Grilled Chicken Caesar Sandwich

Preheat a grill to medium heat.

Pour 1 teaspoon of olive oil over the chicken breasts and toss until both sides of the breasts are coated. Season both sides with salt and cracked pepper to taste.

Lightly brush one side only of the slices of sourdough with remaining olive oil. Grill the slices of sourdough, oil side down, until golden and lightly toasted. Do not burn. Remove from heat and allow to cool.

Grill chicken breasts just until done. Time will vary depending on thickness of the breast and grill temperature. Using thin cut breast meat and medium grill setting, mine took about 4 minutes per side.

Spread Caesar dressing on the un-grilled side of the sourdough slices. Brush Caesar dressing between the Romaine leaves, 4 per sandwich. Stack the Romaine leaves then the grilled chicken breasts on the bottom slice of bread and top with the other slice.

Cut in half and serve.

Note: Recipe on blog contains a link to a Caesar dressing recipe.