Chicken Caesar Baguettes

Description

• 2 8-ounce boneless, skinless chicken breasts
• 2 tbsp. plus 1/2 teaspoon olive oil, divided

• Kosher salt and pepper

• 1 lemon, halved
• 1 baguette, halved crosswise and split open (leaving hinge intact)
• 1 small clove garlic
• 1 tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 2 tsp. anchovy paste
• 4 oz. romaine heart, leaves separated
• 2 ribs celery, very thinly sliced
• 1 oz. Parmesan cheese, grated (1/4 cup)
• 2 Roma tomatoes, sliced

1. Step 1Heat grill to medium.
2. Step 2Rub chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.
3. Step 3While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Rub cut side of baguette with garlic clove.
4. Step 4Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon, and anchovy paste, then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated.
5. Step 5In large bowl, toss romaine and celery with 1/4 cup dressing and 1/4 teaspoon pepper to coat, then toss with Parmesan and another 1/4 teaspoon pepper.
6. Step 6Drizzle remaining dressing on baguette and layer with sliced chicken, salad, and tomatoes. Cut each in half to make 4 sandwiches.