Ingredients
Equipment
Method
- Make rolls: prepare Ketonia bread dough per directions. Divide into 6 pieces and roll into 8-inch sub rolls. Place on sheet pan, cover and rise 30 minutes. Brush with egg wash and bake at 375°F for 15 to 20 minutes.
- Make chicken: combine pork panko and parmesan in a shallow container. Combine mayo, Caesar dressing, and herbs in a bowl. Brush tenders with mayo mixture on both sides. Dredge in panko. Place on a foil-lined rimmed pan. Bake at 425°F for 35 to 45 minutes until crunchy and cooked through.
- Make walnut Caesar sauce: while chicken bakes, place minced anchovies, garlic, lemon juice, and olive oil in a medium bowl. Toast walnuts on a sheet pan in the same oven for about 5 minutes until just browned and fragrant. Immediately pour hot walnuts directly into the oil mixture - the heat blooms the garlic and anchovy. Stir and let sit a few minutes, then stir in parmesan.
- Slice rolls horizontally and toast under broiler or in toaster oven. Place romaine leaves on bread. Lay 2 chicken tenders on roll and spoon walnut Caesar sauce generously over top.
Notes
Do not skip the anchovy in the sauce - it adds umami depth that makes the whole thing sing. The hot walnut bloom technique is the secret weapon here. Nutrition is estimated per sandwich.