While enjoying a Mediterranean Egg White sandwich (my new favorite) and a cup of coffee at Panera my husband asked if I could replicate their Asiago Caesar Chicken sandwich for dinner. Sure, easy Peasy! Mind you I am very bad at following directions when it comes to recipes; even when I am trying to replicate a restaurant recipe I always have to put my own spin on it.
Anyway, so we picked up a ciabatta loaf as we left Panera and then stopped at Whole Foods Market on the way home to pick up some asiago cheese and greens.
I must take a moment to talk about these greens that caught my eye, aren’t they pretty? They’re called “Upland Cress” or winter cress and I never heard of them before. After consulting McGee and some online research, I found that they are of Mediterranean (appropriate…note my breakfast) origin and in the cabbage family. Upland cress is high in vitamin C and phyto-nutrients and in addition to having a nice tasty, peppery bite, they also have medicinal properties when used as a poultice or as an appetite stimulant. For more information check out Nature’s Herbal.
Okay, class is over, back to this sandwich. I had some left over rosemary roast chicken in the fridge that would be perfect on this sandwich.
I have a nice caesar dressing from Boathouse Farms, made with yogurt, asiago and parmesan cheese. Honestly, this dressing tastes alarmingly like the caesar dressing used at Cheesecake Factory. No really, give it a try.
Ingredients (per sandwich)
1/4 loaf ciabatta, lightly toasted
4 tablespoons Caesar Dressing
Fresh roast chicken, sliced
Shaved Asiago Cheese
A few slices of tomato
Thinly sliced red onion
Upland cress, or greens of your choice
salt & pepper to taste