I was sent a free coupon from Al Fresco for the purpose of creating a recipe.
My family is knee-deep in end-of-the-school-year activities -- and this isn't just any year-ender. It's high school graduation time for the teenager, which makes for a busy house (mostly him but also for mom and dad).
I try and resist the urge to just give up and go out for dinner most days, so I look for super easy meals that I can whip up in a flash, and chicken and turkey sausages come in really handy for that. I pretty much always have a package either in the fridge or the freezer, ready to go for additions to pasta, the grill, and skillet meals. I always reach for poultry sausage because while they have the same great flavors as pork, they're a lot lower in fat and calories.
This quick meal idea was inspired by something I saw on a menu while on vacation this spring. In all the time I've been cooking with chicken sausage I saw it and thought "Great idea -- why haven't I done this before?"
So now I did.
I made these on the stove but they'd be a great addition to your Memorial Day grill menu.
Armed with a coupon from Al Fresco, I picked up a package of Sweet Italian Style chicken sausage and made a sandwich twist on the classic chicken Caesar salad that includes all the familiar flavors, including a well-placed anchovy on top.
I was running low on Caesar dressing so I extended it with some Dijon mustard, and I discovered that I liked it even better. The mustard helps bridge the salad and sausage worlds.
I simply toasted the buns but if you want to do it up big-time, brush the buns with garlic butter before you toast them to get that crouton flavor.
Chicken Caesar Sandwiches
- 1/4 cup light Caesar dressing (I used Simply Dressed light Caesar dressing)
- 1/4 cup Dijon mustard
- 4 hot dog or small sub rolls
- 4 Al Fresco chicken sausages (I used Sweet Italian style, but Roasted Garlic or Roasted Pepper and Asiago would also work well)
- 2 cups shredded romaine lettuce
- 1/4 cup shredded or shaved Parmesan
- 4 anchovy fillets (optional)
To make the sauce, mix the dressing and mustard in a small bowl. Set aside.
Toast the buns, and while they're heating up, cook the chicken sausage. (I heat them in a dry skillet over medium heat until the sausages start to brown.)
Place the sausages in the buns, top with lettuce, sauce and Parmesan and top with an anchovy fillet.
Makes 4 sandwiches.