Chicken Caesar Salad Sandwiches

This is Megan's favorite meal! 

A great friend of mine, Tony, taught me this recipe. I learned this one at my favorite (paid) jobs ever, San Luis Rey Downs Golf Resort. 

Ingredients:

boneless, skinless, chicken breast (butterflied, one per person) 

10 grape or cherry tomatoes (sliced in half)

one head of romane lettuce (chopped)

 1 cup freshly shredded Parmesan  

butter (not measured, explain later) 

olive oil for marinating chicken

lemon juice from two lemons

salt & pepper 

favorite Ceaser dressing

large soft roll (one per person) 

ie: ciabatta, sourdough bread, etc. 

Soak chicken in lemon juice along with 1/4 cup olive oil, and salt & pepper. I use Montreal Steak Seasoning on just about everything. So use it if you have it instead of salt & pepper.

Mix lettuce, ground pepper, tomatoes, some of the cheese, in a large bowl. Set aside.

Slice rolls in half.

Place the chicken on a hot grill and cook until no longer pink in the middle. Dump excess oil.

 Place about a teaspoon of butter, for each slice of bread,  in a large hot skillet. Pour a little parmesan in the melted butter and quickly place bread on top. Press down and spin it a couple of times. The cheese will met into the bread. Do this for each sandwich just before the chicken is finished.

After bread is done, and just before serving, toss the salad with the dressing. 

Put some salad on top of one slice of bread, top with a cooked chicken breast, top with other slice of bread and enjoy!