11. Chicken Caesar Baguettes
Transform your favorite salad into a sandwich that’s bursting with veggies. We love the way a baguette soaks up extra Caesar dressing, but feel free to use a whole-wheat wrap for a lighter option.
Who says chicken Caesar has to be salad? We slather the creamy, savory dressing on baguettes with grilled chicken for a can’t-stop-eating sando that’s portable and picnic ready.
Ingredients
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
Directions
- Heat grill to medium.
- Rub 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.
- While 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.
- Squeeze 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.
- In 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.
- Drizzle remaining dressing on baguette and layer with sliced chicken, salad, and tomatoes. Cut each in half to make 4 sandwiches.
NUTRITIONAL INFORMATION (per serving): About 501 calories, 18.5 g fat (4 g saturated), 35 g protein, 983 mg sodium, 46 g carbohydrate, 3 g fiber
12. Steak Sandwich with Arugula
A juicy, hearty steak sandwich (with 42 g of protein!) is the best thing to banish midday hunger pangs.
A juicy, hearty steak sandwich is the best thing to banish midday hunger pangs or pair with a glass of wine for a fun take on steak dinner. Find your new favorite sandwich (a great go-to healthy lunch) in a toasted ciabatta roll piled high with grilled hanger steak, peppery arugula, Parmesan cheese and quick-pickled onions. Before grilling, the steak gets marinated in balsamic vinegar, whole-grain mustard and Dijon mustard for an acidic, spicy-sweet kick. Pair that with lemony arugula and salty Parmesan and this sandwich hits every flavor note. We’re getting hungry just thinking about it!
Hosting a small crowd? Turn the sandwich into an easy appetizer by leaving it open-faced and letting everyone snack on steak toasts. Think of it as a meatier, heartier take on bruschetta that’ll have your guests reaching for seconds and thirds. It just might outshine the main!
This sandwich works with any cut of steak you like. We love hanger or tri tip, both tender, meaty cuts ideal for grilling. If you’re unsure how to navigate the meat counter, simply ask the butcher for guidance.
Ingredients
1/2 small red onion, thinly sliced
3 tbsp. fresh lemon juice, divided
Kosher salt and pepper
2 tbsp. balsamic vinegar
2 tbsp. whole-grain mustard
1/2 tbsp. Dijon mustard
1 1/4 lb. hanger steak, trimmed
4 small ciabatta rolls, split
1 bunch arugula, thick stems discarded
1 tbsp. olive oil
1 oz. Parmesan cheese, shaved
Directions
- Heat grill to medium-high. In a small bowl, toss onion with 2 tablespoons lemon juice and a pinch each of salt and pepper. Let sit, tossing occasionally, until ready to use.
- In a second bowl, whisk together vinegar and mustards. Season steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, basting with vinegar mixture during the last 3 minutes of cooking, 3 to 4 minutes per side for medium depending on thickness of steak. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Grill rolls until lightly charred and toasted, 1 to 2 minutes per side. In a bowl, toss arugula with oil, remaining tablespoon of lemon juice and a pinch each of salt and pepper, then toss with Parmesan. Arrange steak and arugula salad on top of rolls, then top with marinated onions, leaving any juices behind in bowl.
NUTRITIONAL INFORMATION (per serving): About 525 calories, 19.5 g fat (6 g saturated), 42 g protein, 925 mg sodium, 44 g carbohydrates, 3 g fiber