Grilled Chicken Caesar Salad Sandwiches

• 1/4 cup plus 1 tablespoon mayonnaise
• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
• 3 anchovy fillets, minced
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Freshly ground pepper
• 1 tablespoon olive oil
• 4 medium skinless, boneless chicken breast halves, breasts flattened slightly, tenders reserved separately
• Salt
• 4 sandwich rolls, split
• 1 large bunch of arugula, large stems removed

1. In a mini-processor, blend the mayonnaise, Parmesan, anchovies, garlic, mustard, lemon juice and 1/4 teaspoon pepper; alternatively, combine the ingredients in a bowl.
2. Brush a grill pan or a cast-iron skillet with 1 teaspoon of the olive oil and heat.
3. brush the chicken breasts and tenders on both sides with the remaining 2 teaspoons oil and season with salt and pepper.
4. Pan-grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.
5. Let rest for 5 minutes.
6. Add the tenders to the pan and grill, turning once, until browned and cooked through, about 2 minutes per side.
7. Cut the tenders in half lengthwise.
8. Slice the breasts diagonally 1/2 inch thick.
9. Spread the Caesar mayonnaise on the top and bottom half of each roll.
10. Arrange a sliced chicken breast and tender on the bottom half of each roll, cover with arugula and close the sandwiches.

mayonnaise, parmesan cheese, anchovy, garlic, mustard, lemon juice, freshly ground pepper, olive oil, skinless, salt, sandwich rolls, arugula

Taken from www.foodandwine.com/recipes/grilled-chicken-caesar-salad-sandwiches (may not work)