Makes 4 sandwiches.
Note: A deeply flavorful anchovy-garlic-olive oil mixture plays dual roles as a marinade for the chicken and the base of a Caesar dressing for this sandwich version of the iconic salad. From Meredith Deeds.
• 4 anchovies, mashed to a paste
• 4 cloves garlic, finely grated
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. freshly ground black pepper
• 4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
• 1 large red bell pepper
• 4 brioche, ciabatta or focaccia buns
• 2 tbsp. mayonnaise
• 1 1/2 cups torn romaine lettuce leaves
• 1/4 c. shaved Parmesan
Directions
In a small bowl, combine the anchovies, garlic, olive oil, lemon juice, mustard and pepper. Pour half the mixture into a small bowl. Cover and refrigerate.
Place the chicken into a shallow bowl and pour half of the anchovy mixture over the top. Turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 1 hour.
Prepare a gas or charcoal grill for cooking over medium-high heat; lightly oil grate.
Place the red bell pepper over direct heat. Cook, turning frequently, until all sides are charred. Transfer to a bowl and cover bowl with plastic wrap. Let steam for 5 minutes. Using a knife, scrape the charred skin off the pepper. Remove stem and seeds and cut into 4 sections.
Grill chicken, turning halfway through, until deeply browned and cooked through, 8 to 10 minutes. Transfer to a platter and let rest 5 minutes.
Meanwhile, grill the buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
Mix the reserved half of the anchovy mixture with mayonnaise. In a medium bowl, toss the romaine lettuce with the 2 tablespoons dressing. Brush remaining dressing on the cut sides of buns.
Assemble sandwiches inside the toasted buns with chicken, lettuce, red bell pepper and Parmesan.
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