Chopped Caesar Salad Sub

I’m easily sold on anything with Caesar flavors and saw Mortadella Head of Davis Sq become a sensation with a caesar club and I had to recreate it. It’s perfect for these black-hole days between holidays on break. It has caesar salad, crispy chicken, prosciutto, tomato, and extra caesar dressing with the roll as the crouton.

Chopped Caesar Salad Sub
Ingredients: (for 1-2)

1-2 sub rolls
~3 chicken fingers (or the nug equivalent)
2 prosciutto slices
2 tomatoes
~3 tablespoons creamy caesar dressing
2 tablespoons grated parmesan

Directions:
Cook the chicken until cooked through and crispy.
While the chicken cooks, chop the lettuce and toss with half the dressing.
Slice and gently toast the rolls.
Chop the chicken and toss with the lettuce and parmesan.

Spread remaining caesar dressing on the sub rolls then add the lettuce and chicken. Add sliced tomatoes and prosciutto.
Enjoy!

Don’t skip the prosciutto – it makes this sandwich something truly special. I loved this. Go with your mood – you can elevate it by making your own chicken cutlets, ooo la la! or you can use leftover dino nuggets or wherever you land in between. Either way, this is a keeper…and may appear on repeat while we’re home and nobody knows what day it is.

Greek Chicken Hot Wraps

I love to burrito-ize all my favorite flavors and it worked great for a Greek twist! I took grain-bowl ingredients and made it into another hot wrap – like these others that have come before: Buffalo Chicken Burritos; Chicken, Bacon, Ranch Burritos; Thanksgiving Hot Wraps; French Onion Burritos; and others.

Greek Chicken Hot Wraps
Ingredients: (for 2)

2 burrito size wraps
1/2 cooked cup rice/grain
1 teaspoon oregano or zaatar or mixed spice
1 cup roasted chicken
1/3 cup chopped tomatoes
1/3 cup chopped cucumbers
1/4 cup feta cheese
~3 tablespoons creamy Caesar dressing
2 tablespoons Greek dressing/Italian dressing/oil & red wine vinegar

Directions:
Warm the grain and the chicken, if not already warmed through.
Chop & mix the veggies with the cheese.
Assemble the burritos with rice on the bottom, then chicken, then dressings, and veggies.

Preheat a skillet with olive oil or non-stick spray to medium heat.
Fold the sides in and roll the burritos tucking the filling in.
Pan sear to crisp the outside.

Slice & enjoy!
I loved this and will 100% make them again. The cucumber is still crisp but it isn’t cold so proceed knowing that. Swap with greens or olives or red onions or anything you’re happier with when slightly warm.

Chopped Italian Sub

This chopped sandwich trend is the best – every bite is perfection! To continue this month of Italian-inspired dishes, I made this chopped Italian sub and loved the balance. 

Chopped Italian Sub
Ingredients: (serves 2)

2 sub rolls
~4 slices mortadella
~4 large or 8 mini slices of salami
~4 slices of pepperoni 
~2 slices of provolone
lettuce
1/2 green bell pepper or cucumber
1 small tomato
2 tablespoons deli dressing or red wine vinegar/olive oil + 1/2 tsp dried oregano
salt & pepper
optional: red pepper flakes, pickles; olives; hot peppers; onions

Directions:
Chop the meats, cheese, and veggies into a fine chop. 

Mix with dressing/oil & vinegar and seasoning. 
Serve on rolls.

This is so so good. Make one or make a bunch! Each bite balances the salty meats with fresh veggies. I love this sub-dressing we get near the deli to drizzle right onto a sandwich (or mix into mayo if packing the sandwich). That oil/vinegar flavor takes it from sandwich to like take out. 

I made a Chopped Avocado BLT one last year and loved it too!

Buffalo Chicken Burrito

Rice & crisping the outside turn this from wrap to burrito. It has crispy chicken tossed in buffalo sauce, rice, greens, carrots, just a little cheese, and dressing of your choice before getting crispy on the outside and melty on the inside.

Buffalo Chicken Burrito
Ingredients: for 2

1/2 cup cooked rice
2 tortillas, burrito size
~10 breaded chicken chunks
1 cup arugula
1 carrot
1/3 cup cheese
buffalo sauce
ranch/blue cheese

Directions:
Prepare the rice – I used brown rice in the pressure cooker for 10 minutes.
Cook/crisp the chicken.
Chop the arugula and chop or shred the carrot.
Cut the chicken if needed, toss the chicken in the buffalo.
Assemble the burritos with the tortilla, cheese, rice, arugula, carrot, chicken, and lastly the dressing.

Before rolling them up, preheat a pan to medium heat with a drizzle of oil or non-stick spray.
Tuck the ends towards the center, then roll it up, carefully tucking the sides inward.
Carefully cook rotating it to evenly crisp. Use tongs to ensure it stays rolled up.

Slice and enjoy!

It’s perfect. I thought about adding pickled onions and tomatoes but it seemed like it was bordering on too much. I loved it. It needs so little chicken and so little rice per burrito so it makes a great use of leftovers – it becomes impossible to wrap if it gets too full too!

Cranberry Nut Chicken Salad

There’s a chicken salad sandwich at Whole Foods on a cranberry bread and it is such a great combo. Mine has dried cranberries and pistachios mixed in it.

We bought the Costco size dried cranberries then everyone decided they didn’t care about them anymore. Of course! The nuts could be any kind you like. We often have pistachios around but walnuts, pecans, almonds, or cashews would all be good too – maybe not peanuts!

Cranberry Nut Chicken Salad
Ingredients: (for 2 servings)

1 cup roasted chicken, shredded
1/4 cup dried cranberries
1/4 cup nuts, chopped
2-3 tablespoons mayo
1 teaspoon red wine vinegar (or champagne vinegar/cider vinegars)
croissants or bread
salt & pepper

Directions:
Mix together the chicken, cranberries, nuts, mayo, and vinegar. Stir it together to combine.
Sprinkle with salt & pepper and refrigerate for 30 minutes – overnight.
Assemble onto sandwiches and enjoy!

This felt like such a treat. It is only a few ingredients but has a specialness to it. Celery has no part in my life but add it if you’re into it, or swap the nuts, or add whatever you like!