GRILLED CHICKEN BREAST SANDWICHES WITH SPINACH LEAVES AND CAESAR DRESSING

SERVES 4 to 6

This is a simple and delicious recipe, similar to a Caesar salad with grilled chicken, but in sandwich form.

• 6 small boneless, skinless chicken breasts (or 3 larger breasts cut in half)
• Olive oil or olive oil spray
• Salt and pepper to taste
• 5 ounces baby spinach leaves, cleaned and dried
• 3 cloves garlic
• 3 tablespoons mayonnaise (can use light)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 4 teaspoons olive oil
• 1-1/2 tablespoons freshly grated Parmesan cheese
• Salt and pepper taste
• Additional Parmesan cheese
• 6 crusty rolls, halved horizontally

Sprinkle the chicken breasts with salt and pepper. Spray or drizzle with olive oil. Heat a grill pan over high heat. Add the chicken and brown on both sides until cooked through, about 3 minutes per side depending on thickness. Remove from pan, tent with foil and let rest while making preparing the spinach and dressing.

Meanwhile make the dressing. Place the garlic, mayonnaise, lemon juice, Worcestershire sauce, mustard, anchovy paste, olive oil and 1-1/2 tablespoons Parmesan cheese in a mini-processor. Process until well combined. Add pepper and taste for salt. If the dressing is thicker than you like, thin with just a little water. Drizzle over the spinach leaves and toss to combine.