Great dinner last night, even if I have to brag a little! Served the following with corn on the cob. Was enjoyed by all!* Exported from MasterCook *

Chicken Caesar Salad Sandwich w/ Chipotle Caesar Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Sandwiches, Burgers, Wraps Amount Measure Ingredient -- Preparation Method
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Chicken Caesar Salad Sandwiches With Chipotle Caesar Dressing

These delicious sandwiches were served grandly, as though they were lobster
tails, on Mexican glass plates. Double the ingredients for the Chipotle
Caesar dressing for using in other sandwiches like turkey or grilled red
bell peppers.

INGREDIENTS:

Chipotle Caesar Dressing:
-- 1/3 cup mayonnaise, regular or low-fat
--2 tablespoons flavorful olive oil
--1 clove garlic
--1 teaspoon Dijon mustard
--2-3 teaspoons anchovy paste (sold in tubes)
--1-2 teaspoons pureed chipotle en adobo (available in jars or cans in the
Hispanic foods section of most supermarkets)
--1 tablespoon fresh lemon juice
--2 teaspoons white wine vinegar
-- 1/3 cup freshly grated Parmesan cheese

Sandwiches
--4 medium boneless, skinless chicken breasts
--1 tablespoon lemon juice
--1 tablespoon olive oil
--Salt and freshly ground pepper to taste
--12 small inner leaves of romaine lettuce, washed and dried
--4 long crusty Italian rolls, split*
-- 1/4 cup shredded Parmesan cheese

INSTRUCTIONS: For the Chipotle Caesar Dressing: Make the dressing by
placing the mayonnaise, olive oil, garlic, mustard, anchovy, chipotle,
lemon juice, vinegar and Parmesan cheese into the bowl of a food processor.
Puree until well blended. Set aside and prepare the chicken. For the
sandwiches: Place the chicken between two sheets of wax paper and pound
just to flatten. Place in a bowl and drizzle lemon juice, olive oil, salt
and pepper over the chicken. Turn to coat.

Cook the chicken by grilling it over medium heat of a gas grill, broiling
it, or sauteing it on a ridged nonstick grill pan. Cook 5 minutes per side.
Preheat the oven or a toaster oven to 350 degrees.

Open up the rolls and sprinkle about 1 tablespoon shredded Parmesan over
one split half of each roll. Place the rolls in the preheated oven just
long enough to barely melt the cheese and warm the rolls.

Spread the Chipotle Caesar Dressing on the half of the roll without the
cheese. Lay on pieces of grilled chicken, cut into smaller pieces if you
like. Add 3 leaves of perfect romaine. Drizzle on a couple more teaspoons
of dressing over the lettuce. Top with the Parmesan cheese half of the
roll.

Serves 4.

PER SERVING: 473 calories, 24 g protein, 24 g carbohydrate, 31 g fat (6 g
saturated), 57 mg cholesterol, 705 mg sodium, 1 g fiber.

Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the author
of ``California Rancho Cooking,'' ``The Salsa Book'' and ``The Chipotle
Chile Cook Book.''

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ListMom to these cooking lists: - - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : * Francisco International-French Rolls (6 per pkg)
Nutr. Assoc. :
* Exported from MasterCook *

Grilled Potato Salad

Recipe By :Houston Chronicle-6/23/99
Serving Size : 1 Preparation Time :0:00
Categories : Salads Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds new potatoes -- cleaned
salt and fresh ground pepper
1 red onion -- sliced 1/2" thick
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup Chipotle Mayonnaise

Chipotle Mayonnaise
1 cup mayonnaise
1 tablespoon fresh lime juice*
2 chipotle chilies in adobo sauce -- pureed and strained
1 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 min. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.
Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 min. Carefully turn over and cook until caramelized, about 5 more min. Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

Chipotle Mayonnaise:
Combine mayo, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week

Ratings : 10 0
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Per serving: 2382 Calories (kcal); 189g Total Fat; (67% calories from fat); 24g Protein; 182g Carbohydrate; 77mg Cholesterol; 1366mg Sodium
Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

NOTES : Juice of one whole lime
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0