grilled chicken caesar sandwiches

• 4 small boneless skinless chicken breasts
• 1 pinch each salt and pepper
• 8 slices Country Harvest Twelve Grain bread, toasted
• 2 tbsp (30 mL) light mayonnaise
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 small clove garlic, minced
• 4 cups (1 L) torn romaine lettuce
• 2 tbsp (30 mL) grated Parmesan cheese
• 2 tbsp (30 mL) prepared pesto

Sprinkle chicken with salt and pepper. Grill chicken over medium-high heat; cook 5 to 6 minutes per side or until no longer pink inside. Slice and set aside.

Grill bread until golden brown and crisp. 2 to 3 minutes per side.

Whisk together mayonnaise, olive oil, vinegar, mustard and garlic. Add romaine and Parmesan; toss to coat.

Spread pesto over 1 side of 4 of the slices of bread.
Top with romaine; add chicken.
Sandwich with remaining slices of bread.

Makes 4 servings

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