Brick-Pressed Chicken and Kale Caesar Sandwich

This sandwich has ingredients that enhance in flavor the longer it sits. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mWKSCz Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Chicken and Kale Caesar Pressed Sandwich Recipe courtesy of Food Network Kitchen Total: 5 hr 5 min Prep: 25 min Inactive: 4 hr Cook: 40 min Yield: 8 servings Level: Easy Ingredients 2 boneless skinless chicken breasts (about 1 pound total) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 6 slices thick-cut bacon (about 8 ounces) 8-inch round sourdough loaf 1/2 cup mayonnaise 1/4 cup grated Parmesan 2 anchovies packed in oil, finely minced 1 small clove garlic, grated Zest and juice of 1 lemon 8 ounces kale, washed, stems removed and leaves thinly sliced 5 radishes, thinly sliced 1/2 English cucumber, thinly sliced on the bias Directions Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate. Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain. Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use. Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper. Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature. Cook's Note To save time, pick up grilled chicken breasts, which are available at most supermarket deli counters. A brick that weighs about 4 pounds works best for this sandwich. Wrap it in foil to protect kitchen surfaces, if desired. Copyright 2016 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GrilledChickenandKaleCaesarPressedSandwich #FNCravings #FoodNetwork Brick-Pressed Chicken and Kale Caesar Sandwich | Food Network https://youtu.be/qjNZw899pLY