1½ pounds boneless, skinless chicken breasts
6 teaspoons minced garlic
2 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
1½ teaspoons salt
1½ teaspoons black pepper
1 tablespoon extra virgin olive oil
1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon anchovy paste or minced anchovy (rinsed)
½ cup grated Parmesan cheese
8 ciabatta rolls, cut in half
4 tablespoons butter, softened
1 head romain lettuce, washed, cut into 3-inch wide pieces
2 large tomatoes, cut into ¼-inch rounds (about 8 pieces)
8 slices bacon, cooked (optional)
Arrange chicken breasts in a 6-quart slow cooker.
Add the following into slow cooker: 3 teaspoons minced garlic, 1 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon extra virgin olive oil. Mix all ingredients with chicken breasts.
Cook on high for 2 hours, 30 minutes or on low for 6 hours.
To make Caesar dressing: Combine 3 teaspoons minced garlic, 1 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, ½ teaspoon salt, ½ black pepper, 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon anchovy, ½ cup Parmesan cheese. Mix well until all ingredients are incorporated.
Spread a ¼ tablespoon of soft butter on the inside of each ciabatta roll. Using a large nonstick pan, grill ciabatta rolls on medium-high heat until golden brown. (You can also toast rolls in the oven.)
Remove chicken breasts from slow cooker.
Slice chicken breasts, about 1/4-inch thin, on a bias cut so that the pieces are wide.
To build the sandwiches: Spread ½ tablespoon Caesar dressing on each of the bottom rolls. Add 3 ounces sliced chicken per sandwich. Add 1 slice of bacon per sandwich (optional). Add one large slice of tomato per sandwich. Lightly dress romaine lettuce with 2 tablespoons of Caesar dressing and add a layer to the sandwiches. On the inside of the top buns, spread ½ tablespoon of Caesar dressing. Place top bun on sandwich to finish.
