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Smoky Chicken Caesar Sandwiches
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Smoky Chicken Caesar Sandwiches

Smoky Chicken Caesar Sandwiches

with Slaw & Roasted Potato Wedges

Blackening Spice and everything nice—that’s what these sandwiches are made of! Caesar dressing, mayo, smoked paprika, and lemon juice turn cabbage into a tangy topper, while chicken is seared with our peppery Blackening Spice. Everything’s stuffed between toasted brioche buns and served with garlicky potato wedges on the side. Feel like these flavors warrant a BBQ? Try grilling the chicken instead for a weeknight meal with a cookout feel.

Allergens:
Eggs
Milk
Fish
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Lemon

1 teaspoon

Garlic Powder

1.5 ounce

Caesar Dressing

(Contains Eggs, Milk, Fish)

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Smoked Paprika

4 ounce

Shredded Red Cabbage

10 ounce

Chicken Cutlets

1 tablespoon

Blackening Spice

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories840 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate86 g
Sugar16 g
Dietary Fiber7 g
Protein37 g
Cholesterol160 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Bowl
Paper Towel
Plastic Wrap
Large Pan
Meat Mallet

Instructions

Prep & Roast Potatoes
1

• Adjust rack to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve lemon. • Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Make Slaw
2

• Meanwhile, in a medium bowl, combine dressing, mayonnaise, smoked paprika, remaining garlic powder, and juice from half the lemon (whole lemon for 4 servings). • Stir in cabbage until coated. Season with salt and pepper.

Season & Cook Chicken
3

• Pat chicken* dry with paper towels. Season with salt and pepper, then rub all over with Blackening Spice. Place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until about 1⁄3 inch thick. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side. TIP: If seasoning begins to burn before chicken is fully cooked, reduce heat to medium and add a splash of water.

Finish & Serve
4

• While chicken cooks, halve buns; toast directly on middle oven rack until golden brown, 2-3 minutes. • Fill buns with chicken and as much slaw as you like. Divide sandwiches, potato wedges, and any remaining slaw between plates. Cut remaining lemon into wedges and serve on the side.