Caesar Salad Brick Toast
- 1 rectangular loaf of white bread
- 2 garlic cloves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- ½ cup olive oil
- 1/2 cup grated parmesan
Caesar Salad Dressing:
- 2 garlic cloves grated
- 4 anchovy fillets
- 1/2 tsp salt
- 1 tsp pepper
- juice from 1 lemon
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- 1 egg yolk from a large egg
- ½ cup olive oil
- ½ head of romaine lettuce torn into bite sized pieces
- 1 cooked chicken breast sliced into strips
- 1 hard-boiled egg sliced in half
- Rilakkuma Cheese Crisps recipe here
- First, make the bread bricks. Slice one end of the loaf of bread so that it’s a square shape. Then cut out a cube of bread from the inside of the loaf, leaving about 1 inch from all four edges of the bread. Then pull the cube out of the loaf, and cut the cube into ¾-inch cubes.
- Thinly slice the garlic, and add it to a frying pan set to medium heat with dried oregano, basil, thyme, salt, pepper and oil. Allow this to simmer for a few minutes, and then remove the pieces of garlic. Brush this onto the inside of the loaf, and then roll the bread cubes in the remaining liquid in the frying pan, making sure to coat all sides.
- Place the loaf with the uncut side facing down onto a baking sheet , as well as the bread cubes, and sprinkle over the parmesan cheese. Press the cheese onto the insides of the loaf so that it sticks.
- Bake them at 360F for 8 minutes.
- In the meantime, make the dressing. Mash together the garlic, anchovies and salt in a bowl with a fork. Then add the pepper, lemon juice, Worcestershire sauce, mustard and egg yolk while mixing. Then add the olive oil while whisking. Toss the lettuce with the dressing in a bowl.
- Place some croutons in the bottom of the brick of toast, and then top with the dressed lettuce and chicken. Then top with more croutons, a hard-boiled egg, as well as the Rilakkuma parmesan crisps!
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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