toast with tomatoes and greens on white plate
Chicken Caesar Open-Face Sourdough Toast with Blistered Tomatoes, by Zac Mathias
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Ingredients (serves 2)

  • 2 slices @fattoamanobakeryct sourdough bread
  • 2 chicken cutlets
  • 2 handfuls cherry tomatoes
  • 2 handfuls frisée (or substitute romaine)
  • 2–3 tbsp @herbaceouscatering vegan Caesar dressing (plus more for mixing)
  • 2 tbsp pesto
  • Olive oil
  • Kosher salt & freshly cracked black pepper
  • Flaky sea salt, for finishing

Instructions

  1. Blister the tomatoes
    • Preheat the oven to 375°F (190°C).
    • Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper.
    • Spread on a baking sheet and roast for 15 minutes, until blistered and softened.
  2. Cook the chicken
    • Place the chicken cutlets on a parchment-lined baking sheet.
    • Roast in the same oven for 10–12 minutes, or until cooked through and golden at the edges.
  3. Prepare the salad
    • In a bowl, toss the frisée with 2–3 tablespoons Caesar dressing.
    • Season lightly with salt and freshly cracked black pepper.
  4. Toast the bread
    • Heat a cast iron skillet over medium heat with a drizzle of olive oil.
    • Brush both sides of the sourdough with olive oil and toast in the skillet until golden and crisp on each side.
  5. Make the spread
    • In a small bowl, mix equal parts pesto and Caesar dressing.
    • Brush generously over the toasted sourdough.
  6. Assemble the toast
    • Place one chicken cutlet on each slice of prepared sourdough.
    • Top with a generous mound of dressed frisée.
    • Finish with blistered tomatoes, a crack of black pepper, and a sprinkle of flaky sea salt.

 

 

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