Creamy Caesar Cardini Club Chicken Sliders with Cilantro Citrus Chile Avocado Aioli
Caesar Cardini, an Italian immigrant, created the Caesar Salad on July 4, 1924. When he was short of kitchen supplies; Cardini made do with what he had, adding dramatic flair of the table-side tossing by the chef. The original Caesar Salad did not contain pieces of anchovy. These club Caesar Cardini chicken sliders celebrates the collaboration of the American chicken sandwich and the bold and delicious flavors of Caesar CardinisCaesar Salad. These sliders is packed with so many different delicious flavors that your friends and family will be begging for this recipe. The crisp bacon and fresh Parmesan romaine salad give these sliders an appealing layer of texture and taste. Grab a napkin and get ready to dig into these delicious Creamy Caesar Club sliders!
Cilantro Citrus Chile Avocado Aioli:
1 Fresh California avocado, pitted, peeled and chopped
1/2 cup mayonnaise with olive oil
1 tablespoon fresh lime juice
2 teaspoons fresh lemon zest
2 medium garlic cloves, peeled
1 Serrano chili, stemmed, halved and seeded
2 tablespoons chopped cilantro leaves
1 teaspoon coarse sea salt
1/2 teaspoon fresh black pepper
2 pounds fresh ground chicken
1/3 cup chopped fresh parsley
3 garlic cloves, finely minced
3 tablespoons freshly shredded Parmesan cheese
1/4 cup prepared creamy Caesar dressing
1 teaspoon black pepper seasoned salt
1/3 cup Creamy Caesar dressing
3 cups shredded romaine lettuce
1/3 cup freshly shredded Parmesan cheese
12 slices smoky bacon
2 tablespoons pure vegetable oil, brushing on grill
1/3 cup Creamy Caesar dressing, for basting
12 slices of provolone cheese
12 English muffins, split
12 plum tomato slices, (sliced 1/2-inch thick)
To make the Cilantro Citrus Chile Avocado Aioli, In a food processor place the avocado, mayonnaise, lime juice, lemon zest, garlic, Serrano Chile, and cilantro. Cover; process until smooth. Season with the sea salt and black pepper. Cover and refrigerate until ready to use.
To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
In a medium bowl combine 1/3 cup creamy Caesar dressing, romaine lettuce, and Parmesan cheese. Toss to combine; cover and set aside.
Cook the bacon in a fire-proof skillet on the grill over medium-high heat until browned. Drain on paper towels to remove excess grease. Let cool, then halve the bacon slices.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is fully cooked, about 4-6 minutes on each side. During the last few minutes of cooking, baste the patties equally with the creamy Caesar dressing and top with a slice of provolone cheese, cover the grill, and cook one minute longer.
Place the English muffins, cut side down, on the outer edges of the rack to toast lightly.
To assemble sliders, spread the cut sides of the English muffins with equal portions of the Cilantro Citrus Chile Avocado Aioli. On each English muffin bottom layer with a chicken patty, 2 slices of bacon crisscrossed in an X, equal amounts of Parmesan romaine salad, tomato slice, and English muffin tops. Makes 12 sliders to serve 6, prep time: 2 hours, grilling time: 12 minutes