Caesar Cardini Chicken Club Sandwich

Caesar Cardini Chicken Club Sandwich

Caesar Cardini Chicken Club

“I am probably one of the few people around who saw the real Caesar Cardini making his salad.
I was about 9 when my parents took me to Tijuana, just the other side of the border from San Diego. 

They were so excited when big jolly Caesar himself came to the table to make the salad, which had already been written up and talked about everywhere. And it was dramatic, I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over.” 
-Julia Child

This double-decker sandwich was inspired by Caesar Cardini’s famous combination of ingredients from almost a century ago. Over the years, many have added chicken breast to the salad to make a more substantial meal. Here, I cook up moist and tasty chicken burgers from freshly ground thigh meat. Garlic toast stands in for the croutons. And a caesar aioli and hard boiled eggs replace the original egg-garlic-cheese dressing. I use two types of anchovies, of which unfortunately, Julia Child would disapprove. She said, “You don’t want herbs and anchovies and things like that – then you have adulterated it.”  But fans of anchovies will agree that they add another layer of umami savoriness to the sandwich. Also included are lemon and parmesan cheese, in an effort to capture Mr. Cardini’s authentic flavor combination.

Amazing Chicken Burger Recipe

Caesar Cardini Chicken Club

Caesar Cardini Chicken Club Recipe

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Celebrating Julia Child – Part II

original caesar salad
The Original Caesar – Meant to be Eaten by Hand

To commemorate Julia Child’s 101st birthday on Taste With The Eyes I am updating a few of my favorite JC posts this week. In addition to the re-creation of Julia Child’s First Meal in France posted on Sunday, today we are sneaking into Julia’s kitchen to watch her make the authentic Caesar Salad and Salmon in Papillote in her usual charming and un-fussy manner.

This story is an adaptation from Julia and Jacques Cooking At Home By Julia Child and Jacques Pépin, published by Alfred A. Knopf, New York 1999. It’s one of my favorite books, Julia and Jacques are adorable together! The book is unique as it gives the perspective from two legendary chefs, who don’t always agree on technique. “Again and again, they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.”

So, come with me, let’s have a peek into Julia’s kitchen…

In Julia Child’s Kitchen

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In Julia Child’s Kitchen (A RE-Creation) #CookForJulia

 julia child caesar and salmon en papillote
Julia Child – Caesar & Salmon Dinner

In Memoriam
JULIA CHILD
August 15, 1912 – August 13, 2004

chef, mentor, heroine, author, television icon, inspiration, nonagenarian, friend

✘O✘

An adaptation from Julia and Jacques Cooking At Home By Julia Child and Jacques Pépin

“Today we are going to make a delightful dinner, Caesar Salad and Salmon en Papillote.
Of course, cooking
en papillote does not have to be fancy –
it’s a fine method for everyday cooking too.”

Julia Child Caesar Salad
Julia’s Kitchen: Caesar Salad

“I am probably one of the few people around who saw the real Caesar Cardini making his salad.
I was about 9 when my parents took me to Tijuana, just the other side of the border from San Diego. 

They were so excited when big jolly Caesar himself came to the table to make the salad, which had already been written up and talked about everywhere. And it was dramatic, I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over.”

Continue reading “In Julia Child’s Kitchen (A RE-Creation) #CookForJulia”

In Julia Child’s Kitchen

 julia child caesar and salmon en papillote
Julia Child – Caesar & Salmon Dinner

In Memoriam
Julia Child
August 15, 1912 – August 13, 2004

chef, mentor, heroine, author, television icon, inspiration, nonagenarian, friend

“Today we are going to make a delightful dinner, Caesar Salad and Salmon en Papillote. Of course, cooking en papillote does not have to be fancy – it’s a fine method for everyday cooking too.”

Continue reading “In Julia Child’s Kitchen”