Southwestern Julio Caesar Salad Sandwiches

This sandwich of mine won endorsement by "Better Homes and Gardens." It's a good sandwich for those of you who like the smoky flavor of chipolte peppers.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Marinade for the Chicken

• 2  boneless skinless chicken breasts
• 2  tablespoons extra virgin olive oil
• 1  lime, juice of
• 1  teaspoon dry oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1  tablespoon  taco seasoning, such as Lawry's

• Julio Cesar Dressing

• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream (low fat is okay)
• 1⁄2 cup parmesan cheese
• 1⁄4 cup parmesan cheese, shredded
• 2  tablespoons red wine vinegar
• 1 -2  canned anchovy
• 1  tablespoon fresh cilantro leaves
• 1⁄2 tablespoon  crushed garlic
• 1  chipotle chile in adobo
• 1  teaspoon adobo sauce
• 1  teaspoon Dijon mustard
• 1  dash Worcestershire sauce
• 1  dash Tabasco sauce
• 1  loaf  sourdough bread, cut in half lengthwise
• 2  cups romaine lettuce, washed and chopped
• 1⁄2 cup garlic-flavored croutons or 1⁄2 cup caesar-flavor croutons
• 1⁄2 cup  Italian cheese blend, shredded

Directions

1. Prepare the marinade and place the chicken pieces in it. Refrigerate for 2 hours.
2. Prepare the dressing and refrigerate it.
3. Grill the chicken for 5-8 minutes on each side, discarding the marinade, and cut the chicken into strips.
4. Toss the chicken with 3/4 of the dressing and the lettuce and croutons.
5. Cut an oblong loaf of sourdough bread in half length-wise, and slather the rest of the dressing on the top side.
6. Sprinkle the Italian Cheese Blend over the dressing.
7. Place the tossed salad on the bottom half, and press down.
8. Cut the sandwich into 4 pieces and serve.