Spicy Caesar Sando Recipe (with Video)

Spicy Caesar Salad
1. Start by finely mincing garlic. Sprinkle with coarse salt, and continue smearing/chopping until a garlic paste forms.
2. Chop and smear anchovy fillets, combine with garlic paste and turn into a homogeneous paste.
3. In a mixing bowl, combine egg yolks, Dijon, and garlic-anchovy paste. Whisk to combine.
4. While vigorously whisking, slowly stream in oil until finished and dressing is emulsified.
5. Add Parmesan, lemon juice, black pepper, miso, and gochujang.
6. In a separate bowl, mix romaine and desired amount of Caesar dressing–the whole entire amount made will be too much.
Crispy Cornflake Schnitzel
1. Butterfly and pound out chicken until about 1/2 inch thick and even all over. Season.
2. Dredge chicken in flour (with same seasonings added), lightly dusting the excess off.
3. Dip in egg wash, let excess drip.
4. Then, coat with cornflakes. Push the chicken into the cornflakes hard. Flip and repeat.
5. Continue this process until cornflakes are firmly stuck to the chicken.
6. Heat a pan with about 1/4 inch of oil to 350ºF.
7. If you don’t have a thermometer, dip a wooden spoon/chopstick into the oil–once air bubbles start coming out, you’re at the right temp.
8. Shallow fry for about 5 min per side.
Blistered Cherry Tomatoes
1. 1 cup cherry tomatoes
2. Salt and pepper to taste