Preparation 15 minutes + 30 minutes marinating
Cooking 15 minutes
Total 30 minutes + 30 minutes marinating
3 skinless chicken breast fillets, halved lengthways
¼ cup lemon juice
1 tsp sea-salt flakes
12 rashers shortcut bacon, rind removed
6 sourdough rolls
1 baby cos lettuce, leaves picked and trimmed
Shaved parmesan, to serve
½ clove garlic, crushed
1 Tbsp capers, finely chopped
4 anchovy fillets, finely chopped
20g parmesan, finely grated
2 tsp Dijon mustard
1 cup whole-egg mayonnaise
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp flat-leaf parsley leaves, finely chopped
Put chicken, juice and salt in a large zip-lock bag. Seal and massage well. Set aside for 30 minutes to marinate.
To make caesar sauce, put garlic, capers, anchovy, parmesan, mustard and mayonnaise in a medium bowl. Stir until well combined. Season with salt and pepper, then stir in parsley. Set aside.
Preheat barbecue grill to medium-high and barbecue hotplate to medium-low.
Add chicken to grill and cook for 5 minutes on each side or until cooked through. Add bacon to grill and cook for 3 minutes on each side or until golden brown. Meanwhile, crack eggs onto hotplate and cook for 3 minutes or until eggwhite is set and yolk is runny. Add rolls, cut-side down, to grill and cook for 30 seconds or until lightly toasted.
Spread about 1 Tbsp of the caesar sauce onto each roll base. Top with lettuce, chicken, bacon, remaining sauce, egg and parmesan. Serve with roll tops on the side.