Loaded Caesar Salad Rolls

Prep + cook time: 25 mins 

Makes: 2


  • 220g chicken breast
  • 2 large eggs (50g each), rinsed well
  • 1 tsp extra virgin olive oil
  • 2 slices ham (60g)
  • 2 sourdough buns (72g each), halved
  • 4 baby cos lettuce leaves
  • 1 small carrot (70g), cut into julienne
  • 6 baby cucumbers (200g), sliced lengthways
For the caesar dressing:
  • ½ cup (140g) no-fat greek yoghurt
  • 2 tsp dijon mustard
  • 1 tbsp finely grated parmesan
  • 1 tsp lemon juice
  • ½ clove garlic, crushed


  1. Place chicken and eggs in deep non-stick frying pan; cover with water and bring to the boil. Reduce heat to a gentle simmer; cook for 8 mins or until chicken is cooked and eggs are hard-boiled. Remove chicken; set aside to cool. Remove eggs and cool under cold running water; peel and slice.
  2. Wipe frying pan clean.
  3. Meanwhile, to make caesar dressing, combine ingredients in a bowl. Season to taste.
  4. Heat oil in cleaned pan over medium heat; cook ham for 1 min each side or until crisp. Remove from pan. Cook buns, cut-side-down, cook for 1 min or until toasted.
  5. To assemble rolls, spread bases with 1 tbsp dressing, then top with lettuce, carrot, cucumber, ham, chicken, egg and remaining dressing. Season with pepper, then sandwich with bun tops.


10.3g total fat (2.4g saturated fat); 1987kJ (474 cal); 43g carbohydrate; 46.3g protein; 5.5g fibre