Chicken Caesar Sandwiches

heat 1 cup water in microwave. Heat until boiling. Add sun-dried tomatoes in boiling water. Let stand 5 minutes. Drain. Place romaine, tomatoes, and olives into a large bowl. Toss well. Set aside.

Combine all ingredients in a blender. Blend until smooth.

Heat 1 1/2 cups water until warm but not boiling (about 1 minute on high in the microwave). Add warm water, flour, gluten and salt to the bowl of a stand mixer. (See notes for hand kneading.) Add yeast.

Fit mixer with the dough hook attachment. Mix on low speed 3-5 minutes or until a dough ball is formed and cleans the sides of the bowl.

Preheat oven to 450.

Lightly dust work surface with flour. Turn dough out onto work surface. Divide in half.

Lightly grease baguette pan or line a baking sheet with parchment. Working with one half at a time, roll into a rectangle about 6 X 10. Starting at one of the long ends, roll into a log, pinching at the seam to seal. Fold ends under and pinch to seal. Place in prepared baguette pan or on prepared baking sheet. Repeat with other half.

With a sharp knife, slice several diagonal cuts into the surface of each log, no more than 1/4 inch deep.

Spread butter evenly over tops of dough. Sprinkle with parmesan. Lightly press parmesan down into butter.

Bake bread at 450 for 20-25 minutes or until browned. Tapping on the surface of the bread should produce a hollow sound when done. Allow to cool before slicing. Slice into 4, 6 inch baguettes. Slice each baguette in half lengthwise, as for sandwiches.

Add chicken and half the dressing to a glass baking dish. Cover and refrigerate at least 30 minutes.

Preheat grill. Grill chicken 4-5 minutes per side or until cooked through. Discard any unused dressing. Slice chicken into slices.

Arrange chicken on bottom halves of bread. Top with salad. Drizzle with dressing. Top with tops of bread.