For the Creamy Caesar Dressing

• 1 large egg
• 3/4 cup light olive oil
• 2 garlic cloves, peeled and pressed
• 2 anchovy filets
• 1/2 teaspoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

For the chicken:

• 3 boneless skinless chicken breasts
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 3 garlic cloves, crushed
• Zest and juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the sandwiches:

• 8 slices of sourdough or gluten-free bread
• 6 ounces mozzarella, sliced
• 2 ounces Parmesan, shredded
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• Romaine lettuce
• Marinated Red Onions