Grilled chicken Caesar sandwich on focaccia

Pound the chicken breasts flat between folded sheets of plastic wrap with the back of a pot or pan or a meat mallet, for even cooking.

Put the breasts in a bowl or container with sliced red onion, Dijon mustard, olive oil, chopped garlic, rosemary, thyme, sliced lemon zest and black pepper; flip to coat.

Vacuum-marinate on the sealer's marinate mode, about 12 minutes (otherwise an hour or two in the fridge).

When the focaccia dough has finished proofing, dimple it with the fingers, sprinkle with chopped rosemary and thyme, drizzle with olive oil and finish with Maldon salt.

Bake at 375F for 15 minutes, then raise the oven to 500F for the last five minutes for a deep golden crust.

In a large bowl whisk 2 egg yolks, Dijon, white wine vinegar, Worcestershire, chopped garlic, rosemary, thyme, a splash of hot sauce and a pinch of salt; slowly pour in canola oil until it thickens.

Finish the dressing with olive oil, parmesan and fresh lemon juice to taste.

Rest the baked focaccia about 20 minutes to cool.

Grill the marinated breasts on high heat five to six minutes a side, until cooked through with good grill marks.

Transfer to a tray, grate gouda over and sprinkle with parmesan; broil about two minutes until crispy and bubbly.

Halve the focaccia and pull out some of the crumb so the sandwich is not too bready; save the crumb for croutons or breadcrumbs.

Toss romaine with the Caesar dressing until evenly coated.

Spread dressing on both halves, layer the romaine, the chicken, more dressing and sliced red onion, and close with the top half.