Did you know an Italian restaurateur avoiding prohibition in California invented the Caesar salad in Tijuana, Mexico? It's a convoluted origin story for this bistro classic, but we feel the knowledge only enhances your enjoyment of it. Sandwich yours between two buns for a hand-held spin on this fave salad of pan-fried chicken, parmesan, fresh lettuce and a luscious dressing.
Finely zest and juice lemon. Crush garlic. Mix ½ the lemon juice, lemon zest, garlic, mustard, fish sauce and mayonnaise in a bowl until combined. Season with salt and pepper.
Trim tops from fennel and discard. Cut fennel into quarters, remove core and discard. Thinly slice fennel. Remove and set aside 4 whole lettuce leaves. Cut remaining lettuce into wedges.
Halve buns. Heat a frypan over medium heat, add buns cut-side down, and cook for 1 minute or until lightly toasted. Set aside and keep warm.
Carefully halve chicken horizontally to yield 2 thinner pieces. Season well with salt and pepper. Heat oil in a frypan over medium-high heat. Add chicken and cook for 3 minutes each side or until cooked through. Remove chicken from heat and pour over remaining lemon juice. Set aside to rest while you toss the salad.
Place lettuce wedges, ½ the fennel and ½ the Caesar dressing in a bowl and toss to combine. Season with salt and pepper.
Divide reserved lettuce leaves between buns bases and top with remaining fennel. Season with salt and pepper. Top with chicken and sprinkle with parmesan. Spoon over remaining Caesar dressing and sandwich with bun tops. Serve with cos salad.