Introduction

Chicken Caesar Sandwiches bring the classic flavors of Caesar salad into a handheld treat. Crispy breaded chicken cutlets pair perfectly with creamy Caesar dressing and fresh romaine on toasted hoagie rolls. This easy recipe is perfect for a satisfying lunch or quick dinner.

Three sandwiches are arranged on a wooden board lined with crinkled parchment paper, each made with a white sandwich roll sliced open. Inside each roll is a golden-brown breaded chicken fillet providing the bottom layer with a crispy texture. Above the chicken is a fresh green lettuce mixture with creamy dressing visible between the leaves, topped with finely grated white cheese scattered over everything. Beside the sandwiches, there is a small bowl on the right containing more of the fresh lettuce mixture and another small bowl with a creamy white sauce flecked with black pepper to the left. A large knife with a wooden handle rests on the board above the sandwiches, and the backdrop is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
1 egg, whisked with a splash of milk
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup breadcrumbs
½ cup Panko breadcrumbs
Vegetable oil for frying
4 tablespoons salted butter, slightly melted
2 tablespoons mayo
2-3 cloves garlic, minced
2-3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan cheese
½ cup mayo
¼ cup sour cream or Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 clove garlic, grated
Salt and pepper, to taste
4 hoagies or baguette rolls
3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally into 4 to 6 thin cutlets. In a small bowl, whisk together the egg, splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko.
Step 2: Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the chicken cutlets until golden brown and crispy, about 5 minutes. Drain on paper towels.
Step 3: In a small bowl, combine the melted butter, mayo, minced garlic, parsley, and grated Parmesan to make the garlic butter. Slice the hoagie rolls lengthwise and spread the garlic butter inside each half. Toast in a 450ºF oven or under a broiler for 3-4 minutes until golden.
Step 4: Whisk together the mayo, sour cream or Greek yogurt, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper for the dressing. Toss 3 to 4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl.
Step 5: To assemble, layer the crispy chicken cutlets on the bottom half of the toasted bread, add the dressed romaine salad, and sprinkle extra grated Parmesan on top. Close the sandwich with the top half and serve immediately.

Tips & Variations

For extra crunch, mix equal parts Panko and regular breadcrumbs when breading chicken.
Use Greek yogurt in the dressing for a lighter, tangier flavor.
Add sliced tomatoes or avocado to your sandwich for added freshness.
Substitute anchovy paste with a splash of soy sauce if unavailable.
Make the garlic butter in advance and refrigerate to save time.

Storage

Store any leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the bread and dressed romaine apart to prevent sogginess. Reheat chicken cutlets in a skillet over medium heat until warmed through. Assemble sandwiches just before serving for the best texture.

How to Serve

Four sandwiches sit side by side on a wooden board over parchment paper, each made with a white hoagie roll sliced lengthwise. The sandwich layers from bottom to top include a spread of green herb butter on the inside of the bread, a crispy golden-brown breaded chicken strip, fresh chopped romaine lettuce mixed with creamy white dressing, and a sprinkling of finely grated white cheese all visible from above. Around the sandwiches, there is a bowl of more lettuce salad on the left and a small white bowl of creamy dipping sauce with black pepper on the bottom right. A knife with a wooden handle lies to the left of the sandwiches, and some scattered small lettuce pieces decorate the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of breaded cutlets?

Yes, shredded rotisserie chicken can be a quick alternative. For texture, consider lightly crisping it in a pan before assembling the sandwich.

Is anchovy paste necessary in the dressing?

Anchovy paste adds a classic, savory depth to Caesar dressing but can be omitted or replaced with a small splash of soy sauce if you prefer a milder flavor or have dietary restrictions.

Chicken Caesar Sandwiches Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

Delicious and crispy Chicken Caesar Sandwiches featuring golden fried chicken cutlets, a homemade Caesar dressing, fresh romaine lettuce, and garlic butter toasted hoagie rolls. This flavorful sandwich offers a perfect blend of crunchy, creamy, and savory elements, ideal for a satisfying lunch or dinner.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken Cutlets

2 chicken breasts
1 egg, whisked with a splash of milk
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup breadcrumbs
½ cup panko breadcrumbs
Vegetable oil for frying

Garlic Butter

4 tablespoons salted butter, slightly melted
2 tablespoons mayo
2–3 cloves garlic, minced
2–3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan cheese

Caesar Dressing

½ cup mayo
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 clove garlic, grated
Salt and pepper, to taste

Sandwich Assembly

4 hoagie rolls or baguette, split lengthwise
3–4 cups romaine lettuce, chopped or shredded

Instructions

Prepare the Chicken Cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, splash of milk, garlic powder, salt, and pepper. In a separate bowl, combine breadcrumbs and panko. Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded cutlets for about 5 minutes or until golden brown and crispy, flipping as needed. Once cooked, transfer to a paper towel-lined tray to drain excess oil.
Make the Garlic Butter and Toast Bread: In a small bowl, mix together the melted butter, mayo, minced garlic, chopped parsley, and Parmesan cheese to create the garlic butter spread. Split the hoagie rolls or baguettes lengthwise and spread the garlic butter evenly on the inside of each half. Place the bread halves in a preheated 450°F oven or under the broiler for 3-4 minutes until toasted and golden.
Prepare the Caesar Dressing and Salad: Whisk all the dressing ingredients — mayo, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper — in a bowl or mason jar until well combined. Toss 3-4 tablespoons of this dressing with the chopped romaine lettuce in a large salad bowl until the leaves are evenly coated.
Assemble the Sandwiches: To build the sandwiches, layer the fried chicken cutlets on the bottom half of each toasted bread. Top with a generous portion of the dressed romaine lettuce and an extra sprinkle of grated Parmesan cheese. Close the sandwiches with the top halves of the bread and serve immediately for best freshness and texture.

Notes

Ensure the chicken cutlets are thin and even for quick, crispy frying.
Use fresh Parmesan cheese for the best flavor in both the dressing and garlic butter.
If you prefer a lighter version, use Greek yogurt instead of sour cream in the dressing.
Be cautious under the broiler as bread can toast quickly and burn if left unattended.
Anchovy paste is essential for authentic Caesar flavor, but you may omit it for a milder version.

Keywords: Chicken Caesar Sandwich, Fried Chicken Sandwich, Caesar Dressing, Garlic Butter Bread, Crispy Chicken Sandwich, Hoagie Sandwich