Introduction

Chicken Caesar Sandwiches are a delicious twist on the classic Caesar salad, featuring crispy breaded chicken cutlets, creamy garlic butter, and tangy homemade Caesar dressing. This easy-to-make sandwich is perfect for a satisfying lunch or casual dinner.

Chicken Caesar Sandwiches Recipe - Recipe Image

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 (for dressing)
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese (for dressing)
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
3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko.
Step 2: Dip each chicken cutlet into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat vegetable oil about 1-inch deep in a pan over medium-high heat and fry the cutlets until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.
Step 3: In a small bowl, combine the melted butter, mayo, minced garlic, chopped parsley, and Parmesan to make the garlic butter. Split the bread in half lengthwise and spread the garlic butter inside each half. Toast in a 450ºF oven or under the broiler for 3-4 minutes until lightly browned.
Step 4: Whisk together the mayo, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper to make the Caesar dressing.
Step 5: Toss 3-4 tablespoons of the Caesar dressing with the chopped romaine lettuce in a large bowl.
Step 6: Assemble the sandwiches by layering the fried chicken cutlets, dressed romaine lettuce, and additional grated Parmesan cheese on the toasted bread. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, combine equal parts breadcrumbs and Panko for the breading.
Use Greek yogurt instead of sour cream in the dressing for a lighter option.
Add sliced tomatoes or crispy bacon for additional flavor and texture.
If you prefer, use grilled chicken instead of fried cutlets for a healthier sandwich.
Make the garlic butter ahead of time and refrigerate for enhanced flavor.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm in a skillet over medium heat to maintain crispiness. Assemble sandwiches fresh to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

Yes, you can use leftover grilled or roasted chicken. Just warm it up and proceed with assembling the sandwich, though the breaded texture will be missing.

What can I substitute for anchovy paste in the dressing?

If you don’t have anchovy paste, you can omit it or replace it with a small amount of Worcestershire sauce, which provides a similar umami flavor.

Chicken Caesar Sandwiches Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

These Chicken Caesar Sandwiches feature crispy fried chicken cutlets layered with a creamy homemade Caesar dressing, fresh romaine lettuce, and garlic butter toasted bread. A deliciously satisfying sandwich perfect for lunch or dinner, combining classic Caesar salad flavors with a crunchy chicken cutlet inside a toasted hoagie or baguette.

Author: Marco
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

For the 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

For the Garlic Butter:

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

For the Caesar Dressing:

½ cup mayonnaise
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

To Assemble:

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 bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, combine both breadcrumbs and Panko. Dip each cutlet first into the egg mixture, then coat thoroughly with the breadcrumbs. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat and fry the cutlets until golden brown and crispy, about 5 minutes. Remove and place on paper towels to drain excess oil.
Make the Garlic Butter: In a small bowl, mix the slightly melted butter with mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese until well combined.
Toast the Bread: Split the hoagie rolls or baguette lengthwise and spread the garlic butter evenly on the inside of each half. Place them in a preheated oven at 450ºF or under a broiler and toast for about 3-4 minutes until the bread is golden and crisp.
Prepare the Caesar Dressing: In a bowl or mason jar, whisk together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and creamy.
Toss the Salad: In a large bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing until evenly coated.
Assemble the Sandwich: Layer the crispy chicken cutlets on the toasted bread, add a generous portion of the dressed romaine lettuce, and sprinkle with extra grated Parmesan cheese. Serve immediately and enjoy!

Notes

For a lighter option, bake the chicken cutlets instead of frying.
Anchovy paste in the dressing adds authentic Caesar flavor but can be omitted for a milder taste.
Use Greek yogurt instead of sour cream to reduce fat content.
To make the sandwich gluten-free, substitute the hoagie rolls and breadcrumbs with gluten-free versions.
Leftover garlic butter can be stored in the fridge for up to a week and used on other breads or vegetables.

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