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Chicken Caesar Sandwiches Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss the Salad: In a large bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing until evenly coated.
  6. 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

Find it online: https://cookcrisis.com/chicken-caesar-sandwiches-recipe-2/