Chicken Caesar Sandwiches Recipe

Introduction

These Chicken Caesar Sandwiches combine crispy, golden chicken cutlets with a creamy homemade Caesar dressing and garlicky buttered bread. Perfect for a satisfying lunch or casual dinner, they bring the flavors of a classic Caesar salad into a handheld sandwich.

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
• Vegetable oil for frying
• 4 tablespoons salted butter, slightly melted
• 2 tablespoons mayo (for garlic butter)
• 2-3 cloves garlic, minced
• 2-3 tablespoons chopped fresh parsley
• ¼ cup finely grated Parmesan
• ½ cup mayo (for Caesar 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 & pepper, to taste
• 4 hoagies or baguette
• 3-4 cups romaine lettuce, chopped or shredded

Instructions

1. Step 1: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko together.
2. Step 2: Dip each chicken cutlet first into the egg mixture, then coat evenly with the breadcrumb mixture. Fry in 1-inch deep vegetable oil over medium-high heat until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.
3. Step 3: Combine the melted butter, mayo, minced garlic, chopped parsley, and ¼ cup grated Parmesan in a small bowl. Split the bread lengthwise and spread the garlic butter on the inside of each half.
4. Step 4: Toast the buttered bread in a 450ºF oven or under a broiler for 3-4 minutes until golden and slightly crisp.
5. Step 5: 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.
6. Step 6: Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl.
7. Step 7: Assemble the sandwiches by layering the chicken cutlets, dressed romaine, and extra grated Parmesan on the toasted bread. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken cutlets briefly in a little lemon juice and garlic before breading.
• Substitute anchovy paste with a dash of fish sauce if unavailable.
• Use ciabatta or your favorite crusty roll for a different texture.
• Try adding sliced tomatoes or crispy bacon for a twist.

Storage

Store leftover chicken cutlets separately in an airtight container in the refrigerator for up to 3 days. Keep bread and dressed lettuce separate to avoid sogginess. Reheat chicken cutlets in a skillet over medium heat until warmed through. Assemble sandwiches just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic butter and dressing ahead of time?

Yes, both the garlic butter and Caesar dressing can be prepared a day in advance and stored covered in the refrigerator. Bring them to room temperature before using for easier spreading and mixing.

What if I don’t have anchovy paste?

If you don’t have anchovy paste, you can omit it or substitute with a small splash of Worcestershire sauce or fish sauce to maintain the umami flavor in the dressing.