Chicken Caesar Sandwich

Why You’ll Love This Recipe

I enjoy this recipe because it feels like a restaurant-quality sandwich made right at home. I get juicy chicken with a crisp coating, a rich and tangy Caesar dressing, and a perfect balance of textures in every bite. It works great for family meals, casual gatherings, or even a filling lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup full-fat mayonnaise
3 tbsp Greek yogurt
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp lemon juice
¼ cup Parmesan cheese (freshly grated)
1–2 garlic cloves (minced)
¼ tsp black pepper
Pinch sea salt

5 chicken cutlets
sea salt (to taste)
ground black pepper (to taste)
oil (for frying)

⅓ cup all-purpose flour
½ tsp salt
¾ tsp smoked paprika

2 eggs
¼ tsp salt

¾ cup panko crumbs
¼ cup breadcrumbs
1 tsp dried parsley
½ tsp ground black pepper
½ tsp sea salt
½ tsp dried oregano
1 tsp garlic powder
¼ cup Parmesan cheese (freshly grated)

2 romaine hearts (chopped)
1–2 French baguettes
extra Parmesan cheese (freshly grated)

Directions

I start by mixing all the Caesar dressing ingredients in a bowl until smooth and creamy. I take about 4–5 tablespoons of the dressing and toss it with the chopped romaine lettuce. I cover both the salad and the remaining dressing and refrigerate them separately.

I lay the chicken cutlets on a board and pound them gently if needed so they’re even. I season both sides with salt and black pepper.

I set up three shallow plates for breading. In the first, I mix the flour, salt, and smoked paprika. In the second, I whisk the eggs with salt. In the third, I combine panko, breadcrumbs, parsley, black pepper, salt, oregano, garlic powder, and Parmesan cheese.

I heat oil in a frying pan over medium heat. I dredge each chicken cutlet in the flour, dip it in the egg mixture, and then press it firmly into the breadcrumb mixture.

Once the oil is hot, I fry the chicken cutlets in batches until golden and crispy, about 4–5 minutes per side. I transfer them to a wire rack to drain.

I slice the baguettes into about 12 cm portions and cut them open. I spread Caesar dressing on the bread, add a crispy chicken cutlet, top it with Caesar salad, and finish with extra Parmesan. I close the sandwiches and serve them right away.

Servings and Timing

I usually get about 5 servings from this recipe. It takes roughly 35 minutes total, including preparation and cooking time.

Variations

I sometimes use chicken thighs instead of cutlets for extra juiciness.
I like adding crispy bacon or sliced tomatoes for extra flavor.
I occasionally swap baguettes for ciabatta rolls or sandwich buns.
I make it lighter by grilling the chicken instead of frying.

Storage/Reheating

I store leftover chicken separately in an airtight container in the refrigerator for up to 3 days. I reheat it in the oven or air fryer to keep it crispy. I keep the dressing and salad separate and assemble the sandwiches just before eating.

FAQs

Can I make the Caesar dressing ahead of time?

I often prepare the dressing up to two days in advance and keep it refrigerated in a sealed container.

Can I bake the chicken instead of frying?

I sometimes bake the breaded chicken at 200°C (400°F) until crispy, flipping halfway through.

What’s the best bread for this sandwich?

I prefer French baguettes, but I also like using hoagie rolls or crusty sandwich buns.

Can I make this recipe gluten-free?

I substitute gluten-free flour and breadcrumbs when I want a gluten-free version.

Can I serve this sandwich cold?

I think it’s best warm, but I’ve eaten it cold and still enjoyed the flavors.

Conclusion

I find this Chicken Caesar Sandwich to be a perfect blend of comfort and freshness. It’s filling, flavorful, and easy to customize, making it one of my favorite homemade sandwich recipes.

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