Name: Chicken Caesar Sandwiches Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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; 2-3 cloves garlic, minced; 2-3 tablespoons chopped fresh parsley; ¼ cup finely grated Parmesan; 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 & pepper to taste; 4 hoagies or baguette rolls; 3-4 cups romaine lettuce, chopped or shredded

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Introduction

These Chicken Caesar Sandwiches offer a crispy, flavorful twist on the classic Caesar salad. With golden breaded chicken cutlets, creamy garlic butter, and tangy Caesar dressing, they’re perfect for a satisfying lunch or casual dinner.

Three sandwiches are placed closely on a wooden board lined with parchment paper, each sandwich having three main layers: a top layer of lightly toasted soft bread, a middle layer of crispy, golden-brown breaded chicken filet, and a bottom layer of green romaine lettuce mixed with creamy white dressing. The bread is sprinkled with finely chopped herbs and each sandwich is topped with a light dusting of grated cheese. Around the sandwiches, there is a white marbled surface, a beige bowl filled with salad, and another bowl likely holding a creamy sauce with black pepper visible on top. A large knife with a wooden handle rests on the board behind the sandwiches. 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 mayonnaise
2-3 cloves garlic, minced
2-3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan cheese (plus extra for serving)
½ cup mayonnaise (for dressing)
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 (for dressing)
Salt and pepper, to taste
4 hoagies or baguettes
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, milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko.
Step 2: Dip each chicken cutlet into the egg mixture, then coat thoroughly with the breadcrumb mixture. Fry the cutlets in about 1-inch deep vegetable oil over medium-high heat until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined tray and set aside.
Step 3: In a small bowl, mix together the melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan to make the garlic butter. Split the bread lengthwise and spread the garlic butter evenly on the inside of each half.
Step 4: Toast the bread halves in a 450ºF oven or under the broiler for 3-4 minutes, until nicely toasted and fragrant.
Step 5: Whisk together the mayonnaise, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper to make the Caesar dressing.
Step 6: Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl.
Step 7: To assemble, layer the toasted bread with the fried chicken cutlets, dressed romaine lettuce, and extra Parmesan cheese. Serve immediately and enjoy!

Tips & Variations

Use Panko breadcrumbs alone for extra crunch, or substitute with gluten-free breadcrumbs if needed.
For a lighter version, grill the chicken cutlets instead of frying.
Add sliced tomatoes or crispy bacon for extra flavor and texture.
If you prefer, swap anchovy paste with capers for a vegetarian-friendly twist on the dressing.

Storage

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Keep the dressing and garlic butter separate and chilled. Reheat chicken cutlets in a 375ºF oven for about 10 minutes to maintain crispiness. Assemble sandwiches just before serving to avoid soggy bread.

How to Serve

The image shows two sandwiches on a white marbled surface with parchment paper underneath. Each sandwich has a bottom layer of a light golden-brown toasted sandwich roll, topped with a crispy, breaded fried chicken filet that has a crunchy orange-brown texture. Above the chicken is a layer of fresh, light green lettuce mixed with creamy white sauce, giving a soft texture contrast. The sandwich is completed with the top part of the sandwich roll, also golden-brown and slightly textured. Some shredded white cheese is sprinkled on top of the chicken and lettuce, adding fine detail. In the background on the left, there is a small bowl with a white creamy condiment. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this sandwich?

Yes, you can use leftover cooked chicken. Simply heat it gently and layer it with the dressed romaine and other ingredients. The breaded crispiness may be missing, but the flavor will still be great.

What can I use instead of anchovy paste in the Caesar dressing?

If you prefer to avoid anchovies, try substituting with a small amount of capers or omit it entirely. Adding a bit of extra Worcestershire sauce can help maintain the umami flavor.