Chicken Caesar Sandwich (Printable)
Juicy grilled chicken with crisp romaine and creamy Caesar dressing on toasted bread
# What You’ll Need:
→ Chicken
01 - 2 large chicken breasts, boneless and skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp garlic powder
→ Caesar Dressing
06 - ⅓ cup mayonnaise
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp lemon juice
09 - 1 tbsp Dijon mustard
10 - 1 tsp Worcestershire sauce
11 - 1 clove garlic, minced
→ Sandwich Assembly
12 - 4 ciabatta rolls or crusty sandwich buns, sliced
13 - 2 cups romaine lettuce, shredded
14 - ½ cup shaved Parmesan
15 - 1 cup cherry tomatoes, halved (optional)
16 - 4 tbsp butter, softened (for toasting buns)
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder, ensuring even coating.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly against the grain.
04 - While chicken grills, whisk together mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic in a small bowl until smooth and well combined.
05 - Butter the cut sides of the rolls and toast on grill or pan until golden and crispy.
06 - Spread a generous layer of Caesar dressing on each roll. Layer with shredded romaine, sliced chicken, shaved Parmesan, and cherry tomatoes if using.
07 - Close sandwiches, slice in half diagonally, and serve immediately while bread is still warm.
# Expert Advice:
01 -
- The homemade Caesar dressing comes together in minutes and tastes infinitely better than anything from a bottle
- Everything can be prepped ahead, making these perfect for quick lunches or weeknight dinners
02 -
- Letting the chicken rest before slicing is non-negotiable, cutting too early lets all the juices escape
- The dressing actually tastes better after sitting for an hour, so make it first if you can plan ahead
03 -
- Pound the chicken breasts to even thickness before grilling for consistent cooking
- Use a microplane to grate the Parmesan for the dressing, it practically melts into the mixture