Introduction

Chicken Caesar Sandwiches are a delicious twist on the classic Caesar salad. This recipe features crispy breaded chicken cutlets paired with a creamy, tangy dressing and fresh romaine on toasted hoagie rolls. It’s perfect for a satisfying lunch or casual dinner.

The image shows three sandwiches stacked on each other on a wooden board covered with crumpled white paper. Each sandwich has a white hoagie roll sliced open, with the bottom half topped with a golden brown crispy fried chicken fillet, followed by a layer of light green shredded lettuce mixed with creamy white dressing, and sprinkled with finely grated white cheese. The top half of the roll is lightly toasted with visible green herbs. Around the sandwiches, there is a round brown bowl filled with more lettuce salad dressed with a creamy sauce, a small gray bowl containing a thick white sauce with black pepper on top, and a large knife with a wooden handle resting on the board. The background surface is a white marbled texture. 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
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
3-4 cups romaine lettuce (chopped or shredded)

Instructions

Step 1: Slice the chicken breasts horizontally to make 4-6 thin cutlets. In a small bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet in the egg mixture, then coat with the breadcrumb mixture. Fry in about 1 inch of vegetable oil over medium-high heat until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.
Step 2: In a small bowl, mix the melted butter, mayo, minced garlic, chopped parsley, and ¼ cup Parmesan to make the garlic butter. Split the bread lengthwise and spread the garlic butter evenly on the inside of each half. Toast the bread in a 450ºF oven or under the broiler for 3-4 minutes until golden and crispy.
Step 3: For the dressing, whisk together the ½ cup mayo, sour cream or Greek yogurt, ¼ cup Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar. Toss 3-4 tablespoons of this dressing with the chopped romaine lettuce in a large bowl.
Step 4: To assemble the sandwiches, layer the crispy chicken cutlets on the toasted bread, followed by the dressed romaine lettuce and an extra sprinkle of grated Parmesan cheese. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add sliced tomatoes or crispy bacon to the sandwich.
Use Greek yogurt instead of sour cream for a tangier dressing with fewer calories.
Try using whole wheat or sourdough bread for a different texture and taste.
Substitute anchovy paste with capers for a vegetarian twist on the dressing.

Storage

Store any leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. The garlic buttered bread is best toasted fresh but can be stored wrapped tightly for 1 day. Reheat chicken cutlets in a skillet over medium heat or in the oven to maintain crispiness. Assemble sandwiches fresh before serving for the best texture.

How to Serve

Four sandwiches are placed close together on a sheet of parchment over a wooden board with a white marbled texture underneath. Each sandwich has one layer of long, toasted white bread with a light golden crust, topped with a layer of fresh, chopped green lettuce, followed by a thick layer of crispy, golden brown breaded chicken, and finished with some creamy white sauce drizzled inside. Shredded white cheese is sprinkled on top of the filling in each sandwich. To the side, a bowl with more green lettuce and another bowl with white creamy sauce and black pepper are present. A knife with a wooden handle lies on the board near the sandwiches. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

While fresh breaded chicken cutlets give the best texture, you can use pre-cooked grilled or rotisserie chicken. Simply warm it before assembling the sandwich.

Is anchovy paste necessary in the dressing?

Anchovy paste adds a classic umami depth to Caesar dressing, but if you prefer, you can omit it or substitute with capers for a milder flavor.