Chicken Caesar Sandwiches Recipe
Chicken Caesar Sandwiches feature well-seasoned, crispy breaded chicken cutlets paired with fresh Caesar salad and Parmesan cheese, all layered on garlic butter toasted hoagie or baguette bread. This hearty and flavorful sandwich is perfect for lunch or dinner and can be made in under 30 minutes with easy steps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the chicken cutlets:
- 2 boneless skinless chicken breasts, halved lengthwise into cutlets
- 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 (about 1-inch deep)
For the garlic butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayonnaise
- 2–3 cloves garlic, minced
- 2–3 tablespoons fresh parsley, chopped
- ¼ cup finely grated Parmesan cheese
For the Caesar dressing:
- ½ cup mayonnaise
- 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 and pepper, to taste
For assembly:
- 4 hoagies or baguette rolls, split lengthwise
- 3–4 cups romaine lettuce, chopped or shredded
Instructions
- Make the chicken cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets on a cutting board. 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. Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat to 350ºF. Fry the breaded chicken cutlets in batches for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
- Prepare the garlic butter bread: In a small bowl, combine melted butter, mayonnaise, minced garlic, parsley, and grated Parmesan. Spread this garlic butter evenly on the cut sides of the hoagie or baguette halves. Place the bread on a baking sheet and toast under a broiler or in a preheated 450ºF oven for 3-4 minutes, until the edges are golden and toasted. Watch carefully to prevent burning.
- Make the Caesar dressing: Whisk together mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth. Adjust seasoning to taste.
- Toss the salad: In a large bowl, toss chopped romaine lettuce with 3-4 tablespoons of the prepared Caesar dressing until well coated.
- Assemble the sandwich: Layer toasted garlic bread with crispy chicken cutlets, dressed romaine salad, and an extra grating of Parmesan cheese. Serve immediately for best texture and flavor.
Notes
- Fry the chicken cutlets immediately after breading to ensure the crust stays crispy.
- Maintain oil temperature at 350ºF using a thermometer for even cooking and crispiness.
- Add chicken gently to hot oil to avoid splattering injuries.
- Assemble and consume the sandwich while warm for optimal taste.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven or air fryer to regain crispiness.
- Store salad and bread separately if preparing components ahead of time to avoid sogginess.
- Optional substitutions: chicken thighs can be used instead of breasts; store-bought Caesar dressing can replace homemade if needed.
- For a healthier variation, bake the breaded chicken at 400ºF for 20-25 minutes, flipping halfway.
Keywords: chicken caesar sandwiches, crispy chicken sandwich, homemade caesar dressing, garlic butter bread, easy chicken sandwich
Find it online: https://deliciousdishspot.com/chicken-caesar-sandwiches-recipe/
