Chicken Caesar Sandwich (Printable)
Juicy grilled chicken with creamy Caesar dressing and crisp romaine on toasted bread
# What You Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
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 shredded romaine lettuce
14 - ½ cup shaved Parmesan
15 - 1 cup cherry tomatoes, halved
16 - 4 tbsp softened butter
# 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.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
04 - While chicken grills, mix mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic in a small bowl to make dressing.
05 - Butter the cut sides of the rolls and toast on grill or pan until golden.
06 - Spread a generous layer of Caesar dressing on each roll. Top with shredded romaine, sliced chicken, shaved Parmesan, and cherry tomatoes if desired.
07 - Close sandwiches, slice in half, and serve immediately.
# Expert Tips:
01 -
- The toasted ciabatta creates this perfect crunch that holds everything together while the warm chicken makes the Parmesan melt slightly against the cool crisp lettuce
- It takes everything you love about a Caesar salad and transforms it into something you can actually eat with your hands, perfect for picnics or lazy Sunday lunches
02 -
- Letting the chicken rest after grilling is non-negotiable, otherwise all those juices end up on your cutting board instead of in your sandwich
- The dressing tastes better after sitting for 10 minutes, so make it first and let the flavors hang out together while you cook
03 -
- Pound the chicken breasts to an even thickness before grilling so they cook evenly and do not dry out at the thinner ends
- Grill the rolls cut-side down for that restaurant-quality crunch that keeps the bottom bun from turning mushy