Chicken Caesar Sandwich: Crispy & Delicious
Editor's Pick Sandwiches.
A classic salad turned into the perfect sandwich. Crispy chicken, crunchy romaine, and a creamy, tangy Caesar dressing all piled onto toasted ciabatta. It's honestly the lunch you've been dreaming of.
I remember the first time I had a proper Caesar salad. It was at a little Italian place with my parents, and the waiter made the dressing right at our table. It felt like magic. That creamy, garlicky, tangy dressing has been a favorite ever since. So, one afternoon, staring at some leftover chicken and a beautiful head of romaine, I thought, why not? Let's make it a sandwich. The crunch of the lettuce, the warm, crispy chicken, and that dressing soaking just slightly into the toasted bread... well, it’s become a house staple. It's a memory on a plate, a comfort food that feels both nostalgic and new.
Why This Will Be Your New Favorite Lunch
- •It has all the classic Caesar flavors you love in a hearty, satisfying sandwich.
- •The contrast between the warm, crispy chicken and the cool, crisp lettuce is just perfect.
- •It comes together so quickly, making it ideal for a weekday meal that feels special.
- •It’s endlessly customizable – use grilled chicken, add some avocado, you name it!
Wow, this sandwich is a game-changer. I never thought to put a Caesar salad on bread, but it's the best combination of crunchy, creamy, and savory. My whole family loved it!
Essential Ingredient Guide
- Good Bread: A sturdy bread is key. I love ciabatta because its nooks and crannies catch the dressing, but a good sourdough or focaccia would be just as lovely.
- Romaine Lettuce: Don't substitute this! The crunchy, sturdy heart of romaine is essential for that signature Caesar crunch. Make sure it's very dry before you dress it.
- Panko Breadcrumbs: For the crispiest chicken, panko is non-negotiable. It creates a lighter, crunchier crust than regular breadcrumbs. It makes all the difference, trust me.
Complete Cooking Process
- Set up your breading station for the chicken with flour, egg, and the panko-parmesan mixture.
- Slice and toast your bread.
- Chop your romaine lettuce and have the dressing and parmesan ready.
- Bread the chicken cutlets, making sure they are well-coated.
- Pan-fry the chicken in olive oil until it's golden brown and cooked through. This should only take a few minutes per side.
- Let the cooked chicken rest for a moment on a paper towel.
- Toss the romaine lettuce with the Caesar dressing.
- Spread extra dressing on your toasted bread.
- Layer the crispy chicken, the dressed romaine, and extra parmesan shavings onto the bread. Serve immediately and enjoy that first amazing bite.
Frequently Asked Questions
→Can I use grilled chicken instead of crispy chicken?
Absolutely. If you want a lighter version or just prefer it, grilled chicken is a fantastic substitute. The smoky flavor is a wonderful pairing with the Caesar dressing.
→What's the best way to keep the sandwich from getting soggy?
The two most important things are toasting the bread, which creates a barrier, and assembling the sandwich right before you plan to eat it. The dressing will eventually soften everything up.
→Can I use store-bought Caesar dressing?
Of course! Life is busy. There are some really wonderful, high-quality Caesar dressings available in stores. Use one that you love.
Chicken Caesar Sandwich: Crispy & Delicious
Enjoy this chicken caesar sandwich with crispy chicken, romaine lettuce, and creamy Caesar dressing. Perfect for a quick lunch or dinner!
Timing
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Recipe Details
Ingredients
For the Crispy Chicken
- 011 large boneless, skinless chicken breast, sliced in half horizontally to make two thin cutlets
- 021/4 cup all-purpose flour
- 031 large egg, lightly beaten
- 041/2 cup panko breadcrumbs
- 051/4 cup grated Parmesan cheese
- 06Salt and freshly ground black pepper
- 072 tablespoons olive oil, for frying
For Assembly
- 012 ciabatta rolls or other crusty rolls, sliced in half
- 021 heart of romaine lettuce, washed, dried, and roughly chopped
- 031/2 cup your favorite Caesar dressing (store-bought or homemade)
- 04Shaved Parmesan cheese, for garnish
Instructions
First, let's get the chicken ready. Set up three shallow dishes. In the first, place the flour seasoned with a pinch of salt and pepper. In the second, the beaten egg. In the third, mix the panko breadcrumbs and the 1/4 cup of grated Parmesan.
Pat the chicken cutlets dry. Dredge each piece first in the flour, shaking off the excess. Then dip it into the egg, letting any extra drip off. Finally, press it firmly into the panko mixture, ensuring it's completely coated. It's a little messy, but so worth it.
Warm the olive oil in a large skillet over medium-high heat. The oil should shimmer just a bit. Carefully place the chicken cutlets in the pan and cook for about 3-4 minutes per side, until they're golden brown, crispy, and cooked through. Transfer them to a paper towel-lined plate.
While the chicken rests, toast your ciabatta rolls. You can do this in the same skillet, in a toaster, or under the broiler until they're just golden at the edges.
In a medium bowl, toss the chopped romaine with about half of the Caesar dressing. You want the leaves coated, but not swimming in it.
Now for the fun part: building the sandwich. Spread a little extra Caesar dressing on the inside of your toasted rolls. Place a warm, crispy chicken cutlet on the bottom half of each roll. Top generously with the dressed romaine lettuce and a few shavings of Parmesan cheese. Place the top of the roll on, press down gently, and you're ready.
Notes & Tips
- 1If your chicken breast is on the thicker side, pounding it to an even thickness helps it cook more quickly and evenly.
- 2Feeling fancy? Add a few anchovy fillets to your dressing (or on the sandwich!) for that truly classic, umami-rich Caesar flavor.
Tools You'll Need
- •Pat the chicken cutlets completely dry before breading. This helps the coating stick beautifully.
- •Don't overcrowd the pan when frying the chicken. Cook in batches if you need to, so each piece gets perfectly golden and crispy.
- •Be gentle when tossing the romaine. You want to coat the leaves, not bruise them.