Description
These Chicken Caesar Sandwiches offer a crispy, juicy chicken cutlet paired with a creamy Caesar dressing and fresh romaine lettuce, all nestled in toasted hoagie or baguette bread. Perfect for a satisfying lunch or casual dinner, they combine classic Caesar salad flavors with the comfort of a sandwich.
Ingredients
Scale
Chicken Cutlets
- 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 breadcrumbs
- Vegetable oil for frying
Garlic Butter
- 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 cheese
Caesar Dressing
- 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
Sandwich Assembly
- 4 hoagies or baguettes
- 3–4 cups romaine lettuce (chopped or shredded)
Instructions
- Prepare the Chicken Cutlets: On a cutting board or flat surface, slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first into the egg mixture, then coat thoroughly in the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat and fry the cutlets for about 5 minutes until golden brown and crispy. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
- Make the Garlic Butter and Toast the Bread: In a small bowl, mix together the slightly melted salted butter, mayo, minced garlic, chopped fresh parsley, and finely grated Parmesan cheese. Split the bread loaves lengthwise and spread the garlic butter inside each half. Place the bread halves in a preheated oven at 450ºF or under a broiler and toast for about 3-4 minutes until golden and fragrant.
- Prepare the Caesar Dressing and Salad: Whisk together the 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 a mason jar until well combined. In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the dressing until evenly coated.
- Assemble the Sandwiches: To build the sandwiches, layer the crispy chicken cutlets on the bottom half of each toasted bread, top with the dressed romaine lettuce salad, and sprinkle extra grated Parmesan cheese over the top. Close the sandwiches with the top halves of the bread. Serve immediately and enjoy!
Notes
- For extra crispiness, use a mix of regular breadcrumbs and Panko in the breading.
- You can substitute Greek yogurt for sour cream in the dressing for a healthier option.
- Adjust the anchovy paste amount in the dressing to taste, or omit if preferred.
- Use a thermometer to monitor oil temperature if possible, keeping it around 350ºF for frying.
- To save time, chicken cutlets can be pounded thin before slicing horizontally.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: Chicken Caesar Sandwich, Crispy Chicken Cutlet Sandwich, Easy Chicken Sandwich, Caesar Dressing, Fried Chicken Sandwich
