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Chicken Caesar Sandwiches Recipe

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4.5 from 72 reviews

This Chicken Caesar Sandwich recipe features crispy fried chicken cutlets, a flavorful garlic butter toasted bread, and a creamy Caesar dressing tossed with fresh romaine lettuce. Perfectly layered in hoagie rolls or baguettes, these sandwiches combine classic Caesar salad elements with a hearty, crunchy chicken base to create a satisfying and delicious meal.

Ingredients

Scale

For the 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

For the 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

For the 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

For Assembling

  • 4 hoagies or baguettes
  • 3–4 cups romaine lettuce (chopped or shredded)

Instructions

  1. Prepare the chicken cutlets: Slice each chicken breast horizontally into 2-3 thin cutlets to make a total of 4-6 pieces. 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 with the breadcrumb mixture.
  2. Fry the chicken cutlets: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Once hot, fry the breaded chicken cutlets until golden brown and crispy on both sides, about 5 minutes total. Remove and drain on a paper towel-lined pan to remove excess oil.
  3. Make the garlic butter: In a small bowl, mix the slightly melted salted butter with mayo, minced garlic, chopped parsley, and grated Parmesan cheese until well combined.
  4. Toast the bread: Split the hoagie rolls or baguettes lengthwise and spread the garlic butter mixture evenly on the inside of each half. Place the bread halves in a 450ºF oven or under a broiler and toast for 3-4 minutes, or until the bread is golden and slightly crispy.
  5. Prepare the Caesar dressing: Whisk together mayo, 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.
  6. Toss the salad: In a large bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the prepared Caesar dressing until evenly coated.
  7. Assemble the sandwiches: On each toasted bread base, layer the crispy chicken cutlets, dressed romaine lettuce, and a generous grating of Parmesan cheese. Close the sandwiches with the top halves of the bread, slice if desired, and serve immediately while still warm and crunchy.

Notes

  • For extra crunch, double coat the chicken cutlets by dipping again in egg and crumbs before frying.
  • If you prefer a lighter version, bake the chicken cutlets at 400ºF for 20-25 minutes instead of frying.
  • Adjust anchovy paste quantity in the dressing to taste for salty umami flavor.
  • Use Greek yogurt instead of sour cream for a tangier, healthier dressing.
  • Leftover dressing and garlic butter can be refrigerated and used within 3 days.

Keywords: Chicken Caesar sandwich, fried chicken cutlets, garlic butter toast, Caesar dressing sandwich, hoagie sandwich, crispy chicken sandwich

Find it online: https://thedishspot.com/chicken-caesar-sandwiches-recipe/