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Chicken Caesar Sandwiches Recipe

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4.3 from 36 reviews

These Chicken Caesar Sandwiches combine crispy breaded chicken cutlets with a creamy, flavorful Caesar dressing and fresh romaine lettuce, all nestled inside toasted hoagie rolls. Perfect for a quick and satisfying dinner, these sandwiches bring the classic Caesar salad flavors to a hearty handheld meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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
  • 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 hoagie rolls or baguette, split lengthwise
  • 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 4-6 pieces total. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and panko together. 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. Fry the breaded cutlets for about 5 minutes, until they are golden brown and crispy. Drain on paper towels and set aside.
  2. Make the Garlic Butter and Toast the Bread: In a small bowl, combine the slightly melted salted butter, mayo, minced garlic, chopped parsley, and grated Parmesan cheese. Split the hoagie rolls or baguettes lengthwise and spread the garlic butter mixture evenly on the inside surfaces. Toast the bread halves in a 450ºF oven or under a broiler for 3-4 minutes until golden and fragrant.
  3. Prepare the Caesar Dressing and Toss the Lettuce: In a bowl or mason jar, whisk together the mayo, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, and salt and pepper to taste. In a large salad bowl, toss 3-4 tablespoons of this dressing with the chopped romaine lettuce to coat well.
  4. Assemble the Sandwiches: To build each sandwich, layer the crispy chicken cutlets on the toasted bread, top with the dressed romaine lettuce, and add an extra sprinkle of grated Parmesan cheese. Serve immediately while the chicken is still warm and enjoy the perfect balance of crispy, creamy, and fresh flavors.

Notes

  • You can substitute the anchovy paste with a few drops of fish sauce or omit it for a milder flavor.
  • For a lighter version, use Greek yogurt instead of sour cream and low-fat mayonnaise.
  • If you prefer, you can bake the breaded chicken cutlets at 400ºF for 15-20 minutes instead of frying.
  • Use fresh garlic for the best flavor in both the garlic butter and dressing.
  • Toast bread carefully under the broiler to prevent burning; watch closely during the last minute.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: American

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