Chicken Caesar Sandwich (Print version)
Juicy grilled chicken with crisp romaine and homemade Caesar dressing on toasted ciabatta.
# What goes in:
→ Chicken Preparation
01 - 2 large chicken breasts, boneless and skinless
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 romaine lettuce, shredded
14 - ½ cup shaved Parmesan
15 - 1 cup cherry tomatoes, halved
16 - 4 tbsp butter, softened
# Cooking steps:
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.
# Tips from flavorandfeast:
01 -
- Its all the satisfaction of a Caesar salad but actually portable and less messy to eat
- The homemade dressing comes together in seconds and tastes infinitely better than anything from a bottle
02 -
- Letting the chicken rest before slicing is nonnegotiable or all those juices will end up on your cutting board instead of in your sandwich
- The dressing can be made up to three days ahead and actually develops more flavor as it sits in the refrigerator
03 -
- Buttering the rolls before toasting creates a barrier that keeps the bread from getting soggy from the dressing and vegetables
- If your chicken breasts are uneven thickness, pound them slightly so they cook at the same rate