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Chicken Caesar Sandwiches Recipe

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★★★★★

4.2 from 52 reviews

These Chicken Caesar Sandwiches feature crispy breaded chicken cutlets paired with a fresh romaine salad tossed in a classic Caesar dressing, all layered inside toasted garlic butter-spread hoagie rolls. Ready in just 30 minutes, this sandwich offers a delicious twist on traditional Caesar salad, perfect for a satisfying lunch or dinner.

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 and pepper, to taste

Assembly

  • 4 hoagies or baguette rolls
  • 3–4 cups romaine lettuce, chopped or shredded

Instructions

  1. Prepare Chicken Cutlets: Slice each chicken breast 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 cutlet first into the egg mixture, then coat thoroughly in the breadcrumb mixture.
  2. Fry Chicken: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets in batches until golden brown and crispy, approximately 5 minutes. Transfer to a paper towel-lined plate to drain excess oil.
  3. Make Garlic Butter: In a small bowl, mix together the slightly melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan. Split the hoagie rolls lengthwise and spread the garlic butter evenly on the inside halves.
  4. Toast Bread: Place the buttered rolls on a baking tray and toast them in a preheated 450°F oven or under the broiler for 3-4 minutes, until golden and fragrant.
  5. Prepare Caesar Dressing: In a bowl or mason jar, whisk together mayonnaise, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth.
  6. Toss Romaine Salad: In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the prepared Caesar dressing to coat evenly.
  7. Assemble Sandwiches: Layer each toasted hoagie roll with fried chicken cutlets, dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese. Serve immediately while the chicken is crispy and bread is warm.

Notes

  • To make this sandwich gluten-free, substitute gluten-free breadcrumbs and hoagie rolls.
  • For a lighter version, bake the breaded chicken cutlets at 425°F for 20 minutes instead of frying.
  • Adjust the anchovy paste amount in the dressing for a milder or stronger umami flavor.
  • Use fresh lemon juice for best dressing flavor.
  • Leftover dressing can be stored in the fridge for up to 3 days.

Keywords: Chicken Caesar Sandwich, Breaded Chicken Sandwich, Caesar Salad Sandwich, Crispy Chicken Sandwich, Quick Chicken Sandwich

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