Introduction

These Chicken Caesar Sandwiches are a delicious twist on the classic Caesar salad. Crispy breaded chicken cutlets pair perfectly with a creamy, tangy Caesar dressing and fresh romaine lettuce, all nestled in toasted hoagie rolls. They make a satisfying meal that’s quick to prepare and bursting with flavor.

Three sandwiches on a wooden board covered with white parchment paper, each sandwich made with a white toasted bun. The bottom layer is a white garlic butter spread with green herbs visible. On top, there is a golden-brown crispy fried chicken fillet layer, followed by a layer of light green shredded lettuce mixed with creamy white dressing. The sandwiches are sprinkled with finely grated white cheese. To the side, a small bowl holds extra creamy white sauce speckled with black pepper, and a bowl with more lettuce and carrots is partly visible. A knife with a wooden handle and some lettuce stuck to it rests on the board. The surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 tablespoons salted butter (slightly melted)
2 tablespoons mayonnaise
2-3 cloves garlic (minced)
2-3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan cheese
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese (for dressing)
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
4 hoagies or baguette rolls
3-4 cups romaine lettuce (chopped or shredded)

Instructions

Step 1: Prepare the chicken cutlets by slicing the chicken breasts horizontally into 4-6 thin pieces. In a small bowl, whisk the egg with 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 evenly with the breadcrumb mixture.
Step 2: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, about 5 minutes per side. Remove and drain on a paper towel-lined plate.
Step 3: In a small bowl, mix the melted butter with minced garlic, mayonnaise, chopped parsley, and grated Parmesan cheese to make the garlic butter spread. Slice the hoagies or baguettes lengthwise and spread the garlic butter inside each half. Toast the bread in a 450ºF oven or under the broiler for 3-4 minutes until golden and fragrant.
Step 4: Make the dressing by whisking together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar.
Step 5: Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl.
Step 6: Assemble the sandwiches by layering the toasted bread with breaded chicken cutlets, dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, use a combination of regular breadcrumbs and Panko for coating the chicken.
If anchovy paste is unavailable, substitute with a teaspoon of fish sauce or omit for a milder flavor.
Use Greek yogurt instead of sour cream for a tangier dressing with less fat.
Add sliced tomatoes or crispy bacon for additional layers of flavor.
To make it lighter, grill the chicken cutlets instead of frying.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the bread and lettuce separate to prevent sogginess. Reheat the chicken cutlets gently in a skillet or oven to retain crispness before assembling the sandwich again.

How to Serve

The image shows five sandwiches made with soft, light brown baguettes that are sliced open horizontally. Each sandwich has a crispy golden-brown fried strip of chicken as the middle layer, topped with bright green chopped lettuce covered with a creamy white dressing, and sprinkled with white grated cheese. The inside of the top buns is spread with green herb butter, adding a fresh contrast. The sandwiches rest on white parchment paper on a light wood board with a white marbled surface underneath. Around the sandwiches, there is a small ceramic bowl with more lettuce, another bowl filled with creamy white sauce with black pepper specks, and a knife with a wooden handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this sandwich?

Yes, you can use any sturdy bread such as ciabatta, sourdough, or sandwich rolls. Just make sure the bread toasts well and can hold the sandwich fillings without falling apart.

Is it possible to make this sandwich vegetarian?

To make a vegetarian version, replace the chicken cutlets with breaded and fried eggplant or portobello mushroom slices. Use a vegetarian-friendly Caesar dressing without anchovy paste.

Chicken Caesar Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

These Chicken Caesar Sandwiches feature crispy fried chicken cutlets layered with a fresh, creamy Caesar salad and garlic butter toasted bread, creating a flavorful and satisfying sandwich perfect for lunch or dinner.

Author: Bella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American

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 and pepper, to taste

Other

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

Instructions

Prepare Chicken Cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. Combine breadcrumbs and panko in another bowl. Dip each cutlet first into the egg mixture, then coat thoroughly with the breadcrumbs. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the cutlets until golden brown and crispy, approximately 5 minutes. Drain on paper towels and set aside.
Make Garlic Butter and Toast Bread: In a small bowl, mix melted butter, mayo, minced garlic, chopped parsley, and Parmesan cheese to create the garlic butter. Split the hoagie or baguette rolls lengthwise and spread the garlic butter generously on the inner sides. Place the bread in a 450ºF oven or under the broiler and toast for about 3-4 minutes until golden and fragrant.
Prepare Caesar Dressing and Salad: In a bowl or mason jar, whisk together mayo, sour cream or Greek yogurt, Parmesan, 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 the dressing with the chopped romaine lettuce until evenly coated.
Assemble Sandwiches: Layer the toasted bread with crispy chicken cutlets, dressed romaine lettuce, and additional grated Parmesan cheese if desired. Serve immediately for best texture and flavor.

Notes

Ensure oil temperature is medium-high to achieve crispy chicken cutlets without overcooking.
You can substitute sour cream with Greek yogurt in the dressing for a tangier taste and added protein.
If anchovy paste is unavailable, Worcestershire sauce can provide a similar umami flavor, though anchovy paste is preferred for authentic Caesar taste.
To make this sandwich lighter, use light mayo and reduce the butter in the garlic spread.
Chill the dressing for 30 minutes before tossing the salad for enhanced flavors.

Keywords: Chicken Caesar Sandwich, Fried Chicken Sandwich, Caesar Salad Sandwich, Garlic Butter Bread, Crispy Chicken Sandwich