Name: Chicken Caesar Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: For the chicken cutlets:; 2 boneless, skinless chicken breasts; 1 egg; 2 tablespoons milk; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup breadcrumbs; 1/2 cup panko breadcrumbs; Vegetable oil, for frying; For the garlic butter:; 4 tablespoons salted butter, slightly melted; 2 tablespoons mayonnaise; 2 to 3 cloves garlic, minced; 2 to 3 tablespoons fresh parsley, chopped; 1/4 cup finely grated Parmesan cheese; For the Caesar dressing:; 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1/4 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; For assembly:; 4 hoagie rolls or small baguettes; 3 to 4 cups romaine lettuce, chopped

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I love taking classic recipes and turning them into something even more satisfying, and these Chicken Caesar Sandwiches are exactly that. I put together crispy, golden chicken cutlets, fresh romaine tossed in creamy Caesar dressing, and warm bread toasted with garlic butter. Every bite feels hearty, crunchy, and full of that familiar Caesar flavor I always crave for lunch or dinner.

Why You’ll Love This Recipe

I enjoy this recipe because it brings together everything I love about a Caesar salad in sandwich form. I get crispy, juicy chicken instead of plain grilled protein, which makes it feel more indulgent. I also like how versatile it is, since I can serve it for a quick weeknight dinner or a filling weekend lunch. The garlic butter bread adds so much flavor that it feels like a restaurant-quality sandwich made at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chicken cutlets
2 boneless, skinless chicken breasts
1 egg
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
1/2 cup panko breadcrumbs
Vegetable oil, for frying

For the garlic butter
4 tablespoons salted butter, slightly melted
2 tablespoons mayonnaise
2 to 3 cloves garlic, minced
2 to 3 tablespoons fresh parsley, chopped
1/4 cup finely grated Parmesan cheese

For the Caesar dressing
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1/4 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

For assembly
4 hoagie rolls or small baguettes
3 to 4 cups romaine lettuce, chopped

Directions

I start by slicing each chicken breast in half horizontally to create thin cutlets. In a bowl, I whisk together the egg, milk, garlic powder, salt, and pepper. In another bowl, I mix the breadcrumbs and panko. I dip each piece of chicken into the egg mixture and then coat it well with the breadcrumbs.

I heat about one inch of oil in a shallow pan over medium-high heat and fry the chicken for about 4 to 5 minutes per side, until golden brown and crispy. Once done, I transfer the chicken to a paper towel-lined plate.

Next, I make the garlic butter by mixing the butter, mayonnaise, garlic, parsley, and Parmesan in a small bowl. I slice the bread lengthwise, spread the garlic butter on the inside, and toast it in a 450°F oven or under the broiler for about 3 to 4 minutes until lightly golden.

For the dressing, I whisk all the dressing ingredients together in a bowl. I toss the chopped romaine with 3 to 4 tablespoons of the dressing until evenly coated.

To assemble, I layer the crispy chicken on the toasted bread, top it with the dressed romaine, and add a little extra Parmesan if I feel like it. I serve the sandwiches right away while everything is warm and crisp.

Servings And Timing

I usually make 4 sandwiches with this recipe.
Preparation time is about 10 minutes.
Cooking time is about 20 minutes.
Total time comes out to roughly 30 minutes.

Variations

I sometimes bake the breaded chicken at 400°F for about 20 to 25 minutes if I want a lighter option. When I want extra heat, I mix a little hot sauce into the Caesar dressing. I also enjoy using chicken thighs instead of breasts when I want an even juicier sandwich.

Storage/Reheating

If I have leftovers, I store the cooked chicken in an airtight container in the refrigerator for up to 3 days. I reheat it in the oven or air fryer so it stays crispy. I always keep the lettuce, dressing, and bread separate and assemble the sandwiches fresh when I’m ready to eat.

FAQs

Can I use store-bought Caesar dressing?

I can, but I really prefer making it myself because the flavor tastes fresher and more balanced.

Can I air fry the chicken?

I like using the air fryer at 375°F for about 12 to 15 minutes, flipping halfway through, until the chicken is crisp and cooked through.

Can I make this ahead of time?

I prepare the chicken and dressing in advance, but I wait to assemble the sandwiches until just before serving.

What bread works best?

I usually choose hoagie rolls or a small baguette because they hold up well to the fillings.

Can I make this less crispy?

When I want a softer texture, I use grilled chicken instead of breaded and fried cutlets.

Conclusion

I keep coming back to these Chicken Caesar Sandwiches because they’re comforting, filling, and packed with flavor. I love how the crispy chicken, creamy dressing, and garlicky bread come together so effortlessly. This is one of those recipes I know I’ll make again and again whenever I want something simple but seriously delicious.