Chicken Caesar Sandwich (Printable)
Grilled chicken with crisp romaine and creamy Caesar dressing on toasted ciabatta
# What You'll Need:
→ Chicken
01 - 2 large chicken breasts, boneless and skinless
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Caesar Dressing
06 - ⅓ cup mayonnaise
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon lemon juice
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon 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 tablespoons butter, softened
# How To Cook:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder, coating evenly on all sides.
03 - Place chicken on the preheated grill and cook for 6–7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly against the grain.
04 - While chicken grills, combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic in a small bowl. Whisk until smooth and creamy.
05 - Spread softened butter on the cut sides of the rolls. Place butter-side down on the grill or in a skillet over medium heat until golden and crispy, approximately 2–3 minutes.
06 - Spread a generous layer of Caesar dressing on the bottom half of each toasted roll. Layer with shredded romaine, sliced grilled chicken, shaved Parmesan, and cherry tomatoes. Top with the remaining roll halves.
07 - Slice each sandwich in half diagonally and serve immediately while the chicken is warm and the bread remains crispy.
# Expert Suggestions:
01 -
- The contrast between hot juicy chicken and cool crisp lettuce creates that perfect bite temperature
- Homemade Caesar dressing tastes infinitely better than anything from a bottle
- Everything comes together in thirty minutes but tastes like you spent much longer
02 -
- Letting the chicken rest for at least five minutes before slicing keeps all the juices inside
- Toasting the bun on both cut sides creates a barrier that prevents sogginess
- Shaving the Parmesan with a vegetable peeler gives you those elegant thin shards
03 -
- Make the dressing a few hours ahead so the flavors meld together perfectly
- Slice the chicken against the grain for the most tender bite every time