Description
Chicken Caesar Sandwiches feature crispy golden chicken cutlets, homemade garlic butter, fresh romaine lettuce, and creamy Caesar dressing tucked into toasted hoagies or baguettes. Packed with Parmesan and classic Caesar flavors, these sandwiches make an easy and satisfying lunch or dinner.
Ingredients
- 2 chicken breasts
- 1 egg, whisked with a splash of milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black 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
- 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 baguettes
- 3–4 cups romaine lettuce, chopped or shredded
Instructions
- Place the chicken breasts on a cutting board and carefully slice them horizontally to create thinner cutlets. If needed, gently pound them to an even thickness.
- Season the chicken with garlic powder, salt, and black pepper.
- Place the whisked egg with a splash of milk in one shallow bowl. In a second bowl, combine the breadcrumbs and Panko.
- Dip each chicken cutlet into the egg mixture, allowing the excess to drip off, then coat thoroughly in the breadcrumb mixture.
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat.
- Fry the chicken cutlets for about 4–5 minutes per side, or until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate.
- For the garlic butter, combine the slightly melted salted butter, 2 tablespoons mayonnaise, minced garlic, chopped parsley, and ¼ cup finely grated Parmesan cheese. Stir until well combined.
- For the Caesar dressing, whisk together the mayonnaise, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and grated garlic.
- Season the Caesar dressing with salt and pepper to taste and refrigerate until ready to assemble.
- Slice the hoagies or baguettes open. Spread the garlic butter generously over the cut sides of the bread.
- Toast the bread in a skillet, oven, or toaster oven until lightly golden and fragrant.
- Layer the chopped romaine lettuce onto each toasted roll and drizzle with Caesar dressing.
- Place a crispy chicken cutlet on top of the lettuce and add more Caesar dressing as desired.
- Close the sandwiches, slice in half if desired, and serve immediately.
Notes
- Slice the chicken breasts evenly so the cutlets cook at the same rate.
- Using both regular breadcrumbs and Panko creates a crispier coating.
- Make sure the oil is hot before frying to prevent the breading from becoming greasy.
- Cook the chicken until it reaches an internal temperature of 165°F.
- The garlic butter can be prepared ahead of time and refrigerated until needed.
- Greek yogurt can be used instead of sour cream for a slightly lighter Caesar dressing.
- For extra crunch, use freshly chopped romaine and add it just before serving.
- Toast the bread before assembling for the best texture.
- Serve the sandwiches immediately for crispy chicken and fresh lettuce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American