Description

These Chicken Caesar Sandwiches feature crispy breaded chicken cutlets, topped with fresh romaine lettuce tossed in a creamy Caesar dressing and finished with a flavorful garlic butter toasty bun. Perfect for a satisfying lunch or dinner, these sandwiches combine the classic Caesar salad flavors with a crunchy, juicy chicken sandwich twist.

Ingredients

Scale

Chicken Cutlets

2 chicken breasts
1 egg whisked with a splash of milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs
1/2 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
1/4 cup finely grated Parmesan cheese

Caesar Dressing

1/2 cup mayo
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

To Assemble

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

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Instructions

Prepare Chicken Cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets on a flat surface. In a small bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, mix together the breadcrumbs and panko. Dip each cutlet into the egg mixture, then coat thoroughly in the breadcrumb mixture.
Cook Chicken Cutlets: Heat vegetable oil in a shallow pan to about 1-inch depth over medium-high heat. Fry the breaded cutlets until golden brown and crispy on both sides, about 5 minutes total. Transfer to a paper towel-lined tray to drain excess oil.
Make Garlic Butter: Combine melted salted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan in a small bowl. Mix well to create a spread.
Toast Bread: Slice the hoagie or baguette rolls lengthwise. Spread the garlic butter evenly on the inside of each half. Toast under a broiler or in a 450ºF oven for 3-4 minutes until the bread is crisp and the garlic butter is fragrant.
Prepare Caesar Dressing: Whisk together mayo, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth and creamy.
Toss Romaine Lettuce: In a large salad bowl, toss 3-4 tablespoons of the prepared Caesar dressing with the chopped romaine lettuce until evenly coated.
Assemble Sandwiches: On the toasted bread, layer the crispy chicken cutlets, dressed romaine lettuce, and sprinkle extra grated Parmesan cheese on top. Close the sandwich and serve immediately.

Notes

For a lighter option, bake the chicken cutlets at 400ºF for 20 minutes instead of frying.
Use Greek yogurt instead of sour cream for a tangier dressing with less fat.
Anchovy paste can be omitted for a milder dressing or substituted with 2 teaspoons of capers finely chopped.
To make this recipe gluten free, substitute the breadcrumbs and panko with gluten-free breadcrumbs.
Leftover sandwiches are best enjoyed immediately to maintain crispiness; otherwise, reheat the chicken separately and toast the bread before assembling.

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg