Description
This Chicken Caesar Sandwich recipe offers a quick and easy lunch option featuring crispy fried chicken cutlets layered with a creamy Caesar-style dressing, fresh romaine lettuce, shaved Parmesan, and optional bacon, tomato, and red onion. Served on toasted ciabatta rolls, it’s a perfect combination of crunchy, tangy, and savory flavors.
Ingredients
Scale
Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon non-alcoholic Worcestershire sauce
- 2 tablespoon lemon juice
- ¼ cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- ¼ teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets
- Sea salt, to taste
- Ground black pepper, to taste
- Oil, for frying (about 2-3 tablespoons)
- â…“ cup all-purpose flour
- ½ teaspoon salt
Sandwich Components
- 2 large ciabatta rolls (or favorite sturdy sandwich bread)
- 1 head crisp romaine lettuce, inner leaves preferred
- ¼ cup freshly shaved or grated Parmesan cheese (for layering)
- Optional: 4-6 slices crispy cooked beef bacon, crumbled
- Optional: 2-4 slices ripe tomato
- Optional: Thinly sliced red onion
Instructions
- Make Caesar-style Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, non-alcoholic Worcestershire sauce, lemon juice, ¼ cup grated Parmesan, minced garlic, ¼ teaspoon black pepper, and a pinch of sea salt until smooth. Taste and adjust seasoning as needed to balance tanginess and saltiness.
- Prepare Chicken Cutlets: Season the chicken cutlets evenly with sea salt and ground black pepper. In a shallow dish, mix together the all-purpose flour and ½ teaspoon salt. Dredge each chicken cutlet thoroughly in the flour mixture ensuring full coverage for a crispy coating.
- Cook Chicken: Heat oil in a large skillet over medium-high heat. Once hot, fry the chicken cutlets for 3-5 minutes on each side until they are golden brown, cooked through (internal temperature reaches 165°F / 74°C), and crispy. Remove the chicken and transfer to a wire rack to drain excess oil and rest. Allow to cool slightly, then slice or dice as preferred.
- Prepare Sandwich Components: Wash and dry the romaine lettuce thoroughly, then chop into bite-sized pieces. Slice the ciabatta rolls lengthwise and lightly toast them to add texture and prevent sogginess. Prepare an additional ¼ cup Parmesan shavings. If using, cook the beef bacon until crispy and crumble it. Slice tomato and red onion thinly as optional sandwich toppings.
- Assemble the Sandwich: Spread a generous layer of the Caesar-style dressing on both halves of each toasted bread roll. On the bottom bread half, layer the chopped romaine lettuce, followed by the sliced chicken cutlets. Drizzle extra dressing over the chicken, then sprinkle with additional Parmesan cheese and crumbled beef bacon if using. Top with sliced tomato and red onion if desired.
- Serve: Place the top halves of the bread over the fillings, gently press to hold everything together, and serve immediately. Cutting the sandwich in half can make it easier to handle and enjoy.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- To make the sandwich healthier, swap beef bacon for turkey bacon or omit it entirely.
- To reduce calories, use light mayonnaise and Greek yogurt or adjust quantities of dressing ingredients.
- You can substitute ciabatta with any sturdy sandwich bread that holds fillings well.
- Leftover dressing can be refrigerated for up to 3 days and used as a dip or salad dressing.
- For extra crispiness, let chicken rest on a wire rack instead of paper towels after frying.
