Description

This Chicken Caesar Sandwich recipe features crispy breaded chicken cutlets, a creamy homemade Caesar dressing, and garlicky buttered toasted hoagie rolls. Fresh romaine lettuce tossed in Caesar dressing adds a crisp, tangy bite. Perfect for a satisfying lunch or easy dinner, these sandwiches bring classic Caesar salad flavors into a handheld meal.

Ingredients

Scale

Chicken Cutlets

2 chicken breasts
1 egg whisked with a splash of milk
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup breadcrumbs
½ cup panko breadcrumbs
Vegetable oil for frying

Garlic Butter

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

Caesar Dressing

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 & pepper, to taste

To Assemble

4 hoagie rolls or baguettes
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. In a small bowl, whisk an egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and panko. Dip each cutlet into the egg mixture, then coat with the breadcrumb mix. Fry the cutlets in about 1 inch of vegetable oil over medium-high heat for approximately 5 minutes or until golden and crispy. Drain on paper towels and set aside.
Make Garlic Butter: In a small bowl, mix melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan until combined.
Toast Bread: Slice the hoagie rolls or baguettes lengthwise. Spread garlic butter evenly on the cut sides. Toast in a 450°F oven or under a broiler for 3-4 minutes until golden and fragrant.
Prepare Caesar Dressing: Whisk together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth.
Toss Lettuce: Place chopped romaine lettuce in a large bowl and toss with 3-4 tablespoons of the Caesar dressing until well coated.
Assemble Sandwiches: On the toasted bread bottom halves, layer the fried chicken cutlets, dressed romaine lettuce, and an extra sprinkle of Parmesan cheese. Cap with the top bread halves and serve immediately.

Notes

Use panko breadcrumbs for extra crunch on chicken cutlets.
For a lighter option, substitute sour cream with Greek yogurt in the dressing.
If you don’t have anchovy paste, Worcestershire sauce adds a similar umami flavor.
Ensure the oil is hot enough before frying the chicken to avoid sogginess.
To make the sandwiches ahead, keep components separate and assemble just before serving.

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 125 mg