Description
These Chicken Caesar Sandwiches feature crispy breaded chicken cutlets layered with a fresh romaine Caesar salad and a creamy, tangy dressing all nestled inside toasted hoagie rolls. The recipe combines classic Caesar flavors with a satisfying crunch and garlicky buttered bread, making it a perfect hearty lunch or dinner option.
Ingredients
Scale
Chicken Cutlets and Breading
- 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 for Toasting Bread
- 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 and pepper to taste
Assembly
- 4 hoagies or baguette
- 3–4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare the Chicken Cutlets: Slice each chicken breast horizontally into 2-3 thin cutlets to create 4-6 pieces total. In a small bowl, whisk the egg with a splash of milk and season with garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first into the egg mixture, then coat well with the breadcrumb mixture.
- Fry the Chicken Cutlets: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded cutlets for approximately 5 minutes until golden brown and crispy. Remove them and place on a paper towel-lined plate to drain excess oil.
- Make the Garlic Butter: In a small bowl, mix together the slightly melted salted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese.
- Toast the Bread: Slice the hoagies or baguettes lengthwise. Spread the garlic butter generously on the inside of both halves. Place the bread under a broiler or in a 450ºF oven for 3-4 minutes until toasted and fragrant.
- Prepare the Caesar Dressing: Whisk together the mayonnaise, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and creamy.
- Toss the Salad: In a large bowl, toss 3-4 tablespoons of the Caesar dressing with the chopped romaine lettuce to coat evenly.
- Assemble the Sandwiches: On the toasted bread halves, layer the crispy chicken cutlets, dressed romaine lettuce, and an extra sprinkle of Parmesan cheese. Close the sandwiches and serve immediately for best texture and flavor.
Notes
- For a lighter option, bake the chicken cutlets instead of frying by coating and placing on a baking sheet in a 425ºF oven for 15-20 minutes, flipping halfway.
- Anchovy paste can be omitted for a milder dressing without losing much flavor if preferred.
- Use Greek yogurt instead of sour cream for a tangier and healthier dressing alternative.
- Keep the chicken warm in a low oven if not assembling sandwiches immediately to maintain crispiness.
- Romaine can be substituted with kale or other crisp greens for variation.
Keywords: Chicken Caesar Sandwich, Breaded Chicken Sandwich, Crispy Chicken Cutlets, Caesar Salad Sandwich, Garlic Butter Bread, Easy Chicken Sandwich