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Chicken Caesar Sandwiches Recipe

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★★★★★

4.5 from 132 reviews

These Chicken Caesar Sandwiches combine crispy, golden-breaded chicken cutlets with a creamy, homemade Caesar dressing and garlic butter spread, all layered inside toasted hoagie rolls for a deliciously satisfying meal.

Ingredients

Scale

For the 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 (about 1 inch deep)

For the Garlic Butter

  • 4 tablespoons salted butter, slightly melted
  • 2 tablespoons mayo
  • 2–3 cloves garlic, minced
  • 2–3 tablespoons chopped fresh parsley
  • ¼ cup finely grated Parmesan cheese

For the Caesar Dressing

  • ½ cup mayo
  • 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

For Assembly

  • 4 hoagie rolls or baguettes
  • 3–4 cups Romaine lettuce, chopped or shredded

Instructions

  1. Prepare Chicken Cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In a separate bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture.
  2. Fry Chicken Cutlets: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, approximately 5 minutes per side. Once cooked, remove and place on a paper towel-lined tray to drain excess oil.
  3. Make Garlic Butter: In a small bowl, combine the slightly melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese. Mix well to create a spreadable garlic butter.
  4. Toast Bread: Slice the hoagie rolls or baguettes lengthwise. Spread the garlic butter generously on the inside of each half. Place the bread in a preheated oven at 450ºF or under a broiler and toast for 3-4 minutes until golden and slightly crispy.
  5. Prepare 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 in a bowl or mason jar until smooth.
  6. Toss Lettuce: In a large salad bowl, toss the chopped Romaine lettuce with 3-4 tablespoons of the Caesar dressing to evenly coat.
  7. Assemble Sandwiches: Layer the toasted bread with fried chicken cutlets, dressed lettuce, and a sprinkle of extra grated Parmesan cheese. Serve immediately and enjoy the perfect balance of crispy chicken and creamy Caesar flavors.

Notes

  • For extra crispiness, use Panko breadcrumbs mixed with regular breadcrumbs when breading the chicken.
  • Adjust the amount of anchovy paste in the dressing to suit your taste preferences.
  • You can substitute sour cream with Greek yogurt for a tangier dressing and added protein.
  • Use freshly grated Parmesan for better flavor and texture in both the dressing and garlic butter.
  • If you prefer, use a grill pan for cooking the chicken to reduce oil usage.
  • These sandwiches are best enjoyed fresh to maintain the chicken’s crispiness.

Keywords: Chicken Caesar Sandwich, Crispy Chicken Sandwich, Caesar Dressing, Fried Chicken Cutlets, Garlic Butter Bread, Hoagie Sandwich

Find it online: https://nayabaker.com/chicken-caesar-sandwiches-recipe/