Description
This Chicken Caesar Sandwich recipe transforms the classic Caesar salad into a portable and delicious handheld meal. It features succulent, seasoned chicken, crisp romaine lettuce, salty Parmesan cheese, and a creamy, tangy Caesar dressing, all layered between your favorite toasted bread. Perfect for a quick, satisfying lunch at home, at the office, or for a picnic.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 – 8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- Pinch of smoked paprika (optional)
- 1 large egg yolk
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 tablespoon fresh lemon juice
- 3/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 large ciabatta rolls or sturdy sandwich bread
- 1 head of crisp romaine lettuce
- 1/4 cup freshly shaved or grated Parmesan cheese
- Optional additions: crispy cooked bacon, tomato slices, thinly sliced red onion
Instructions
- Prepare the chicken breasts by butterflying or pounding them to an even thickness. Pat dry and brush with olive oil. Season generously with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-6 minutes per side, until cooked through (165°F / 74°C). Let rest for 5-10 minutes, then slice against the grain.
- For the dressing, whisk egg yolk, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and lemon juice in a bowl.
- Slowly drizzle in olive oil while whisking continuously until emulsified and creamy. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Wash and thoroughly dry romaine lettuce, then chop into bite-sized pieces.
- Slice bread rolls lengthwise and lightly toast if desired.
- Spread a generous amount of Caesar dressing on the cut sides of both bread halves.
- Layer the bottom bread half with romaine lettuce, then the sliced chicken. Drizzle more dressing over the chicken.
- Sprinkle with shaved or grated Parmesan cheese and any optional additions like bacon, tomato, or red onion.
- Top with the other bread half, gently press, and cut the sandwich in half for easier handling. Serve immediately.
Notes
- For best results, use fresh ingredients, especially for the lemon juice and Parmesan cheese.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Resting the chicken before slicing is crucial for juiciness.
- Dry the romaine lettuce thoroughly to prevent a soggy sandwich.
- The Caesar dressing can be made a day or two in advance and stored in the refrigerator.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Sandwich
- Method: Pan-frying and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 500-700
- Sugar: Approx. 5-10g
- Sodium: Approx. 800-1200mg
- Fat: Approx. 30-50g
- Saturated Fat: Approx. 8-15g
- Unsaturated Fat: Approx. 20-35g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 30-50g
- Fiber: Approx. 3-6g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg