Description
This Chicken Caesar Sandwich recipe offers a quick and easy lunch option featuring crispy pan-fried chicken cutlets, creamy Caesar-style dressing made with a tangy blend of mayonnaise, Greek yogurt, and Parmesan, layered with fresh romaine lettuce, shaved Parmesan, and optional crispy beef bacon and tomatoes, all nestled inside toasted ciabatta rolls for a satisfying, flavorful meal.
Ingredients
Scale
Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon non-alcoholic Worcestershire sauce
- 2 tablespoons 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 (such as vegetable or canola oil)
- ⅓ cup all-purpose flour
- ½ teaspoon salt (for flour mixture)
Sandwich Assembly
- 2 large ciabatta rolls or other sturdy sandwich bread
- 1 head crisp romaine lettuce, inner leaves preferred
- ¼ cup freshly shaved or grated Parmesan cheese
- 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 achieve your preferred balance of tang and creaminess.
- Prepare Chicken Cutlets: Season the chicken cutlets generously with sea salt and ground black pepper. In a shallow dish, mix ⅓ cup all-purpose flour with ½ teaspoon salt. Dredge each chicken cutlet in the flour mixture, ensuring they are fully coated for a crispy crust.
- Cook Chicken: Heat oil in a large skillet over medium-high heat until shimmering. Fry the chicken cutlets for 3-5 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C). Transfer cooked cutlets to a wire rack to drain excess oil and rest. Once slightly cooled, slice or dice them as preferred.
- Prepare Sandwich Components: Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Slice the ciabatta rolls lengthwise and lightly toast them if desired for added texture. Shave or grate an additional ¼ cup Parmesan cheese for layering. If using, cook and crumble the beef bacon, and slice tomato and red onion.
- Assemble the Sandwich: Spread a generous amount of the Caesar dressing on both halves of each ciabatta roll. Layer the bottom half first with romaine lettuce, then add the cooked chicken pieces. Drizzle additional dressing over the chicken. Sprinkle with shaved Parmesan and crumbled beef bacon if using. Top with tomato slices and red onion as desired.
- Serve: Place the top half of the bread over the layered ingredients, gently press the sandwich together, and cut in half for easier handling. Serve immediately and enjoy your delicious Chicken Caesar Sandwich.
Notes
- For a lighter version, use low-fat mayonnaise and reduce the amount of oil used for frying by using a non-stick skillet.
- If preferred, substitute chicken breast if cutlets are not available and pound to an even thickness for uniform cooking.
- To make this sandwich gluten free, use gluten-free flour for dredging and gluten-free bread.
- The optional beef bacon adds a smoky flavor but can be omitted for a simpler taste.
- Roasting or grilling the chicken is an alternative to frying if a lighter method is desired, but frying creates the signature crispy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
