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Chicken Caesar Sandwiches

Savory Chicken Caesar Sandwiches in Under 30 Minutes

Enjoy delicious Chicken Caesar Sandwiches with crispy chicken, fresh romaine and creamy dressing, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup egg and milk mixture buttermilk can be substituted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup breadcrumbs gluten-free breadcrumbs can be used
  • 1 cup Panko for extra crispiness
  • ½ cup vegetable oil canola or peanut oil works well
For the Garlic Butter
  • ½ cup salted butter unsalted can be used
  • 3 cloves minced garlic
  • 2 tablespoons fresh parsley dried parsley can be a substitute
  • ¼ cup Parmesan cheese Pecorino Romano can be substituted
For the Dressing
  • ½ cup mayonnaise Greek yogurt can be used
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon anchovy paste skip for vegetarian option
  • 1 teaspoon Worcestershire sauce
For Assembly
  • 1 head romaine lettuce arugula or mixed greens can be used
  • 4 pieces hoagies or baguette gluten-free options available

Equipment

  • Large Skillet
  • Baking Sheet
  • Shallow Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Slice boneless, skinless chicken breasts into thin cutlets. Season with garlic powder, salt, and pepper. Whisk egg and milk mixture in a shallow bowl, then dip chicken cutlets and coat with breadcrumbs.
  2. Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry breaded chicken cutlets for about 5 minutes per side until golden brown. Transfer to a towel-lined plate to drain excess oil.
  3. Prepare garlic butter by melting butter in a small bowl. Stir in minced garlic, parsley, and Parmesan cheese until combined.
  4. Preheat oven to 450°F. Cut hoagies or baguette in half, spread garlic butter on cut sides, and toast in the oven for about 3-4 minutes until golden.
  5. Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste in a bowl. Add minced garlic and season with salt and pepper.
  6. Layer crispy fried chicken onto one half of toasted garlic bread. Add romaine lettuce dressed with Caesar dressing, sprinkle Parmesan cheese, and top with the other half of toasted bread. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

To maintain the crunch, assemble sandwiches just before serving. Store leftovers in an airtight container for up to 3 days.

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