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Chicken Caesar Sandwiches

Chicken Caesar Sandwiches combine crispy chicken cutlets with creamy Caesar-dressed romaine.Serve everything on toasted garlic-Parmesan bread with extra cheese.The result is a crunchy, creamy, satisfying sandwich for lunch or dinner.
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Prep Time 15 minutes
Course Lunch, Main Course
Cuisine Italian-inspired

Ingredients
  

For the Chicken Cutlets

  • 2 boneless skinless chicken breasts
  • 1 large egg
  • Splash of milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup panko breadcrumbs
  • Vegetable oil for shallow frying

For the Garlic Butter

  • 4 tablespoons salted butter slightly melted
  • 2 tablespoons mayonnaise
  • 2 –3 garlic cloves minced
  • 2 –3 tablespoons fresh parsley chopped
  • 1/4 cup finely grated Parmesan cheese

For the Caesar Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon halal-suitable Worcestershire sauce
  • 1 garlic clove finely grated
  • Salt to taste
  • Black pepper to taste

To Assemble

  • 4 hoagie rolls or individual baguettes
  • 3 –4 cups chopped or shredded romaine lettuce
  • Finely grated Parmesan cheese for serving

Instructions
 

  • Place the chicken breasts on a cutting board and slice them horizontally into 4–6 thin cutlets, depending on their size.
  • In a shallow bowl, whisk together the egg, a splash of milk, garlic powder, salt, and black pepper.
  • Combine the regular breadcrumbs and panko in a second shallow bowl.
  • Dip each chicken cutlet into the egg mixture, allowing excess liquid to drip away. Transfer it to the breadcrumb mixture and press the crumbs firmly onto both sides.
  • Pour enough vegetable oil into a large skillet to create a shallow layer. Heat over medium to medium-high heat.
  • Carefully add the breaded chicken without overcrowding the pan. Fry until deeply golden and crispy on both sides and the center reaches 165°F (74°C). Depending on thickness, this should take about 5–7 minutes total.
  • Transfer the cooked chicken to a wire rack or paper towel-lined plate and allow excess oil to drain.
  • Preheat the oven to 450°F (230°C), or set the broiler to high.
  • To prepare the garlic butter, combine the softened or slightly melted butter, mayonnaise, minced garlic, parsley, and Parmesan in a small bowl.
  • Split the bread lengthwise and generously spread the garlic butter over the cut sides.
  • Place the bread cut-side up on a baking sheet and toast for about 3–4 minutes, watching carefully, until golden around the edges.
  • Prepare the Caesar dressing by whisking together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper.
  • Place the shredded romaine in a large bowl. Add 3–4 tablespoons of dressing and toss until the lettuce is lightly and evenly coated.
  • Assemble the Chicken Caesar Sandwiches by placing crispy chicken cutlets onto the toasted garlic bread.
  • Top generously with the dressed romaine and freshly grated Parmesan.
  • Add a little extra Caesar dressing if desired, close the sandwiches, and serve immediately while the chicken is crispy and the bread is warm.

Notes

For a lighter variation, the breaded chicken can be baked or air-fried instead of shallow-fried. Lightly spray the coating with cooking oil before cooking to encourage browning.
Greek yogurt makes the Caesar dressing slightly tangier, while sour cream creates a richer finish.
If anchovy paste isn't available or preferred, it can be omitted. The dressing will have a slightly different flavor but will still be creamy, garlicky, and delicious.