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Chicken Caesar Sandwich

Chicken Caesar sandwich on toasted ciabatta with romaine lettuce, shaved Parmesan, and creamy Caesar dressing
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This Chicken Caesar Sandwich combines juicy grilled chicken, crisp romaine, shaved Parmesan, and creamy homemade Caesar dressing on toasted ciabatta. Simple, satisfying, and full of bold flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb total, pounded to even thickness)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste (optional)
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 4 ciabatta rolls or sturdy sandwich bread
  • 1 cup romaine lettuce, chopped
  • 1/2 cup Parmesan cheese, shredded or shaved fresh
  • 4 tomato slices (optional)

Instructions

  1. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, anchovy paste if using, and black pepper. Season with salt to taste. Set aside.
  2. Pound chicken breasts to an even 3/4-inch thickness. Season both sides with olive oil, garlic powder, salt, and pepper.
  3. Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until golden brown on the outside and internal temperature reaches 165 degrees F. Add 1 to 2 minutes per side if breasts are thicker than 3/4 inch.
  4. Transfer chicken to a cutting board and rest for 5 minutes before slicing thinly against the grain.
  5. In a skillet with a small pat of butter over medium heat, toast ciabatta rolls cut-side down for about 2 minutes until golden and firm.
  6. Spread Caesar dressing on both cut sides of each roll (about 2 tablespoons per half). Layer sliced chicken on the bottom, then top with romaine, shaved Parmesan, and tomato slices if using.
  7. Place top of roll on sandwich, press gently, slice in half, and serve immediately.

Notes

  • Pound chicken to even thickness before cooking for consistent, juicy results.
  • Let chicken rest the full 5 minutes before slicing to keep it juicy.
  • Toast bread until firm and golden to prevent sogginess under the dressing.
  • Leftover rotisserie chicken works great here and reduces total time significantly.
  • For a lighter dressing, substitute Greek yogurt for the mayonnaise.
  • Assemble just before serving for the best texture and crunch.

Nutrition

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