This utterly delicious Chicken Caesar Sandwich features crunchy chicken, crisp romaine lettuce, and a creamy Caesar dressing, all nestled between two slices of crusty bread. Perfect for a quick and satisfying lunch or dinner!
This sandwich is everything you love about a chicken Caesar salad, just in a way more satisfying, handheld form.
Crispy, golden-fried chicken with a parmesan-packed crust, and crunchy romaine tossed in a creamy homemade Caesar dressing, all inside a crusty French baguette. It’s rich, crunchy, and ridiculously good!
You will not regret making this Caesar Chicken Sandwich. Each bite is packed with layers of flavor. So easy yet so rewarding!
Want a delicious burger recipe? Try my juicy cheeseburger or KFC-style chicken burger!
Table of Content
Why You'll Love This Recipe
- A homemade Caesar dressing (without eggs or anchovies) that’s next-level.
- Surprisingly simple to put together, making it perfect for a quick lunch, a casual dinner, or even a party.
- Customizable with your choice of bread, dressing variations, and toppings to match your taste.
Looking for more crispy chicken recipes? Try this Chicken Schnitzel, Spicy Popcorn Chicken, Buffalo Chicken Tenders and Salt & Pepper Chicken Wings.
Ingredients & Substitutions
You will need the following ingredients for this Chicken Caesar Sandwich recipe:
See recipe card for quantities.
- Caesar Dressing - Although you could use your favorite store-bought Caesar dressing, my homemade dressing comes together in no time and is super flavorful!
This uses mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, fresh garlic, sea salt, black pepper, and freshly grated Parmesan. Go for a full-fat mayonnaise and if you’re out of worcestershire, also called wooster sauce, use soy sauce or a dash of fish sauce as an alternative. - Romaine Lettuce - You can also use iceberg lettuce if you’re out of romaine but there is not 'Caesar salad' without romaine.
- Chicken Cutlets - For a time-saving shortcut, grab pre-sliced chicken cutlets from the store. If you are making them at home, simply slice whole boneless skinless chicken breasts or thighs in half horizontally. This keeps them thin for even cooking and extra juicy results.
- French Baguette - For the perfect crunch and sturdy base! Ciabatta rolls, sourdough bread, or whole-grain buns are excellent alternatives. A buttered brioche bun would complement the sandwich really well too.
- Dredging - Set up your dredging station with three bowls:
- One with all-purpose flour, smoked paprika, and salt.
- Another with panko crumbs, bread crumbs, dried parsley, ground black pepper, salt, oregano, garlic powder and freshly grated Parmesan cheese.
- Whisk eggs and salt in a third dish.
You can skip panko crumbs but the texture will be less crispy. Also, Parmesan can be swapped with Grana Padano for a milder flavor.
How To Make Chicken Caesar Sandwich
Let's make these magnificent crispy chicken Caesar sandwiches. Every layer hits you: the crisp, the crunch, the creamy!
- Make the Dressing & Salad: Mix the Caesar dressing, toss 4-5 tablespoon with romaine, and chill both in the refrigerator.
- Prep & Bread the Chicken: Pound chicken fillets, season with salt and pepper, then dredge in flour, egg, and breadcrumbs.
- Fry Until Crispy: Fry chicken until golden and crispy, then drain on a wire rack.
- Assemble & Serve: Slice baguettes, spread Caesar sauce, add fried chicken, romaine salad, shredded Parmesan and enjoy!
Helpful Tips
- Thin chicken cutlets cook faster and more evenly, keeping them juicy inside while getting that perfect crispy crust. If using whole chicken breasts, slice them in half horizontally. Pound the chicken fillets so that they are even.
- Pat the chicken cutlets dry before breading and then press the breadcrumb mixture firmly onto the fillets. This helps the coating stick better.
- To keep the chicken caesar sub from getting soggy, wait until serving to add the dressed romaine and chicken to the bread. You can also lightly toast the baguette.
- After frying, let the chicken rest on a wire rack instead of paper towels. This keeps the coating crispy and prevents it from steaming.
- Keep an eye on the oil temperature. If it’s too hot, the breading will burn before the chicken cooks through; if it’s too low, the chicken won’t crisp through.
- Lightly toast the French baguettes and rub some fresh garlic onto the warm, toasted bread. This garlic butter infuses the bread with a beautiful flavour.
What To Serve With Chicken Caesar Sandwich
Here are some great options to pair with my fried Chicken Caesar Sandwich:
Savory sides like french fries, potato wedges, and jalapeno cucumber salad are some classic pairings. Or enjoy this sub with refreshing drinks like mojitos, lemonades, or iced teas.
Storage & Freezing
These sandwiches are best served fresh. However,..
- If making ahead, store the components separately. Keep the dressing and romaine lettuce in the fridge, the chicken in an airtight container, and the baguettes at room temperature. Assemble just before eating and add the dressing at the last moment to keep everything from getting soggy.
- It's not recommended to freeze chicken Caesar salad sandwiches as a whole. However, you can freeze the cooked crispy chicken cutlets or uncooked breaded chicken and then assemble the sandwich fresh later. Simply reheat the fried chicken if cooked or deep fry without thawing if uncooked.
FAQs
A rustic French baguette, ciabatta, or crusty sourdough works great since they hold up well to the creamy dressing and crispy chicken.
Add the dressing just before serving, and consider toasting the bread to create a barrier against moisture.
Yes! For baking or air frying, brush or spray the breaded chicken lightly with oil and bake in the oven at 200°C (400°F) for 20-25 minutes, flipping halfway. In the air fryer, cook at 190°C (375°F) for 12-15 minutes.
More Sandwich Recipes
Love sandwiches, burgers and tacos? Check these recipes out:
- Croissant Breakfast Sandwich
- Cheeseburger with Pickled Jalapenos
- Sourdough Grilled Cheese Sandwich
- Crispy Chicken Burger
- Cajun Shrimp Tacos
- Bun Kabab (Pakistani Veggie Patty Sandwich)
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📖 Recipe
Crispy Chicken Caesar Sandwich
Ingredients
Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoon lemon juice
- ¼ cup Parmesan cheese freshly grated
- 1-2 garlic cloves minced
- ¼ teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets see note 1
- sea salt to taste
- ground black pepper to taste
- Oil for frying
Flour Mixture
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
Egg Mixture
- 2 eggs
- ¼ teaspoon salt
Breadcrumbs Mixture
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ dried oregano
- 1 teaspoon garlic powder
- ¼ cup Parmesan cheese freshly grated
Assembly
- 2 romaine hearts chopped
- 1-2 French baguettes
- Parmesan cheese freshly grated
Instructions
- In a bowl, prepare the Caesar dressing by mixing all ingredients. Stir until smooth and creamy. Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
- Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides with salt and ground black pepper.
- Set up the breading station with three shallow plates. In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt until well combined. In the third, panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shake off any excess. Next, dip it into the eggs mixture. Finally, firmly press it into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot (test by dropping in a few breadcrumbs—if they sizzle, it's ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness. Remove and place on a wire rack to drain excess oil. Fry in batches so not to overcrowd.
- Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing , place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.
Video
Notes
- If starting with whole chicken thighs or breasts than pre-cut chicken cutlets, slice them in half horizontally and pound them to an even thickness.
- To prevent the sandwich from becoming soggy, assemble it just before serving. Add the dressed romaine and chicken at the last minute. You can also lightly toast the baguette.
- Maintain the right oil temperature while frying. Too hot, and the breading will burn before the chicken is fully cooked; too low, and the coating won’t crisp up properly. Heat the oil to around 175–180°C (350–360°F) to ensure even frying without burning the coating. The chicken is fully cooked when it reaches an internal temperature of 75°C (165°F).
Nutrition
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