Caesar Chicken Sandwich

My neighbor brought me one of these after she got back from a weekend food festival, wrapped in foil and still warm. I took one bite standing in my doorway and immediately asked her to wait while I grabbed a pen. The garlicky char on the chicken, the cool crunch of romaine, that creamy tang cutting through it all, it wasn't fancy, but it was exactly right. I've been making them ever since, usually on Thursdays when I need something quick but don't want to compromise on flavor.

I made these for my book club last spring when it was my turn to host. I wasn't sure how a sandwich would go over, we usually do casseroles or pasta, but I wrapped each one in parchment and set them out with pickles and chips. They disappeared in minutes. Two people asked for the recipe before I even sat down, and one friend admitted she'd never thought to grill chicken specifically for a sandwich instead of just using leftovers.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slicing them horizontally into thinner cutlets ensures they cook evenly and quickly without drying out.
• Olive oil (1 tablespoon): Helps the seasoning stick and prevents the chicken from sticking to the grill.
• Garlic powder (1 teaspoon): Adds a mellow, roasted garlic note that pairs perfectly with Caesar dressing.
• Salt (1/2 teaspoon): Seasons the chicken from the inside out, don't skip this step.
• Freshly ground black pepper (1/2 teaspoon): A little heat balances the richness of the dressing and cheese.
• Brioche or burger buns (4): Brioche adds a subtle sweetness and toasts beautifully without getting too crunchy.
• Romaine lettuce (60 g, chopped): The crispness and slight bitterness cut through the creamy dressing perfectly.
• Caesar dressing (120 ml): Use a good quality store-bought or homemade, it's the star here so make it count.
• Grated Parmesan cheese (25 g): Adds a salty, nutty finish that ties the whole sandwich together.
• Tomato, sliced (optional): A fresh, juicy element if you want a little extra brightness.

Instructions

Preheat your grill:

Get your grill or grill pan to medium-high heat, you want it hot enough to get good char marks but not so hot the chicken burns before it cooks through. If you're using a grill pan indoors, crack a window, it'll smoke a little.

Prep the chicken:

Lay each chicken breast flat and carefully slice horizontally to create two thinner cutlets, this is the trick to fast, even cooking. Rub them all over with olive oil, then season both sides with garlic powder, salt, and pepper.

Grill the chicken:

Place the cutlets on the hot grill and cook for 4 to 5 minutes per side, until the juices run clear and the internal temp hits 74°C (165°F). Let them rest on a plate for 5 minutes, this keeps them juicy.

Toast the buns:

While the chicken rests, place the buns cut side down on the grill for 1 to 2 minutes until golden and slightly crisp. Watch them closely, they go from perfect to burnt fast.

Build the sandwiches:

Spread 1 to 2 tablespoons of Caesar dressing on the bottom half of each bun, then layer with chopped romaine, a grilled chicken cutlet, a sprinkle of Parmesan, and tomato slices if using. Drizzle a little extra dressing on top, close with the top bun, and serve right away.

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My son asked for these instead of burgers at his birthday cookout last summer. I wasn't sure how a Caesar chicken sandwich would compete with hot dogs and classic barbecue, but the kids loved the garlicky chicken and the adults kept sneaking back for seconds. One dad told me he'd been grilling chicken wrong his whole life because he never thought to slice it thin first. It became the unexpected hit of the afternoon.

Making It Your Own

I've tried this with whole-wheat buns when I'm feeling virtuous and ciabatta rolls when I want something sturdier. A friend of mine uses gluten-free buns for her daughter and says they hold up just as well. You can also marinate the chicken in extra Caesar dressing for 30 minutes before grilling if you want deeper flavor, though honestly it's delicious either way. Once I added crispy bacon and it felt like a fancy club sandwich without any extra effort.

Serving Suggestions

These sandwiches are filling on their own, but I usually serve them with a handful of kettle chips or a simple green salad on the side. A cold Sauvignon Blanc is perfect if you're having people over, or a light lager if it's a casual backyard meal. Pickles, either dill or bread-and-butter, add a nice tangy crunch that complements the creamy dressing. I've also put out cherry tomatoes and cucumber slices, and people love having something fresh to nibble between bites.

Storage and Reheating

If you have leftovers, store the grilled chicken separately from the buns and toppings so nothing gets soggy. The chicken keeps in the fridge for up to three days and reheats beautifully in a skillet over medium heat for a couple of minutes per side. You can also slice it cold and toss it into a Caesar salad the next day. I don't recommend assembling the sandwiches ahead of time, the lettuce wilts and the buns absorb too much dressing, but you can prep all the components in advance and build them fresh when you're ready.

• Keep grilled chicken in an airtight container in the fridge for up to three days.
• Store Caesar dressing and chopped lettuce separately to maintain freshness.
• Toast buns fresh each time for the best texture and flavor.

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This sandwich has become my go-to when I want something satisfying without spending an hour in the kitchen. It's proof that simple ingredients, when treated right, can taste better than anything complicated.

Recipe FAQs

→ How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 74°C (165°F) when measured with a meat thermometer at the thickest part. The juices should run clear when pierced with a knife, and there should be no pink inside.

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 2 hours in advance and refrigerate it. Warm it briefly before assembling the sandwiches, or serve it cold for a lighter option.

→ What's the best way to toast the buns?

Place the bun halves cut-side down on the preheated grill for 1-2 minutes until they're golden brown and slightly crispy. Watch closely to prevent burning.

→ Can I marinate the chicken?

Absolutely. Marinating the chicken in Caesar dressing for 30 minutes before grilling adds extra flavor and keeps the meat moist. Pat dry excess dressing before grilling to prevent flare-ups.

→ What are good side dish pairings?

Serve with crispy fries, a fresh garden salad, coleslaw, or grilled vegetables. A chilled Sauvignon Blanc or light lager complements the sandwich well.

→ How can I make this gluten-free?

Simply use gluten-free brioche or burger buns and verify that your Caesar dressing is gluten-free. All other ingredients are naturally gluten-free.