Caesar Chicken Sandwich (Print Version)

Grilled chicken breast with romaine lettuce, Caesar dressing, and Parmesan cheese on toasted brioche buns.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper

→ Sandwich Assembly

06 - 4 brioche or burger buns
07 - 2 cups romaine lettuce, chopped
08 - 1/2 cup Caesar dressing
09 - 1/4 cup grated Parmesan cheese
10 - 1 small tomato, sliced (optional)

# How To Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets of even thickness.
03 - Rub chicken cutlets with olive oil, garlic powder, salt, and black pepper, coating evenly on both sides.
04 - Grill chicken for 4 to 5 minutes per side until cooked through and juices run clear, reaching an internal temperature of 165°F. Remove and rest for 5 minutes.
05 - While chicken rests, place buns cut side down on the grill and toast for 1 to 2 minutes until golden brown.
06 - Spread 1 to 2 tablespoons Caesar dressing on bottom half of each bun. Layer with romaine lettuce, grilled chicken, Parmesan cheese, and tomato slices if desired.
07 - Drizzle top of chicken with additional Caesar dressing, place bun tops on each sandwich, and serve immediately.

# Expert Tips:

01 -
  • It comes together in half an hour, which means you can serve something impressive on a weeknight without the stress.
  • The Caesar dressing seeps into the toasted bun and creates this creamy, garlicky base that makes every bite addictive.
  • Grilling the chicken gives it a smoky edge that store-bought rotisserie just cant match.
  • You can double the recipe and pack leftovers for lunch the next day without any sogginess if you keep the dressing separate.
02 -
  • Resting the chicken after grilling is not optional, cutting into it immediately releases all the juices onto the cutting board instead of staying in the meat.
  • Toasting the buns makes a huge difference in texture, a soft untoasted bun turns mushy within minutes of contact with the dressing.
  • If your chicken cutlets are uneven in thickness, pound them gently with a meat mallet so they cook at the same rate.
03 -
  • Use an instant-read thermometer to check doneness, guessing by eye often leads to overcooked, dry chicken.
  • Let the grill preheat fully before adding the chicken, a properly hot surface creates those restaurant-quality grill marks.
  • If youre using store-bought dressing, taste it first and add a squeeze of lemon juice if it needs more brightness.
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