Chicken Caesar Sandwich (Printable)

Juicy grilled chicken with crisp romaine and creamy Caesar dressing on toasted bread

# What You'll Need:

→ Chicken

01 - 2 large chicken breasts, boneless and skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp garlic powder

→ Caesar Dressing

06 - ⅓ cup mayonnaise
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp lemon juice
09 - 1 tbsp Dijon mustard
10 - 1 tsp Worcestershire sauce
11 - 1 clove garlic, minced

→ Sandwich Assembly

12 - 4 ciabatta rolls or crusty sandwich buns, sliced
13 - 2 cups romaine lettuce, shredded
14 - ½ cup shaved Parmesan
15 - 1 cup cherry tomatoes, halved
16 - 4 tbsp butter, softened

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder.
03 - Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
04 - While chicken grills, mix mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic in a small bowl to make dressing.
05 - Butter the cut sides of the rolls and toast on grill or pan until golden.
06 - Spread a generous layer of Caesar dressing on each roll. Top with shredded romaine, sliced chicken, shaved Parmesan, and cherry tomatoes.
07 - Close sandwiches, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The homemade Caesar dressing is so much better than anything from a bottle, and it comes together in two minutes flat.
  • Everything gets that gorgeous smoky char from the grill—even the bread—and it transforms the whole experience.
02 -
  • I learned the hard way that slicing chicken immediately makes all the juice run out—letting it rest is the difference between dry and juicy.
  • The dressing tastes even better after it sits for 10 minutes, so make it first while you prep everything else.
03 -
  • Ciabatta can be tough to slice through—use a serrated knife and saw gently instead of pressing down.
  • If your chicken breasts are uneven thickness, pound them slightly so they cook at the same rate.

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