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Chicken Caesar salad sandwiches with creamy Caesar dressing, crisp romaine lettuce, and tender chicken on toasted bread.
Ashley Smith

Chicken Caesar Salad Sandwhiches

These Chicken Caesar Salad Sandwiches are a quick and delicious twist on a classic Caesar salad. Crispy chicken cutlets, crunchy lettuce, creamy Caesar dressing, and Parmesan are layered onto toasted bread for an easy lunch or dinner that’s packed with flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Dinner, lunch
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

CAESAR FILLING
  • 250 g 1 cup whole-egg mayonnaise
  • ½ tsp freshly minced garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 1 cos romaine lettuce, shredded
  • 6 Freezer or Homemade Chicken Cutlets Breaded cooked
  • 50 g ½ cup freshly grated parmesan, to serve
Garlic Bread Baguette
  • 6 small rolls – mini sub, baguette, sourdough or pane di casa
  • 80 g (2¾ oz) unsalted butter, at room temperature
  • 1/2 tsp freshly minced garlic
  • 1 tbsp finely chopped parsley
  • 1/2 tsp sea salt flakes
  • 50 g (1/2 cup ) freshly grated parmesan (or shaved if you prefer)

Method
 

Toast the Garlic Bread Baguettes
  1. Preheat your oven broiler to high. Slice 4 small rolls in half lengthwise and place them cut-side up on a baking sheet.
  2. In a small bowl, combine 80 g unsalted butter, ½ teaspoon freshly minced garlic, 1 tablespoon finely chopped flat-leaf parsley, and ½ teaspoon sea salt flakes. Spread the garlic butter evenly over the cut sides of each roll. Sprinkle with 50 g freshly grated Parmesan cheese.
  3. Broil for 2–3 minutes, or until the bread is golden, crispy, and lightly toasted. Keep a close eye on the bread so it doesn't burn.
Make the Caesar Filling
  1. While the bread is toasting, prepare the Caesar filling. In a large bowl, whisk together 250 g whole-egg mayonnaise, ½ teaspoon freshly minced garlic, 2 finely chopped anchovy fillets (optional), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper.
  2. Add 1 shredded romaine lettuce (or 2 baby romaine lettuces) to the bowl. Toss everything together with tongs until the lettuce is evenly coated in the creamy Caesar dressing.
Assemble the Sandwiches
  1. Once the garlic bread is toasted, layer each roll with 1 cooked chicken schnitzel and a generous portion of the Caesar lettuce mixture. Finish each sandwich with a sprinkle of 50 g freshly grated Parmesan cheese.
  2. Serve immediately while the bread is warm and crispy!

Notes

Helpful Notes
  • Watch the bread closely: The garlic bread only needs 2–3 minutes under the broiler. It can go from golden to burnt quickly, so keep an eye on it.
  • Save time: Use frozen, pre-made chicken cutlets or schnitzels instead of making chicken from scratch.
  • Prep ahead: The Caesar lettuce mixture can be prepared ahead of time and refrigerated until you’re ready to assemble the sandwiches.
  • Keep it crispy: For the best texture, assemble the sandwiches just before serving so the toasted bread stays crisp.
  • Customize the Caesar filling: If you’re not a fan of anchovies, simply leave them out. You’ll still get plenty of creamy, tangy Caesar flavor.
  • Extra Parmesan: Don’t be shy with the Parmesan! A little extra sprinkled over the finished sandwiches adds even more savory flavor.
  • Best served fresh: These sandwiches are best enjoyed immediately while the chicken is warm and the garlic bread is crispy.