Crispy Chicken Caesar Sandwich
This crispy chicken Caesar sandwich is a Caesar salad in sandwich form, and it is so good. A crispy chicken cutlet gets piled onto roasted garlic bread with romaine tossed in a quick homemade Caesar dressing, then topped with crunchy Parmesan crisps for that crunch we need. This chicken Caesar sandwich is cheesy, garlicky and totally irresistible.
Use my Rita’s Viral Chicken Cutlets for the crispiest chicken, or grab your favorite store-bought cutlets to save time.
Why You’ll Love This Chicken Caesar Sandwich
- Roasted garlic bread that is golden and crisp.
- Homemade Caesar dressing that takes 2 minutes.
- Parmesan crisps for an extra cheesy crunch.
- Crispy chicken cutlets make it hearty and filling.
Ingredients for a Crispy Chicken Caesar Sandwich
The Sandwich
Crispy chicken cutlets, sliced pane di casa, chopped romaine and shaved Parmesan.
The Roasted Garlic Bread
Half a head of roasted garlic, mayo and grated Parmesan.
The Caesar Dressing
Mayo, fresh garlic, lemon juice, Dijon, grated Parmesan, anchovy paste, salt and black pepper.
The Parmesan Crisps
Finely grated Parmesan, baked until golden.
Swap note: Use gluten-free bread and cutlets for a gluten-free sandwich. Skip the anchovy paste and add a dash of Worcestershire or capers if you prefer.
How to Make a Chicken Caesar Sandwich
Step 1: Roast the garlic
Cut the top off the garlic, drizzle with olive oil, add a pinch of salt, wrap in foil and roast at 400°F for 35 to 40 minutes until soft and caramelized.
Step 2: Make the Caesar dressing
Whisk the mayo, lemon juice, Dijon, Parmesan, anchovy paste, salt and pepper.
Step 3: Bake the Parmesan crisps
Place small mounds of Parmesan on a parchment-lined sheet, flatten slightly and bake at 400°F for 5 to 7 minutes until golden. Chop the romaine.
Step 4: Make the garlic bread
Spread the roasted garlic and mayo onto the cut sides of the bread, add cheese and toast until golden and crisp.
Step 5: Heat the chicken and dress the romaine
Cook the cutlets until hot and crispy, and toss the romaine with the Caesar dressing.
Step 6: Build and serve
Layer the garlic bread, chicken cutlet, dressed romaine and Parmesan crisps, top with bread, slice and serve right away.
Carly’s Expert Tips
- Roast extra garlic. It keeps for a week and is amazing on everything.
- Watch the Parmesan crisps closely, since they go from golden to burnt fast.
- Dress the romaine last so it stays crunchy.
- Use leftover cutlets. Re-crisp them in the air fryer for 4 to 5 minutes.
Make It Your Own
- Grilled chicken: Use grilled or The Best Air Fryer Chicken instead of cutlets.
- Bacon: Add crispy bacon for a club vibe.
- Wrap: Roll it up in a large tortilla.
- Spicy: Add a pinch of red pepper flakes to the dressing.
Make-Ahead and Meal Prep: Roast the garlic, make the dressing and bake the Parmesan crisps up to 3 days ahead. Store the crisps in an airtight container at room temperature.
What to Serve With a Chicken Caesar Sandwich
Serve with kettle chips, fries or a cup of Roasted Tomato Basil Soup.
Storing and Reheating
This sandwich is best eaten right away.
Store the Caesar dressing in the fridge for up to 5 days and leftover cutlets for up to 4 days.
What People Ask About Chicken Caesar Sandwich
What bread is best for a chicken Caesar sandwich?
Pane di casa, ciabatta or a crusty Italian loaf hold up to the toppings.
Can I make Caesar dressing without anchovy?
Yes. Use Worcestershire sauce or chopped capers for that savory flavor.
How do you make Parmesan crisps?
Bake small mounds of finely grated Parmesan at 400°F for 5 to 7 minutes.
Can I use store-bought chicken cutlets?
Yes. Heat them until hot and crispy.
Crispy Chicken Caesar Sandwich
Ingredients
Method
- Cut the top off the garlic head, drizzle with olive oil, season with a pinch of salt, wrap in foil, and roast at 400°F for 35–40 minutes until soft and caramelized.
- Whisk together the mayo, lemon juice, Dijon mustard, Parmesan, anchovy paste, salt, and black pepper. Set aside.
- Place small mounds of Parmesan on a parchment-lined baking sheet and flatten slightly. Bake at 400°F for 5–7 minutes until golden.
- Chop the romaine into small pieces and set aside.
- Spread the roasted garlic and mayo onto the cut sides of the bread. Add cheese, then toast until golden and crisp.
- Cook the chicken cutlet until hot and crispy.
- Toss the chopped romaine with the Caesar dressing.
- Build your sandwich: toasted garlic bread, crispy chicken cutlet, dressed romaine, Parmesan crisps, then the top piece of bread.
- Slice in half and serve immediately.
