Chicken Caesar Sandwich (Printer-Friendly)

Juicy grilled chicken with creamy Caesar dressing and crisp lettuce 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

# How To Make It:

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 - 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 if desired.
07 - Close sandwiches, slice in half, and serve immediately.

# Helpful Hints:

01 -
  • The warm, juicystacked chicken against cool crisp lettuce hits every temperature note your craves
  • Homemade Caesar dressing that takes literally two minutes and tastes like a restaurant secret
02 -
  • Letting the chicken rest for those full 5 minutes isn't optional—slice it too soon and all those juices end up on your cutting board instead of in your sandwich
  • The dressing thickens as it sits, so if you make it ahead, stir in a tiny splash of water or more lemon juice to loosen it back up
03 -
  • Grill your ciabatta cut-side down for the last minute of chicken cook time—it picks up all those flavorful grill marks
  • Shave your Parmesan with a vegetable peeler instead of grating it for those luxurious, translucent curls that don't disappear into the sandwich