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–+ servings
Chicken Caesar Sandwiches

Irresistible Chicken Caesar Sandwiches in Under 30 Minutes

These Chicken Caesar Sandwiches combine crispy chicken and zesty flavors in a delightful meal. Perfect for any lunch!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Main protein source
  • 1 cup Egg with Milk Mixture Binds breadcrumbs
  • 1 teaspoon Garlic Powder Can use fresh garlic
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 cup Breadcrumbs Gluten-free option available
  • 1 cup Panko Gluten-free option available
  • 1/2 cup Vegetable Oil Can use canola or peanut oil
For the Garlic Butter Bread
  • 1/2 cup Butter Or use olive oil
  • 2 cloves Minced Garlic Can substitute with garlic powder
  • 1 tablespoon Fresh Parsley
  • 1/4 cup Parmesan Cheese Or nutritional yeast for vegan
  • 4 hoagies or baguette Hoagies or Baguette Use gluten-free bread if needed
For the Caesar Dressing
  • 1/2 cup Mayonnaise Or Greek yogurt for lighter option
  • 1/4 cup Sour Cream or Greek Yogurt Use buttermilk for a looser dressing
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Anchovy Paste Omit for vegetarian version
  • 1 teaspoon Worcestershire Sauce Omit for vegetarian version
  • 2 cups Chopped Romaine Lettuce Can substitute with kale or spinach

Equipment

  • Skillet
  • Oven
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Slice chicken breasts into 4-6 thin cutlets. In a bowl, whisk together egg with milk, garlic powder, salt, and pepper. Dip cutlets in egg mixture and coat with breadcrumbs. Fry in vegetable oil for about 5 minutes on each side until golden.
  2. In a bowl, combine softened butter, minced garlic, parsley, and Parmesan cheese. Cut hoagies in half and spread garlic butter mixture inside. Preheat oven to 450°F and toast bread for 3-4 minutes until golden.
  3. In a bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, and anchovy paste. Stir in minced garlic, salt, and pepper. Set aside for assembly.
  4. Place crispy chicken on the bottom half of the toasted bread. Top with chopped romaine and drizzle with Caesar dressing. Sprinkle with Parmesan cheese and place the top half of the bread over the filling.

Nutrition

Serving: 1sandwichCalories: 520kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep ingredients separated for freshness.

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