Crispy Chicken Caesar Sandwiches for a Flavor-Packed Meal

Enjoy delicious Chicken Caesar Sandwiches featuring crispy chicken, fresh romaine, and creamy Caesar dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 sandwiches

Course: Lunch

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Can substitute with turkey or a plant-based option.
1 large Egg Replace with a flax egg for vegan option.
1 teaspoon Garlic Powder Fresh garlic can be used for a stronger flavor.
to taste Salt
to taste Pepper
1 cup Breadcrumbs & Panko Gluten-free breadcrumbs work well for a gluten-free version.
1 cup Vegetable Oil Olive oil may alter flavor but is a healthier option.

For the Garlic Butter Bread

4 tablespoons Salted Butter Use unsalted butter with added salt if needed.
2 cloves Garlic (minced) Jarred garlic can be a convenient alternative.
2 tablespoons Fresh Parsley Substitute with other herbs like basil.

For the Caesar Dressing

1/2 cup Mayonnaise Greek yogurt can be a lighter option.
1/4 cup Sour Cream/Greek Yogurt Plain yogurt works well too.
2 tablespoons Lemon Juice Vinegar can be used as an alternative.
1 teaspoon Dijon Mustard Adjust based on your preference.
1 teaspoon Anchovy Paste Omit for vegetarian version.
1 teaspoon Worcestershire Sauce Skipping makes it vegetarian.
1/4 cup Grated Parmesan Cheese Nutritional yeast is a vegan substitute.

For Assembling the Sandwich

4 leaves Romaine Lettuce Spinach can be an alternative.

Equipment

Skillet
Oven
Mixing bowls
Whisk
Meat Thermometer

Method

Step‑by‑Step Instructions for Chicken Caesar Sandwiches

Start by slicing chicken breasts into thin cutlets, about 1/2 inch thick, and season with salt, pepper, and garlic powder.
Heat vegetable oil in a skillet over medium-high heat. Dip chicken cutlets into egg and coat with breadcrumb mixture. Fry for 4-5 minutes on each side until golden brown.
Mix together softened butter, minced garlic, and chopped parsley. Spread garlic butter on bread and toast in the oven at 450°F for 3-4 minutes until golden.
Combine mayonnaise, sour cream, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and Parmesan cheese in a bowl. Whisk until smooth.
Assemble sandwiches with a chicken cutlet, romaine lettuce, and Caesar dressing on toasted garlic bread, then top with the other slice.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Assemble sandwiches just before serving to maintain crunchiness of bread and freshness of lettuce.

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