Chicken Caesar Sandwiches
If you love chicken Caesar salads, you should try this recipe for Grilled Chicken Caesar sandwiches. You get tender grilled chicken, tangy and creamy Caesar dressing, juicy tomatoes, and crunchy romaine lettuce on a grilled baguette rubbed with garlic. The flavors are intense, and the sandwich is so packed with flavors and textures that you will love every bite!
Table of contents
You may think that Caesar salad would have been first made in Italy, but it started in Tijuana, Mexico. It was brought about in 1924 by an Italian chef, Caesar Cardini, who owned a restaurant there. He moved from California to Mexico to avoid Prohibition and first served the tasty salad on July 4th using the few ingredients he had on hand.
When creating these Grilled Chicken Caesar Sandwiches recipe, I just used some of the ingredients from my homemade Caesar salad recipe and grilled the chicken on a grill pan. The secret to outstanding sandwiches is in the details!
I added more shaved parmesan, sweet and juicy sliced Roma tomatoes for extra heartiness. I made my own dressing, grilled the lemon before squeezing the juice into the dressing for a unique taste and added some celery for more crunch. The result was so delicious and incredible, especially on a freshly grilled baguette!
Why you will love this recipe
- The robust flavors: This chicken sandwich bursts with flavors in every bite!
- It is easy and fast. You can serve these tasty sandwiches easily within a few minutes.
- One pan: You only have one pan to clean up, so you save time.
- Fun picnic food: This recipe is perfect for a summer picnic or barbecue.
What you’ll need to make Chicken Caesar sandwiches
Special items
- Grill pan – This is for grilling in the oven.
- Silicone tongs – To flip the food on the grill.
- Bowls – For mixing the dressing and the salad fixings.
- Meat thermometer – To check the chicken temperature.
Ingredients
- Chicken – I use boneless, skinless chicken breasts for easy preparation.
- Olive oil—I prefer to use extra virgin olive oil for rubbing the seasoning onto the chicken because it is light and mild-flavored.
- Garlic powder – adds a rich taste with a nice bite to your chicken.
- Paprika – gives the chicken a peppery and sweet taste with an earthy background.
- Oregano – Adds a delicious aroma and spicy grassy flavor.
- Salt – I prefer kosher salt, but you can use what you like.
- Pepper – Freshly ground black pepper is used to season the chicken.
- Baguette – I love the French baguette for this sandwich because of its crunchy crust and soft, fluffy inside.
- Lemon – I grill my lemon before juicing it for a unique flavor.
- Garlic – One clove for rubbing on the inside of the baguette.
- Mayonnaise – You can use your favorite mayo. I prefer organic, low-fat mayo with olive oil.
- Dijon mustard – Adds a tangy and sweet taste to your dressing.
- Anchovy paste – Made from pureed anchovies, it adds a salty, rich taste without the fishy flavor.
- Romaine heart – The center leaves of the romaine head are smaller and sweeter with a buttery texture.
- Celery – Sliced very thin, they add crunch to your salad mixture.
- Parmesan cheese – Grated parmesan cheese for the mayo and shaved parmesan for the sandwiches.
- Tomatoes – I use Roma tomatoes, sliced into quarter-inch slices.
How to make chicken Caesar sandwiches?
- Heat the grill: Preheat the oven to 425 degrees F and place the oiled grill pan on the top rack by the heating element. You can also use a grill pan and make this step on the stove.
- Prep the chicken: While you wait for the oven to heat, rub the chicken with half a teaspoon of oil and sprinkle on the garlic powder, paprika, oregano, a quarter teaspoon of salt, and a quarter teaspoon of pepper. Then, place it on the grill and cook for about eight minutes on each side or until a meat thermometer reads 165 degrees F. Take it out and let it rest for 10 minutes.
- Grill the baguette and lemon: While the chicken rests, grill the lemon halves and baguette, cutting sides down for about two minutes until charred. Then, place them on a plate and rub the inside of the baguette with the garlic clove.
- Whisk the dressing: Squeeze two tablespoons of juice from the lemon halves into a small bowl, then whisk in the Dijon, mayo, anchovy paste, and parmesan. Gradually add the last two tablespoons of oil, whisking well.
- Toss the salad: Now, toss the celery and romaine in a large bowl with a quarter teaspoon of pepper and a quarter cup of dressing until it is coated. Then, toss it with parmesan and another quarter teaspoon of pepper.
- Make the sandwich: Finally, drizzle the remaining dressing on the baguette and pile the chicken, salad mixture, and tomatoes. Cut in half to make four sandwiches and serve.
Expert tip
What is a baguette?
A baguette is a French bread that is long and narrow, commonly made from a lean dough of flour, water, yeast, and salt. There is a law in France now that to be called a traditional baguette; it can only contain those four ingredients. It is mainly known for its crispy crust and length, typically between 26 and 39 inches long, and is light and airy. What’s more, it is easy and inexpensive to make and easy to season.
Sometimes, they are made with sourdough or rice bread, and they can also be seasoned with herbs and spices like garlic, onion, rosemary, oregano, thyme, and basil. Cheese is another way to infuse these loaves to make them even tastier. I love a warm baguette infused with cheddar and pepper jack cheese spread with butter for a snack, and the kids love it with strawberry preserves.
Using a baguette to make this chicken Caesar sandwich is brilliant because it is an excellent firm bread that will hold up to grilling and stuffing it full of chicken and dressing. The taste is mild enough to enhance the flavors of the sandwich instead of taking them away, and you can slice it any way you want.
Recipe variations and add-ins:
- Different cuts: You could make this sandwich with boneless skinless chicken thighs instead if you like dark meat.
- Other meats: I have also made this with turkey, pork, and ham with excellent results.
- Deli meat: If you are in a hurry, you can use your favorite deli meat to make these!
- Add veggies: To make this sandwich even heartier, add your favorite veggies, such as sliced bell peppers, mushrooms, onions, and olives.
- More cheese: You could add shredded or sliced mozzarella or cheddar for a cheesier sandwich.
- Spicy sandwiches: If you love spicy food, sprinkle red pepper flakes in your salad dressing.
- Sweeten it up: Another way to make this differently is to add some sugar or honey to the dressing to make it sweet and savory. My kids love this!
Serving suggestions:
Chicken Caesar sandwiches go great with a lot of different side dishes. Here are some of my favorite suggestions.
- This delicious sandwich goes perfectly with any kind of soup. Try my Panera Bread creamy tomato soup copycat recipe. It tastes even better than the restaurant’s!
- French fries and tater tots may not be healthy, but they are good accompaniments for these sandwiches.
- Serve with your favorite dips or salad dressing to make your sandwiches even more incredible.
- All sandwiches pair well with chips. I have a healthy version of air fried potato chips that you will love. I also like them with crispy potatoes on the side.
- You could always serve these sandwiches with meatless Caesar salad or some other salad.
Frequently asked questions
What is in Caesar dressing?
In my homemade Caesar dressing recipe, I use high-quality mayonnaise mixed with garlic cloves, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, sour cream, and freshly grated Parmigiano Reggiano cheese. Then, I season to taste with salt and pepper. The Parmigiano Reggiano is important because it is aged longer than regular parmesan cheese and has a deeper, richer flavor.
What does chicken Caesar salad have in it?
The Caesar salad is a basic dish with romaine lettuce, parmesan cheese, croutons made from a baguette, and Caesar dressing. But a chicken Caesar salad has all that, plus grilled chicken, anchovies, garlic, and olive oil. The main thing you will not find in a Caesar salad is iceberg lettuce. Tomatoes are not a very common ingredient either, although I add them. The only healthy ingredient is the romaine lettuce. Everything else is indulgent.
What are some good substitutes for anchovy paste?
Unless you make Caesar salad often, you may not have anchovy paste in your kitchen. If you have everything else and do not want to go out, you could get by with one of these substitutes in a pinch. The most popular common substitutes are soy sauce and Worcestershire sauce. Most people have at least one of those sauces. Or you could try mashed kalamata olives, Asian fish sauce, shrimp paste, or umeboshi paste.
Why is my chicken Caesar sandwich soggy?
It could be that you did not grill it long enough. Give it a good sear so it does not absorb all of the dressing. Also, do not oil it or add butter to it before grilling it. Set it on the grill pan for two to three minutes on each side, turning it so it gets nice grill marks. Also, ensure the chicken is completely cooled off before placing it on your sandwiches because warm ingredients give off condensation.
How to store leftovers:
- Refrigerate: Sandwiches will stay fresh in a sealed container in the fridge for up to 24 hours. However, they may start getting soggy after a few hours.
- Freezing: Freezing is not recommended.
More sandwiches to try:
Recipe tips:
- Use rotisserie or canned chicken instead of grilling your own to save time.
- If you are in a big hurry, you can skip grilling altogether and use regular lemon juice.
- If you are packing for a picnic or barbecue, wrap each sandwich carefully and eat it within a few hours.
- For a gluten-free meal, serve the chicken mixture in lettuce wraps.
- Make the dressing and chicken and keep them in the fridge for several days until you are ready to use them.
- Do not use pre-shredded parmesan cheese or the dried stuff in a can. Freshly shredded cheese is the only way to go.
Grilled Chicken Caesar Sandwiches
Ingredients
Chicken:
- 2 chicken breasts boneless and skinless
- 2 1/2 tablespoons extra virgin olive oil divided
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- Kosher salt and ground black pepper
Baguette:
- 1 clove garlic
- 1 baguette halved crosswise and split open (leaving hinge intact)
Dressing:
- 1 lemon halved
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons anchovy paste
- 1/4 cup Parmesan cheese grated
Salad:
- 4 oz. romaine heart chopped
- 2 ribs celery finely chopped
- 1/4 cup Parmesan cheese grated
Assemble:
- 2 Roma tomatoes sliced
- 1/4 cup shaved Parmesan cheese
Instructions
- Heat grill to medium. Or you can use a grill pan and make this on the stove.
- Rub chicken with 1/2 tablespoon olive oil and sprinkle with 1/4 teaspoon each salt, pepper, garlic powder, paprika, and dried oregano.
Grill:
- Grill until an instant-read thermometer inserted in the thickest part of the chicken shows 165°F, about 8 to 10 minutes per side. Transfer to a cutting board and let it rest for 10 minutes before slicing.
- Grill the lemon halves and the baguette, cut sides down, until nicely charred, about 2 to 3 minutes.
- Transfer the baguette to a cutting board and rub it with garlic cloves.
Make the dressing:
- Squeeze about 2 tablespoons of the lemon juice from the grilled lemon halves into a small bowl and whisk in with the mayonnaise, Dijon mustard, and anchovy paste. Gradually whisk in the remaining 2 tablespoons of oil until combined, and stir in 1/4 cup of grated Parmesan cheese.
Salad:
- In a large bowl, toss chopped romaine and celery with 1/4 cup dressing and the remaining 1/4 cup of Parmesan.
Assemble:
- Drizzle the remaining dressing on the baguette, layer with sliced grilled chicken, celery salad, and sliced tomatoes, and sprinkle with shaved parmesan. Cut each in half to make four sandwiches. Serve.
