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Chicken Caesar Sandwiches Recipe

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These Chicken Caesar Sandwiches feature crispy fried chicken cutlets layered with fresh romaine lettuce tossed in a creamy Caesar dressing, all nestled inside toasted hoagie rolls spread with flavorful garlic butter. Ready in 30 minutes, this comforting sandwich delivers a perfect balance of crunchy, creamy, and savory flavors for a delicious, satisfying meal.

Ingredients

Chicken Cutlets

  • 2 chicken breasts
  • 1 egg, whisked with a splash of milk
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup breadcrumbs
  • ½ cup Panko breadcrumbs
  • Vegetable oil, for frying

Garlic Butter

  • 4 tablespoons salted butter, slightly melted
  • 2 tablespoons mayonnaise
  • 2-3 cloves garlic, minced
  • 2-3 tablespoons chopped fresh parsley
  • ¼ cup finely grated Parmesan cheese

Caesar Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, grated
  • Salt and pepper, to taste

To Assemble

  • 4 hoagies or baguette rolls
  • 3-4 cups romaine lettuce, chopped or shredded

Instructions

  1. Prepare the chicken cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each cutlet first into the egg mixture, then coat thoroughly with the breadcrumbs. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat and fry the breaded cutlets until golden brown and crispy, approximately 5 minutes. Drain on paper towels and set aside.
  2. Make the garlic butter and toast the bread: In a small bowl, mix the slightly melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese. Slice the hoagies or baguette in half lengthwise and spread the garlic butter generously on the cut sides. Place the bread halves in a 450ºF oven or under the broiler and toast for 3-4 minutes until golden and fragrant.
  3. Prepare the Caesar dressing and salad: Whisk together the mayonnaise, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth. In a large bowl, toss 3-4 tablespoons of this dressing with the chopped romaine lettuce to coat evenly.
  4. Assemble the sandwiches: Layer the toasted garlic butter bread with the crispy chicken cutlets, dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese. Serve immediately while the chicken is still warm and enjoy!

Notes

  • To keep the chicken extra crispy, do not overcrowd the frying pan.
  • You can substitute sour cream with Greek yogurt for a tangier dressing.
  • Use fresh Parmesan for best flavor both in the dressing and garlic butter.
  • Customize the sandwich by adding sliced tomatoes or crispy bacon if desired.
  • Leftover chicken cutlets can be stored separately in the refrigerator and reheated gently before assembling.

Find it online: https://recipeplenty.com/chicken-caesar-sandwiches-recipe/