There is something utterly satisfying about taking a classic dish and transforming it into something new, yet comfortingly familiar. The Caesar salad, with its bold, creamy dressing, crisp lettuce, and savoury parmesan, is a masterpiece in its own right. But when you take all those wonderful elements and layer them between two slices of golden, toasted bread with a perfectly crunchy chicken cutlet, you create something truly special. This Caesar Sandwich Recipe is the result of that very delicious experiment.

I stumbled upon this combination by accident one evening, trying to use up some leftover roast chicken, and it’s been a household favourite ever since. This version, however, elevates it with a panko-crusted chicken fillet that provides an incredible texture against the creamy dressing and fresh lettuce. It’s a substantial, flavour-packed meal that feels like a treat, but it’s straightforward enough to make on a weeknight. It’s the kind of lunch that makes you look forward to midday, or a relaxed dinner that always gets compliments.

Whether you’re a long-time fan of the classic salad or just looking for a new and exciting chicken sandwich recipe, this one delivers. The combination of the tangy, umami-rich dressing, the warm, crunchy chicken, and the cool, crisp lettuce is a winning formula. It’s ideal when you want a meal that feels both indulgent and fresh at the same time.

Recipe Overview

This isn’t just a chicken sandwich; it’s a complete meal experience. We’re creating a homemade Caesar dressing that’s miles better than anything from a bottle, coating tender chicken in a crunchy panko-parmesan crust, and piling it all onto garlic-rubbed toasted sourdough. Every bite offers a contrast in temperature and texture. I’ve tested this with both thick-cut and thin-sliced bread, and a sturdy sourdough or ciabatta really holds up best against the generous fillings.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 sandwiches
• Difficulty: Easy

Why You’ll Love This Caesar Sandwich Recipe

• Genuine Flavour: We build layers of authentic Caesar flavour, from the sharp garlic and salty anchovy paste in the dressing to the nutty, aged Parmesan cheese crust on the chicken. It’s rich, tangy, and deeply savoury.
• Ready in 30 Minutes: From start to finish, this impressive chicken caesar sandwich comes together in about 30 minutes, making it a fantastic option for a satisfying weeknight dinner.
• Flexible Recipe: You can easily adapt this to your liking. Use leftover roast chicken if you’re short on time, add crispy bacon for extra saltiness, or swap the lettuce for kale or baby spinach.
• Works Brilliantly for a Hearty Lunch: This is the ultimate working-from-home lunch that will keep you full and happy all afternoon. It’s also great for a casual weekend meal with friends.
• Family Tested: My kids absolutely devour this every time I make it. The crunchy chicken is always a hit, and they love the creamy, tangy sauce. It’s one of those recipes that everyone in my family agrees on.

Caesar Sandwich Recipe

⏱️ 20 min prep  •  🍳 20 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, I recommend using a block of Parmesan cheese and grating it yourself. The pre-grated kind often contains anti-caking agents that prevent it from melting as well into the crust. When it comes to the bread, a good quality sourdough loaf will make all the difference to the final sandwich.

• For the Crunchy Chicken:
• 2 large chicken breasts (about 500g total), sliced in half horizontally to make 4 thin cutlets
• 75g plain flour
• 2 large eggs, beaten
• 100g panko breadcrumbs
• 50g Parmesan cheese, finely grated
• 1 tsp garlic powder
• Salt and freshly ground black pepper
• 60ml vegetable or sunflower oil, for frying
• For the Caesar Dressing:
• 150g good quality mayonnaise
• 2 cloves garlic, minced
• 2 tsp anchovy paste (or 2 anchovy fillets, mashed)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 30g Parmesan cheese, finely grated
• A pinch of black pepper
• For Assembly:
• 8 slices of sourdough or ciabatta bread
• 1 head of romaine lettuce, washed and roughly chopped
• 1 clove garlic, peeled and halved
• Extra Parmesan shavings, to serve

Sara’s Tip: Always use fresh lemon juice for the dressing. The bottled kind has a duller flavour and lacks the brightness that makes a great Caesar dressing really sing. It’s a small step that makes a huge difference.

How to Make This Caesar Sandwich Recipe

The process is quite methodical. We’ll prepare the chicken, whip up the dressing while it cooks, and then assemble everything while the chicken is still warm and at its crispiest. Let’s get started.

1. Prepare the Chicken: Place the chicken cutlets between two pieces of baking parchment and use a rolling pin or meat mallet to pound them to an even thickness of about 1.5 cm. This ensures they cook quickly and evenly. Season both sides generously with salt and pepper.
2. Set Up Breading Station: You’ll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 50g of grated Parmesan, garlic powder, and a good pinch of salt and pepper. Mix well.
3. Bread the Chicken: Take one chicken cutlet at a time and dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the panko mixture, covering both sides completely. Set the breaded cutlets aside on a plate.
4. Cook the Chicken: Heat the oil in a large frying pan over a medium-high heat. Once shimmering, carefully place two chicken cutlets in the pan. Cook for 3-4 minutes per side, until golden brown, crisp, and cooked through. I find that pressing down lightly with a spatula ensures an even crust. Remove the chicken to a wire rack to rest while you cook the remaining two cutlets.
5. Make the Caesar Dressing: While the chicken is cooking, make the dressing. In a medium bowl, whisk together the mayonnaise, minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, and 30g of grated Parmesan. Season with black pepper. Taste and adjust if needed – it should be tangy and savoury.
6. Toast the Bread: You can toast your bread slices in a toaster, under the grill, or in a dry frying pan until golden. Once toasted, immediately rub the surface of one side of each slice with the cut side of the halved garlic clove. The warmth of the bread will release the garlic’s fragrant oils.
7. Assemble the Sandwich: In a large bowl, toss the chopped romaine lettuce with about two-thirds of the Caesar dressing until lightly coated. Slice the cooked chicken cutlets into strips.
8. Build Your masterpiece: Spread a little of the remaining dressing on the bottom slices of toasted bread. Top with a generous portion of the dressed lettuce, followed by a sliced crunchy chicken cutlet. Add a few extra shavings of Parmesan cheese, then place the top slice of bread on. Serve immediately.

Tips From My Kitchen

• Temperature Control is Key: For perfectly golden, non-greasy chicken, make sure your oil is at the right temperature (around 175°C). If it’s too cool, the chicken will absorb oil and become soggy. If it’s too hot, the panko crust will burn before the chicken is cooked through. A small cube of bread should turn golden in about 30 seconds.
• The Secret to Extra Crunch: I learned that toasting the panko breadcrumbs in a dry pan for 3-4 minutes over a medium heat before using them for breading gives the chicken an even deeper golden colour and a superior crunch. It’s an extra step, but well worth it. You can find more details on techniques like this at Serious Eats.
• Make-Ahead Suggestions: The Caesar dressing can be made up to 3 days in advance and stored in an airtight container in the fridge; its flavours will actually meld and deepen over time. You can also bread the chicken a few hours ahead and keep it covered in the fridge until you’re ready to cook.
• Storing Leftovers: It’s best to store the components separately to prevent the sandwich from becoming soggy. The cooked chicken can be kept in an airtight container in the fridge for up to 2 days. To reheat, place it in an oven or air fryer at 180°C for 5-7 minutes until hot and crisp again.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to get creative. This recipe is a wonderful base for a few tasty tweaks.

• Spicy Chicken Caesar Sandwich: Add 1/2 teaspoon of cayenne pepper or chilli flakes to the panko breadcrumb mixture for a gentle, warming heat that complements the creamy dressing.
• Vegetarian Halloumi Caesar Sandwich: Swap the chicken for thick slices of halloumi cheese. Pat the slices dry, coat them in just the flour and panko mixture (no egg needed), and pan-fry until golden and crisp on both sides.
• Use a Different Protein: This sandwich is also fantastic with grilled prawns, flaked salmon, or even leftover roast chicken for a quicker assembly. If you like bold flavours, my Bang Bang Chicken Thighs recipe could also be adapted for a completely different but equally delicious sandwich.

What to Serve With Your Caesar Sandwich Recipe

This is a very complete meal on its own, but a few simple sides can round it out beautifully.

• Classic Crisps: A handful of simple, sea-salted potato crisps provides a satisfying crunch and salty counterpoint.
• Sweet Potato Fries: The sweetness of the fries works wonderfully with the savoury, tangy notes of the Caesar dressing.
• A Crisp Drink: A cold, crisp lager or a chilled glass of Sauvignon Blanc cuts through the richness of the dressing and fried chicken perfectly. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Caesar Sandwich Recipe

A classic Caesar salad transformed into a hearty sandwich, featuring crispy Parmesan-crusted chicken, tangy homemade dressing, and garlic-rubbed toasted bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 980

Ingredients Method Notes

Ingredients

  

For the Crunchy Chicken

• 2 large chicken breasts about 500g total, sliced in half horizontally to make 4 thin cutlets
• 75 g plain flour
• 2 large eggs beaten
• 100 g panko breadcrumbs
• 50 g Parmesan cheese finely grated
• 1 tsp garlic powder
• Salt and freshly ground black pepper
• 60 ml vegetable or sunflower oil for frying

For the Caesar Dressing

• 150 g good quality mayonnaise
• 2 cloves garlic minced
• 2 tsp anchovy paste or 2 anchovy fillets, mashed
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 30 g Parmesan cheese finely grated
• A pinch of black pepper

For Assembly

• 8 slices of sourdough or ciabatta bread
• 1 head of romaine lettuce washed and roughly chopped
• 1 clove garlic peeled and halved
• Extra Parmesan shavings to serve

Method

 

1. Prepare the Chicken: Place the chicken cutlets between two pieces of baking parchment and use a rolling pin or meat mallet to pound them to an even thickness of about 1.5 cm. This ensures they cook quickly and evenly. Season both sides generously with salt and pepper.
2. Set Up Breading Station: You'll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 50g of grated Parmesan, garlic powder, and a good pinch of salt and pepper. Mix well.
3. Bread the Chicken: Take one chicken cutlet at a time and dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko mixture, covering both sides completely. Set the breaded cutlets aside on a plate.
4. Cook the Chicken: Heat the oil in a large frying pan over a medium-high heat. Once shimmering, carefully place two chicken cutlets in the pan. Cook for 3-4 minutes per side, until golden brown, crisp, and cooked through. I find that pressing down lightly with a spatula ensures an even crust. Remove the chicken to a wire rack to rest while you cook the remaining two cutlets.
5. Make the Caesar Dressing: While the chicken is cooking, make the dressing. In a medium bowl, whisk together the mayonnaise, minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, and 30g of grated Parmesan. Season with black pepper. Taste and adjust if needed – it should be tangy and savoury.
6. Toast the Bread: You can toast your bread slices in a toaster, under the grill, or in a dry frying pan until golden. Once toasted, immediately rub the surface of one side of each slice with the cut side of the halved garlic clove. The warmth of the bread will release the garlic's fragrant oils.
7. Assemble the Sandwich: In a large bowl, toss the chopped romaine lettuce with about two-thirds of the Caesar dressing until lightly coated. Slice the cooked chicken cutlets into strips.
8. Build Your masterpiece: Spread a little of the remaining dressing on the bottom slices of toasted bread. Top with a generous portion of the dressed lettuce, followed by a sliced crunchy chicken cutlet. Add a few extra shavings of Parmesan cheese, then place the top slice of bread on. Serve immediately.

Notes

Serve immediately for the best crunchy texture. The Caesar dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

I really hope you give this Caesar Sandwich Recipe a go. It takes all the elements we adore about the classic salad and turns them into a handheld meal that’s satisfying, full of texture, and packed with flavour. It’s a true testament to how a few quality ingredients, prepared with a little care, can create something truly memorable. If you try it, please let me know what you think in the comments below – I love hearing about your kitchen adventures! From my kitchen to yours, happy cooking. – Sara