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If you love a good chicken Caesar salad, just wait until you try it in sandwich form. Creamy Caesar dressing, crisp Romaine lettuce, juicy chicken cutlets, and sharp Parmesan cheese served on ciabatta garlic bread!
Whether you’re meal prepping for the week, making lunch, or feeding a hungry crowd, these sandwiches are a no-fail option everyone loves.
Why You’ll Love Chicken Caesar Sandwiches
- Quick and easy: It’s great for busy weeknights or workday lunches. There are multiple steps, but all of them are beginner-friendly and they go quickly. Read through the whole recipe before starting to get your bearings and the process will run smoothly.
- Packed with flavor and texture: We combine creamy, tangy dressing, crispy chicken, savory garlic bread, and fresh Romaine.
- Customizable: Use crispy breaded chicken, grilled chicken, leftover roast chicken, or rotisserie chicken. If you don’t have ciabatta go with sourdough, baguette, etc. And of course you can swap out Romaine for any kind of lettuce you like.
- Meal prep friendly: The components can be made ahead and assembled when ready.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Caesar Dressing Ingredients
- Egg yolk – Adds rich creaminess. Egg yolk is the most powerful emulsifier in this dressing. It contains lecithin, a natural compound that helps bind oil and water together, creating that creamy, stable texture that Caesar dressing is known for. For food safety reasons, the FDA recommends using pasteurized egg yolks if they’ll be eaten raw.
- Garlic – For pungent depth.
- Anchovies – Anchovy adds savory, umami complexity.
- Fresh lemon juice – Lemon juice is primarily added for acidity and brightness, but it can also contribute slightly to emulsification due to its water content and acidity. However, on its own, it isn’t strong enough to hold an emulsion; it needs support from something like egg yolk or mustard.
- Dijon mustard – While not always found in the original recipe, Dijon mustard is commonly added in modern versions. Also with egg yolk and lemon juice, Dijon also helps stabilize the mixture.
- Worcestershire sauce – For restaurant-quality dressing, don’t skip this pantry ingredient! It packs a punch of flavor and lends a ton of complexity.
- Salt and black pepper – To season the dressing.
- Extra-virgin olive oil – Use good quality oil here because you’ll be able to taste it. If you want to use this dressing as a dip, reduce the oil from 1/3 cup to 1/4 cup.
- Parmesan cheese – Freshly-grated Parmesan is important here. It lends rich, salty, nutty notes to the dressing.
Ciabatta Garlic Bread Ingredients
- Salted butter – To transform the classic salad into a sandwich, we use garlic bread instead of croutons. Salted butter add richness that beautifully complements savory garlic.
- Garlic – Garlic powder will work in a pinch, but the flavor of fresh garlic is much better for garlic bread.
- Minced fresh parsley – This is completely optional. If I have it on hand, I like to add a little fresh parsley to my garlic butter mixture for pops of green.
- Ciabatta buns – If you can get your hands on them, sourdough ciabatta buns are the way to go! Otherwise, use another hearty bread, such as regular ciabatta buns, sourdough bread, baguette, etc.
Chicken Cutlets Ingredients
- Chicken cutlets – A chicken cutlet is a thin slice of boneless, skinless chicken breast that’s typically breaded and pan-fried or baked. They’re juicy and flavorful, and they make this sandwich restaurant-quality. You can also used grilled chicken breasts, rotisserie chicken, or leftover roast chicken.
- Salt and black pepper – To season the chicken.
- All-purpose flour – We coat chicken cutlets in flour before dredging them first in egg and then in breadcrumbs. Flour helps the breading stick better by providing a dry coating on the outside of the chicken, which the egg adheres better to.
- 1 egg white plus 1 whole egg – I used 1 whole egg + 1 egg white because I had a leftover egg white in my fridge. And with the price of eggs being through the roof lately, I didn’t want to waste it. If you don’t have a lone egg white on hand, you can replace it with 3 tablespoons of liquid egg whites (or skip the egg white + whole egg and use a scant 1/2 cup of liquid egg whites). Another option is to use 2 whole eggs.
- Milk – You can use any kind of unflavored milk you like. If you don’t have milk on hand, water will work fine here.
- Italian seasoned breadcrumbs – I use seasoned Italian breadcrumbs with Pecorino Romano cheese, but any kind of breadcrumbs will work. If you’re using unseasoned breadcrumbs, you’ll need 3/4 cup; add the following seasonings: 3/4 teaspoon dried Italian herb seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. If you have it on hand, add 2 tablespoons finely-grated Pecorino Romano or Parmesan cheese to the breadcrumbs for next-level chicken cutlets!
- Olive oil – For pan-frying the cutlets.
Caesar Salad Ingredients
- Sliced romaine lettuce – Traditional Caesar salad uses Romaine lettuce, but you can use any kind of lettuce you like. Whatever you use, make sure to chop it into bite-sized pieces.
- Parmesan cheese – Freshly-grated makes all the difference here!
- Homemade Caesar dressing – If you have time, whip up a batch of this dressing and you won’t be disappointed! On the other hand, you can use store-bought Caesar salad dressing and these sandwiches will still be incredible.
Step-by-Step Instructions
1: Make the Caesar Salad Dressing
- Add the egg yolk, garlic cloves, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper to a food processor.
- Pulse until the mixture is creamy and well-combined, stopping to scrape down the sides as necessary. With the motor running, very slowly drizzle in the olive oil, starting with just a drop at a time until you’ve drizzled in at least 2 tablespoons of it, and then drizzle it in a thin stream.
- Once all the oil is added, add the parmesan.
- Pulse a couple times to incorporate it into the dressing. Transfer the dressing to a glass jar with a lid and chill until serving.
2: Make the Crispy Chicken Cutlets
- Use a meat mallet to pound the cutlets so they’re an even thickness. Season both sides of the chicken cutlets with salt and pepper, and then sprinkle both sides with the flour. Shake off the excess flour.
- Add the egg white, whole egg, and milk to a shallow bowl and use a fork to mix. Add the breadcrumbs to their own shallow bowl. Dredge each seasoned and floured chicken cutlet in the egg mixture (letting the excess drip off), and then the breadcrumbs.
- At this point, you can cook the breaded cutlets now or later. To cook them later, arrange them in a single layer on a parchment paper-lined plate, cover with plastic wrap, and refrigerate for up to 8 hours before cooking.
- Preheat a large skillet over high heat. Add the oil and once it’s rippling hot, carefully add the chicken cutlets. Brown them on the first side (about 4 to 5 minutes), and then flip and brown on the second side (about 3 to 5 minutes). (They’re done when they reach an internal temperature of 160F to 165F.) Transfer them to a paper towel-lined plate to absorb any excess oil.
3: Make the Ciabatta Garlic Bread
- Preheat the oven to 425F. Stir together the butter, garlic, and parsley in a small bowl and spread it evenly on the cut side of each ciabatta roll. Place the buns butter-side-up on a large baking tray.
- Bake until the bread is crispy along the outside, about 10 minutes.
4: Toss the Salad
Right before serving, toss together all ingredients for the Caesar salad in a medium-large bowl.
5: Assemble the Sandwiches
Assemble each sandwich with 1 chicken cutlet and 1/4 of the salad. Serve immediately.
Make It Quick & Easy!
If you want to try this sandwich but don’t have time to make the components, use:
- Store-bought Caesar salad dressing – Briannas Asiago Caesar Dressing is pretty good, or look for Marzetti Supreme Caesar Dressing with the refrigerated salad dressings at your local grocery store.
- Frozen chicken tenders – Realgood Foods Chicken Strips, Applegate Naturals Gluten Free Breaded Chicken Breast Tenders, or Just Bare Lightly Breaded Chicken Breast Strips are favorites at my house.
- Any kind of bread you like – Go for sourdough, ciabatta, baguette, or frozen garlic bread Texas toast.
Storage & Make Ahead Tips
When I’m making this for meal prep, I like to make the components of this sandwich ahead of time and assemble the sandwiches right before serving for the freshest flavor. Here’s how long each component lasts:
- Chicken: Make up to 4 days ahead and store covered in the fridge. You can eat leftover chicken cutlets cold, or to keep them crispy while reheating, pop the cutlets into a 350F air fryer for 4 to 6 minutes. Another option is to reheat them in a 375F oven for 10 to 12 minutes or until warmed through.
- Dressing: Store the dressing in a glass jar in the fridge for up to 2 days. To prevent the lettuce from wilting, wait to toss the chopped Romaine with the dressing until right before you want to eat it.
- Ciabatta garlic bread: You can store this wrapped in the fridge for up to 4 days. To reheat garlic bread, pop it in the microwave for 10-second intervals, or wrap it in foil and put it in a 350F oven for 10 to 15 minutes, or reheat it in a 350F air fryer for 2 to 3 minutes.
Variations
- Spicy chicken Caesar sandwich – Add a dash of your favorite hot sauce, cayenne pepper, or crushed red pepper flakes to the dressing.
- Avocado Caesar sandwich – Add mashed or sliced avocado for fiber and healthy fat.
- Chicken Caesar wrap – Use a large tortilla instead of bread for a handheld, portable version that’s a bit less messy.
- Vegetarian Caesar sandwich – Swap chicken for grilled tofu or crispy chickpeas.
Pro Tips for the Best Chicken Caesar Sandwich
- You don’t have to make the ciabatta buns into garlic bread here. However, I definitely recommend it if you have the time. Crunchy outside and chewy inside ciabatta garlic bread adds another layer of flavor to the sandwich. Additionally, it stands in for the croutons that are found in traditional Caesar salads.
- This is one recipe where you want to skip the pre-shredded or powdered Parmesan. Freshly grated Parmesan has a richer, nuttier flavor that really elevates the sandwich.
- Don’t overdress the lettuce. We want enough dressing to coat the Romaine, but not so much that it wilts quickly or makes the sandwich soggy. I like to serve this with a little cup of extra dressing on the side for dipping.
Frequently Asked Questions
What’s the best bread for a chicken Caesar salad sandwich?
Ciabatta, sourdough, hoagie rolls, and even baguettes all work beautifully. Look for a hearty bread that can hold up to the creamy Caesar filling without falling apart. If you don’t want to make it into garlic bread, even toasting the bread helps add structure and flavor.
Is this sandwich eaten hot or cold?
You can enjoy it either way! A cold chicken Caesar sandwich is refreshing and great for meal prep, while a warm version—with the bread and chicken hot—feels extra cozy and satisfying.
What cheese goes well in this sandwich?
Just like a classic Caesar salad, we add Parmesan to the salad portion of these sandwiches. If you want even more cheesy deliciousness, you could add an extra sprinkle of Parmesan, or switch it up and try provolone, mozzarella, or even Swiss.
What to Serve with Chicken Caesar Salad Sandwiches
This is a sandwich that really eats like a meal, so you might want to skip the sides or just go with a piece of fruit. But if you’re serving this for dinner, here are a few things that pair well with it:
- Tortellini pasta salad
- Baked sweet potato fries
- Creamy coleslaw salad with tart cherries, toasted walnuts, and blue cheese
- Soup, such as white bean soup or roasted red pepper smoked gouda soup
Let’s Connect
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Chicken Caesar Salad Sandwich Recipe
Yields: 4 sandwiches
Crispy chicken cutlets with Romaine lettuce and bold Caesar dressing on ciabatta garlic bread combine for the ultimate sandwich. It's easy to make and great for meal prep!
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Ingredients
Caesar Salad Dressing:
- 1 large egg yolk see Notes
- 2 large cloves garlic peeled
- 3 anchovies or more if desired (see Notes)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 1 ounce parmesan cheese freshly-grated (about 1/2 cup)
Ciabatta Garlic Bread:
- 6 tablespoons salted butter at room temperature
- 1 large clove garlic crushed
- 1/2 tablespoon minced fresh parsley
- 4 ciabatta buns each split in half
Crispy Chicken Cutlets:
- 4 chicken cutlets about 1 1/2 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 1 large egg
- 2 tablespoons milk
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
Caesar Salad:
- 5 cups sliced romaine lettuce
- 1 ounce parmesan cheese freshly-grated (about 1/2 cup)
- 1/4 cup homemade Caesar dressing
Instructions
Make the Caesar Salad Dressing:
- Add all ingredients except the oil and cheese to a food processor, and pulse until the mixture is creamy, stopping to scrape down the sides as necessary. With the motor running, very slowly drizzle in the olive oil, starting with just a drop at a time until you’ve drizzled in at least 2 tablespoons of it, and then drizzle it in a thin stream. Once all the oil is added, add the parmesan and pulse a couple times to incorporate it into the dressing. Chill.
Make the Ciabatta Garlic Bread:
- Preheat the oven to 425F. Stir together the butter, garlic, and parsley in a small bowl and spread it evenly on the cut side of each ciabatta roll. Place the buns butter-side-up on a large baking tray. Bake until the bread is crispy along the outside, about 10 minutes.
Make the Crispy Chicken Cutlets:
- Bread the cutlets. Add the egg white, whole egg, and milk to a shallow bowl and use a fork to mix. Add the breadcrumbs to their own shallow bowl. Use a meat mallet to pound the cutlets so they’re an even thickness. Season both sides of the chicken cutlets with salt and pepper, and then sprinkle both sides with the flour. Shake off the excess flour. Dredge each seasoned and floured chicken cutlet in the egg mixture (letting the excess drip off), and then the breadcrumbs.
- Cook the cutlets. Preheat a large skillet over high heat. Add the oil and once it’s rippling hot, carefully add the chicken cutlets. Brown them on the first side (about 4 to 5 minutes), and then flip and brown on the second side (about 3 to 5 minutes). (They’re done when they reach an internal temperature of 160F to 165F.) Transfer them to a paper towel-lined plate to absorb any excess oil.
Assemble the Sandwiches:
- Right before serving, toss together all ingredients for the Caesar salad in a medium-large bowl.
- Assemble each sandwich with 1 chicken cutlet and 1/4 of the salad. Serve immediately.
Notes
- Nutrition Information: The nutritional information for this recipe includes 1/4 cup of the dressing because that’s what we use to make the sandwiches. For nutritional information for the dressing per 2-tablespoon serving, please see my Caesar dressing recipe. For nutritional information for the chicken cutlets per 1-cutlet serving, please see my chicken cutlets recipe.
- Caesar Dressing: This makes about 3/4 cup of dressing. You’ll only need about 1/3 of it (1/4 cup) for the sandwiches, but you can serve more on the side for dipping, or store it in the fridge for up to 2 days.
- Chicken Cutlets Storage, Reheating, and Make Ahead: Once cooled, store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months. You can reheat cooked chicken cutlets in a 375F oven for 10 to 12 minutes or in a 350F air fryer for 2 to 3 minutes (or until warmed through). To make ahead, bread the cutlets, arrange them in a single layer on a plate or tray lined with parchment paper, cover the top with plastic wrap, and refrigerate for up to 8 hours before cooking.
Nutrition
Serving: 1sandwich | Calories: 835kcal | Carbohydrates: 48g | Protein: 51g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1526mg | Potassium: 892mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5911IU | Vitamin C: 6mg | Calcium: 184mg | Iron: 3mg
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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