Chicken Caesar Salad Sandwiches
I love a good Caesar salad. It’s a classic dish that you really can’t go wrong with. I’ve done tartines, lettuce wraps, I’ve grilled it, and even added steak and potatoes to it (my personal favorite). This time around, I’m bringing you these Chicken Caesar Salad Sandwiches. It’s like the classic salad but with an on-the-go twist. Portable Caesar salad if you will. The bread is crusty and garlicky, like a giant crouton and it’s filled with a homemade dressing-tossed romaine, lots of Parmesan and a crispy chicken cutlet. When I say this is a phenomenal sandwich, I am not lying. It’s incredible. Make it as soon as possible because I guarantee you won’t regret it.
The best thing about these Chicken Caesar Salad Sandwiches is that they can be eaten, warm, room temperature or cold. If you want to make these ahead of time, I wouldn’t dress it and assemble until ready to serve as the lettuce will wilt too much the longer it sits.
Chicken Caesar Salad Sandwiches
Equipment
- Mixing bowls
- Skillet
- Baking sheet
- Wire rack
Ingredients
Dressing:
- 2 small garlic cloves grated
- 3 anchovy fillets finely chopped
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon crushed black pepper
Sandwiches:
- 4 thin sliced chicken cutlets
- Kosher salt and coarse black pepper
- 1/3 cup all-purpose flour
- 2 large eggs whisked
- 1 1/2 cups Italian bread crumbs
- Olive oil
- 3 cups shredded Romaine lettuce
- 1/2 cup grated Parmesan
- 1 large baguette cut into 4 pieces
- 1 large garlic clove
Instructions
- To make the dressing, in a medium bowl, whisk together the garlic, anchovy, lemon, mustard, and Worcestershire sauce. Add the mayo, Parmesan, salt and pepper and stir until combined. Cover and refrigerate until ready to use.
- To make the sandwiches, season both sides of chicken cutlets with a bit of salt and pepper. Assemble your dredging station by placing flour (with a pinch of salt and pepper) in a shallow dish. Add the whisked eggs in a second shallow dish and the bread crumbs in a third dish.
- Dredge the chicken by first dipping into the flour (shaking off excess), then into the egg and finally, into the bread crumbs. Make sure to firmly press both sides into the bread crumbs so they stick. Place on a plate and set aside.
- Add about 1/2-inch of olive oil to a pan and place over moderate heat. Once hot, carefully place 2 chicken cutlets into the pan. Cook until golden brown on both sides and the chicken is fully cooked, about 5 to 8 minutes depending on the thickness of your cutlets. Transfer to a plate and continue frying the rest of the chicken.
- Split open each piece of baguette and arrange on a baking sheet. Drizzle with olive oil and place under the broiler until golden brown. Then rub a garlic clove onto each piece of bread.
- In a medium bowl, toss together the romaine lettuce, enough dressing as you’d like and Parmesan until well combined.
- To assemble, spread some Caesar dressing onto the bread. Add some Parmesan cheese, top with a chicken cutlet, salad and more cheese. Sandwich together with the top part of the bread, slice and serve. Enjoy!
