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Homemade Chicken Caesar Sandwiches photo

Chicken Caesar Sandwiches

Grilled chicken, crisp romaine and tangy Caesar-style dressing are layered on a charred baguette for a hearty sandwich.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Grill or Grill Pan
  • Cutting Board
  • Small Bowl
  • Whisk or fork
  • Large Bowl
  • Knife

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 2 1/2 tablespoons extra virgin olive oil divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano
  • Kosher salt to taste
  • ground black pepper to taste
  • 1 clove garlic
  • 1 baguette halved crosswise and split open, hinge intact
  • 1 lemon halved
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 1/4 cup Parmesan cheese grated (for dressing)
  • 4 oz romaine hearts chopped
  • 2 ribs celery finely chopped
  • 1/4 cup Parmesan cheese grated (for salad)
  • 2 Roma tomatoes sliced
  • 1/4 cup Parmesan cheese shaved (for topping)

Instructions
 

  • Preheat a grill to medium heat or heat a grill pan on the stovetop.
  • Rub the chicken breasts with 1/2 tablespoon of the olive oil. Season both sides with 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and 1 teaspoon dried oregano.
  • Grill the chicken until an instant-read thermometer inserted into the thickest part reads 165°F, about 8–10 minutes per side. Transfer to a cutting board and let rest 10 minutes, then slice.
  • Brush or drizzle the cut sides of the baguette with remaining olive oil. Grill the baguette cut-side down and the lemon halves cut-side down until charred, about 2–3 minutes. Transfer the baguette to a board and rub the interior with the garlic clove.
  • Squeeze about 2 tablespoons juice from the grilled lemon into a small bowl. Whisk in the mayonnaise, Dijon mustard, and anchovy paste. Gradually whisk in the remaining 2 tablespoons olive oil until combined, then stir in 1/4 cup grated Parmesan.
  • In a large bowl, toss the chopped romaine and finely chopped celery with 1/4 cup of the dressing and 1/4 cup grated Parmesan until evenly coated.
  • Spread remaining dressing onto the grilled baguette, then layer with sliced grilled chicken, the romaine-celery salad, and sliced tomatoes. Sprinkle with shaved Parmesan, cut each sandwich in half to create four sandwiches, and serve.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Grilling the lemon adds bright, smoky flavor.
  • Rubbed garlic on the baguette adds subtle garlic aroma.
  • Anchovy paste provides authentic Caesar flavor.