Crispy Chicken Caesar Sandwich
This Crispy Chicken Caesar Sandwich recipe made with a buttery, garlic bread roll is the perfect combo of crispy, savory and creamy! So much flavor in each bite!
How to Make Chicken Caesar Sandwich
This recipe for chicken Caesar sandwich is jam packed with blend of rich, savory flavors in the best of ways! Crispy chicken breast fried to golden brown perfection is layered upon a garlic butter toasted sub roll top with a hearty layer of Caesar salad and Parmesan cheese. Each bite of this sandwich will leave you wanting more. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- All Purpose Flour
- Panko Bread Crumbs
- Regular Bread Crumbs
- Eggs
- Romaine Lettuce
- Caesar Dressing
- Parmesan Cheese
- Sub or Hoagie Rolls
- Butter
- Heads of Garlic
- Fresh Parsley
- Seasonings (salt, black pepper, paprika, garlic powder, onion powder, Italian seasoning)
Preparation
- Roast Garlic – Preheat oven to 400F. Cut off the top of the heads of garlic to expose the cloves and place in the center of a piece of aluminum foil. Drizzle some oil over the cloves and wrap in the aluminum foil. Place garlics on a baking sheet and roast for 30-40 minutes or until the garlic is softened. Set aside to cool to room temperature. Leave the oven on.
- Make Garlic Butter Toast – In a small mixing bowl, add the butter, fresh parsley, salt and pepper. Squeeze in the cooled roasted garlic and mix everything together to combine. Slice the rolls in half and spread a layer of the garlic butter over the tops. Transfer to a parchment lined baking sheet, grate over fresh parmesan cheese and toast in the oven until golden brown, about 8-10 minutes or longer as needed. Set aside.
- Prepare Chicken – In a small dish, add all of the seasonings and mix to combine. Prepare the chicken breasts by gently pounding each piece into even thickness. Transfer to a large plate or baking sheet and thoroughly coat with the seasoning mixture.
- Dredge Chicken – Set up the dredging station. For the flour coating, whisk together the flour, salt and pepper. For the egg batter, whisk together the eggs and water. For the bread coating, mix together the plain breadcrumbs, panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper. Dredge both sides of the chicken breast in the flour mixture then dip into the egg batter before coating in the breadcrumb mixture. Repeat with remaining chicken breast pieces.
- Fry Chicken – Heat oil to 350F in a skillet over medium heat and fry each breaded chicken breast until golden and fully cooked, about 3-4 minutes per side. Set aside on a wire rack placed over paper towel-lined baking sheet.
- Make Dressing and Salad – In a small mixing bowl, add all of the Caesar dressing ingredients and whisk together combine. Set aside. In a separate mixing bowl, add the chopped lettuce, spoon over some of the Caesar dressing and some grated Parmesan cheese. Mix to combine.
- Assemble Sandwich – Place the bottom half of the roll down on a clean surface, spread over some of the Caesar dressing and place a breaded chicken on top. Add a layer of the salad over the chicken and grate over Parmesan cheese to your liking. Spoon over some more dressing over the cheese and close the sandwich. Repeat with the remaining ingredients for a total of (4) sandwiches!
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Chicken Caesar Sandwich
This Crispy Chicken Caesar Sandwich recipe made with a buttery, garlic bread roll is the perfect combo of crispy, savory and creamy! So much flavor in each bite!
Servings: 4 Servings
Ingredients
Garlic Butter Rolls
- 2 heads of garlic
- olive oil, for drizzling
- 1/2 cup unsalted butter, room temperature
- 1/4 cup parmesan cheese, freshly grated, plus more
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
- black pepper, to taste
- 4 sub or hoagie rolls
Chicken Breasts
- 2 large chicken breasts, cut in half for a total of (4) pieces
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- vegetable oil, for frying
Flour Coating
- 1/2 cup all purpose flour
- salt, to taste
- black pepper, to taste
Egg Batter
- 2 large eggs
- 1/4 cup water
Breadcrumb Coating
- 1 cup panko breadcrumbs, unflavored
- 1/2 cup regular breadcrumbs, unflavored
- 1/4 cup parmesan cheese, freshly grated
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese, freshly grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon anchovy paste, optional
- 1 garlic clove, minced
- salt, to taste
- black pepper, to taste
Assembly
- 2 heads of romaine lettuce, chopped
- parmesan cheese, freshly grated
- 2 tablespoons melted butter, optional
- fresh parsley, finely chopped, optional
Instructions
Garlic Butter Rolls
- Preheat oven to 400F. Cut off the top of the heads of garlic to expose the cloves and place in the center of a piece of aluminum foil. Drizzle some olive oil over the cloves and wrap in the aluminum foil. Place on a baking sheet and roast for 30-40 minutes or until the garlic is softened. Set aside to cool to room temperature. Keep the oven on.
- In a small mixing bowl, add the butter, 1/4 cup Parmesan cheese, fresh parsley, salt and pepper. Squeeze in the cooled roasted garlic and mix everything together to combine.
- Slice the rolls in half and spread a layer of the garlic butter over the tops. Transfer to a parchment lined baking sheet, grate over fresh parmesan cheese and toast in the oven until golden brown, about 8-10 minutes or longer as needed. Set aside.
Chicken Breasts
- In a small dish, add all of the seasonings and mix to combine. Prepare the chicken breasts by gently pounding each piece into even thickness. Transfer to a large plate or baking sheet and thoroughly coat with the season mixture.
Dredging and Frying
- Set up the dredging station. For the flour coating, whisk together the flour, salt and pepper. For the egg batter, whisk together the eggs and water. For the bread coating, mix together the regular breadcrumbs, panko breadcrumbs, grated parmesan cheese, Italian seasoning, salt, and black pepper.
- Dredge both sides of the chicken breast in the flour mixture then dip into the egg batter before coating in the breadcrumb mixture. Repeat with remaining chicken breast pieces.
- Heat oil (about 2 cups or more as needed) in a skillet over medium heat to 350F, then fry each breaded chicken breast until golden and fully cooked, about 3-4 minutes per side. Set aside on a wire rack placed over paper towel-lined baking sheet.
Assembly
- In a small mixing bowl, add all of the Caesar dressing ingredients and whisk together combine. Set aside.
- In a separate mixing bowl, add the chopped lettuce, spoon over some of the Caesar dressing and some grated parmesan cheese to your liking. Mix to combine.
- Place the bottom half of the roll down on a clean surface, spread over some of the Caesar dressing and place a breaded chicken on top. Add a layer of the salad over the chicken and grate over parmesan cheese to your liking. Spoon over some more dressing over the cheese and close the sandwich. Repeat with the remaining ingredients for a total of (4) sandwiches!
- Optional step – brush some melted butter over the sandwiches before garnishing with finely chopped parsley and freshly grated parmesan cheese. Serve and enjoy!
