This Baked Chicken Caesar Sandwich is what happens when a classic Caesar salad decides it deserves carbs, crunch, and a little bedazzle. Crispy baked chicken cutlets, crunchy romaine tossed in a punchy homemade Caesar dressing, all piled into a hoagie roll that somehow manages to hold everything together. This is not a polite sandwich. This is a lean-over-the-counter, napkins-required situation.
It’s indulgent but.....baked instead of fried (so we can all feel slightly smug about it haha), and honestly just one of those sandwiches you crave again the next day. I’ve made this for quick dinners, casual guests, and once at midnight when “just a salad” was clearly not going to cut it.
If you are craving more delicious sandwiches, you'll enjoy biting into my Crispy Cod Sandwich, My Delicious Caprese Tuna Melt Sandwich, this Grilled Chipotle Sandwich or Viral Chicken Sandwiches on Caramelized Onion Focaccia Bread!
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Why You’ll Love This Recipe
That dressing: Garlicky, tangy, creamy, the kind you’ll “accidentally” taste five times.
Crispy without frying: All the crunch, none of the splatter burns.
Classic flavors, better format: Caesar salad is good. Caesar salad in a sandwich is better.
Make-ahead friendly: Bake the chicken earlier, assemble when ready.
Weeknight doable: Nothing fancy, just smart steps.
Baked Chicken Caesar Sandwich Video
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Ingredient Notes & Tips
Chicken cutlets: Thin cutlets cook quickly and stay juicy while getting properly crisp.
Flour: The first layer that helps everything else stick where it should.
Eggs: The glue — boring job, extremely important.
Panko breadcrumbs: Light, crunchy, and far superior to regular breadcrumbs for baking.
Garlic powder + paprika: Season the chicken and the breading so every bite actually tastes like something.
Romaine lettuce: Crisp, sturdy, and built to handle dressing without wilting into sadness.
Hoagie rolls: Soft enough to bite through, strong enough to hold the chaos.
Anchovy paste: Sounds scary, tastes like classic Caesar magic. No fishiness, promise!
Lemon juice: Brightens everything and keeps the dressing from feeling heavy.
Dijon + Worcestershire: The backbone of that unmistakable Caesar tang.
Light mayo: Creamy without turning the sandwich into a nap hazard.
💡 Pro Tip: Make extra dressing. You're welcome 🙂
Baked Chicken Caesar Sandwich Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Slice and pound chicken thin so it cooks evenly.
Step 2: Season chicken, flour and breadcrumbs.
Step 3: Flour → egg → panko. No skipping steps 🙂
Step 4: Spray generously with oil so it browns.
Step 5: Mix all dressing ingredients and add chopped romaine.
Step 6: Add dressing on the roll, chicken, then salad.
Substitutions & Variations
Wrap it: Stuff everything into a wrap if you’re feeling less sandwich-committed.
Air fryer option: Cook the breaded chicken at 375°F for 10–12 minutes, flipping once.
No anchovies: Skip it - still good, just less classic Caesar depth.
Extra cheesy: Add shaved parmesan to the salad or melt provolone on the chicken.
Spicy: Add chili flakes or Calabrian chili to the dressing.
FAQ
Yes, bake it earlier and reheat in the oven to keep it crisp.
You can but the homemade one is sooooo much better.
Yes, but the nutrition facts and cook time will change.
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⭐️ Recipe
Baked Chicken Caesar Sandwich
Ingredients
- 6 sandwich rolls
- 6 chicken cutlets
- 8 cups Romaine lettuce chopped
Chicken Breading
- olive oil spray extra virgin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ cup all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- 4 eggs
Caesar Dressing
- 1 large garlic clove minced
- ¼ cup olive oil
- 1 teaspoon anchovy paste
- 2 tablespoon fresh lemon juice
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup light mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
Prep the Chicken
- Slice chicken cutlets in half horizontally and pound until thin. About ½ inch.6 chicken cutlets
Season
- Season chicken with salt, pepper, garlic powder, and paprika.½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika
- Season the flour with garlic powder and paprika.½ teaspoon garlic powder, ¾ cup all-purpose flour, ¼ teaspoon paprika
- Season the panko with Italian seasoning.2 cups panko breadcrumbs, 1 teaspoon Italian seasoning
Bread the Chicken
- Dredge chicken in flour, dip in beaten eggs, then coat fully in panko.4 eggs
Bake
- Place chicken on a parchment-lined baking sheet or baking rack. Spray generously with olive oil.
- Bake at 400°F for 16 minutes, or until internal temperature reaches 165°F.
Make the Dressing
- Mix all dressing ingredients until smooth. Taste and adjust seasoning.1 large garlic clove, ¼ cup olive oil, 1 teaspoon anchovy paste, 2 tablespoon fresh lemon juice, 2 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 cup light mayonnaise, ¼ teaspoon freshly ground black pepper, ¼ teaspoon salt
Assemble
- Toss romaine lightly with Caesar dressing.8 cups Romaine lettuce
- Spread a little dressing on each roll, add crispy chicken, then top with the salad.6 sandwich rolls
Video
Notes
Storage & Reheating
- Chicken: Store separately up to 3 days.
- Reheat: Oven or air fryer for best texture.
- Assembled sandwiches: Best eaten immediately — trust me 🙂
HJ says
I love that this is baked! They came out so crispy! loved it!