Baked Chicken Caesar Sandwich

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.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: caesar, fried chicken sandwich

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings:

Calories: 652kcal

Author: Lola Jay

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

US Customary - Metric

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

Nutrition facts are only estimates.

Storage & Reheating

Chicken: Store separately up to 3 days.
Reheat: Oven or air fryer for best texture.
Assembled sandwiches: Best eaten immediately — trust me :)

Nutrition

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