Grilled Caesar Chicken Sandwich (Printer Friendly)

Grilled chicken breast with romaine lettuce, Caesar dressing, and Parmesan on toasted brioche buns. Quick and satisfying.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper

→ Sandwich Assembly

06 - 4 brioche or burger buns
07 - 2 cups romaine lettuce, chopped
08 - 1/2 cup Caesar dressing
09 - 1/4 cup grated Parmesan cheese
10 - 1 small tomato, sliced (optional)

# How to Make It:

01 - Heat grill or grill pan to medium-high temperature.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets of even thickness.
03 - Rub chicken cutlets with olive oil, garlic powder, salt, and black pepper on both sides.
04 - Grill chicken for 4 to 5 minutes per side until cooked through and juices run clear, reaching an internal temperature of 165°F. Transfer to plate and rest for 5 minutes.
05 - Place buns cut side down on grill and toast for 1 to 2 minutes until golden brown.
06 - Spread 1 to 2 tablespoons Caesar dressing on bottom half of each bun. Layer with romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired.
07 - Drizzle additional Caesar dressing over fillings, top with remaining bun half, and serve immediately.

# Expert Tips:

01 -
  • It tastes like a restaurant sandwich but comes together in the time it takes to decide on takeout.
  • The contrast between warm grilled chicken and cold crisp lettuce is more satisfying than it has any right to be.
  • You can make it feel different every time by switching up the buns or adding bacon without changing the core simplicity.
02 -
  • Slicing the chicken breasts horizontally is the move that changed everything for me, they cook in half the time and don't end up dry on the edges and raw in the middle.
  • Toasting the buns is not optional if you want the sandwich to hold together, a soft bun turns into a soggy mess within minutes.
  • Resting the chicken after grilling keeps it juicy, cutting into it right away lets all the moisture escape and you're left with sad, dry meat.
03 -
  • Use a meat thermometer to check the chicken, guessing doneness by look alone is how you end up with rubbery or undercooked meat.
  • If your grill is too hot and the outside is browning too fast, move the chicken to a cooler part or lower the heat so the inside has time to cook through.
  • A little extra Parmesan on top right before serving adds a hit of salty richness that makes people think you did more than you actually did.
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