Grilled Caesar Chicken Sandwich (Printable Version)

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

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
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 Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets of even thickness.
03 - Rub chicken cutlets with olive oil, garlic powder, salt, and freshly ground black pepper on both sides.
04 - Grill chicken for 4 to 5 minutes per side until cooked through with internal temperature reaching 165°F. Remove and rest for 5 minutes.
05 - While chicken rests, place bun halves cut-side down on grill for 1 to 2 minutes until golden and lightly charred.
06 - Spread 1 to 2 tablespoons of Caesar dressing on the cut side of each bottom bun half.
07 - Layer romaine lettuce, grilled chicken cutlet, grated Parmesan cheese, and tomato slices if desired on each bottom bun.
08 - Drizzle additional Caesar dressing over assembled ingredients, crown with top bun half, and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like something you'd order at a bistro on a lazy Sunday.
  • The Caesar dressing does double duty as both marinade and sauce, cutting down on prep without sacrificing flavor.
  • You can grill the chicken outdoors or use a grill pan indoors, so it works year round no matter the weather.
  • It's endlessly customizable with bacon, tomatoes, or even a handful of arugula if you're feeling fancy.
02 -
  • Slicing the chicken breasts horizontally is the secret to getting them cooked through without drying them out, and it only takes an extra minute with a sharp knife.
  • Toasting the buns is non-negotiable if you want to avoid a soggy sandwich, and those golden edges add a buttery crunch that makes all the difference.
  • Letting the chicken rest for five minutes after grilling locks in the juices, so don't skip this step even when you're hungry and tempted to slice right away.
03 -
  • Pound the chicken cutlets to an even thickness if they're uneven after slicing, which ensures they cook at the same rate and stay juicy.
  • Brush the buns with a little melted butter before toasting for an extra layer of richness and a golden, crispy finish.
  • If your Caesar dressing is too thick, thin it out with a teaspoon of water or lemon juice so it spreads easily and coats the lettuce without clumping.
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