Grilled Caesar Chicken Sandwich (Printer-friendly)

Succulent grilled chicken with romaine lettuce, Caesar dressing, and Parmesan on toasted brioche buns.

# What You'll 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 - 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 evenly with olive oil, garlic powder, salt, and black pepper on both sides.
04 - Place seasoned chicken on preheated grill and cook for 4 to 5 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to plate and rest for 5 minutes.
05 - Place buns cut side down on grill for 1 to 2 minutes until golden brown.
06 - Spread 1 to 2 tablespoons Caesar dressing on bottom half of each toasted bun.
07 - Top dressing with romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired.
08 - Drizzle additional Caesar dressing over layers, top with remaining bun half, and serve immediately.

# Expert Tips:

01 -
  • It feels like a restaurant sandwich but takes less time than deciding what to order.
  • The combination of crispy lettuce, tangy dressing, and warm grilled chicken hits every texture you crave.
  • You can prep the chicken ahead and assemble these sandwiches in under five minutes when hunger strikes.
  • It's flexible enough to use what you have, swap the buns, skip the tomato, add bacon, and it still works.
02 -
  • Slicing the chicken breasts thin is the secret to getting them cooked perfectly without drying them out, thick breasts always seem to end up rubbery on the outside or raw in the middle.
  • Toasting the buns isn't optional if you want this sandwich to hold together, a soft untoasted bun will fall apart the second the dressing soaks in.
  • Let the chicken rest after grilling or all those juices will end up on your cutting board instead of in your sandwich.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it takes the stress out of grilling chicken and you'll never end up with a dry cutlet again.
  • If your grill is too hot and the outside is browning too fast, move the chicken to a cooler part of the grill or lower the heat and close the lid to finish cooking through.
  • A little extra Parmesan on top of the chicken while it's still hot will melt slightly and create a creamy, salty layer that makes every bite better.
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