Grilled Caesar Chicken Sandwich (Printable Page)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
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)

# Step-by-Step Guide:

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 pepper on both sides.
04 - Grill chicken for 4 to 5 minutes per side until cooked through and juices run clear with internal temperature reaching 165°F. Remove from grill and rest for 5 minutes.
05 - While chicken rests, 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 the bottom half of each toasted bun. Layer with romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired.
07 - Drizzle additional Caesar dressing over the top layer. Place the top bun half on each sandwich and serve immediately.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you put in way more effort.
  • The toasted brioche buns soak up just enough dressing without getting soggy.
  • You can prep the chicken ahead and assemble sandwiches in minutes when hunger strikes.
  • It's fancy enough for guests but easy enough for a weeknight dinner.
02 -
  • Resting the chicken for 5 minutes after grilling is non-negotiable, cutting into it too soon releases all the juices onto the cutting board instead of staying in the meat.
  • Toasting the buns makes a huge difference in texture, they hold up to the dressing without turning into mush.
  • If your chicken breasts are thick, slice them thinner or they'll dry out on the outside before cooking through.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked, dry chicken more often than not.
  • Don't skimp on the Parmesan, freshly grated melts slightly on the warm chicken and makes everything taste more cohesive.
  • If making these for a crowd, grill all the chicken at once and keep it warm in a low oven while you toast the buns in batches.
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