Description
This Chicken Caesar Sandwich offers a quick and easy lunch solution combining crispy fried chicken cutlets with a creamy Caesar-style dressing, fresh romaine lettuce, and savory Parmesan cheese, all nestled inside toasted ciabatta rolls. Optional additions like crispy beef bacon, ripe tomato, and red onion bring extra layers of flavor and texture to this satisfying sandwich.
Ingredients
Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon non-alcoholic Worcestershire sauce
- 2 tablespoon lemon juice
- ¼ cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- ¼ teaspoon black pepper
- Pinch sea salt
Chicken and Coating
- 5 chicken cutlets
- Sea salt, to taste
- Ground black pepper, to taste
- Oil, for frying
- ⅓ cup all-purpose flour
- ½ teaspoon salt
Sandwich Assembly
- 2 large ciabatta rolls (or favorite sturdy sandwich bread)
- 1 head crisp romaine lettuce, inner leaves preferred
- ¼ cup freshly shaved or grated Parmesan cheese
- Optional: 4-6 slices crispy cooked beef bacon, crumbled
- Optional: 2-4 slices ripe tomato
- Optional: Thinly sliced red onion
Instructions
- Make Caesar-style Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, non-alcoholic Worcestershire sauce, lemon juice, ¼ cup grated Parmesan, minced garlic, ¼ teaspoon black pepper, and a pinch of sea salt until smooth and well combined. Taste and adjust seasoning as needed.
- Prepare Chicken Cutlets: Season the chicken cutlets evenly with sea salt and ground black pepper. In a shallow dish, mix together the all-purpose flour and ½ teaspoon salt. Dredge each cutlet in the seasoned flour, ensuring a full and even coating on both sides.
- Cook Chicken: Heat oil in a large skillet over medium-high heat. Once hot, carefully fry the breaded chicken cutlets for 3-5 minutes on each side until they turn golden brown, reach an internal temperature of 165°F (74°C), and develop a crispy crust. Remove from skillet and place on a wire rack to drain excess oil and rest. Allow to cool slightly, then slice or dice the chicken.
- Prepare Sandwich Components: Wash and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces. Slice the ciabatta rolls lengthwise and optionally toast them lightly to enhance texture. Prepare an additional ¼ cup Parmesan shavings for layering. If using, cook the beef bacon until crispy and crumble it. Also slice ripe tomatoes and thinly slice red onions as desired.
- Assemble the Sandwich: Spread a generous amount of the Caesar-style dressing on both the top and bottom halves of the toasted ciabatta rolls. Layer the bottom half first with romaine lettuce, then add the cooked chicken slices. Drizzle more dressing over the chicken layers, followed by a sprinkle of additional Parmesan cheese and crumbled beef bacon if used. Add tomato slices and red onion on top as desired. Close the sandwich with the top half of the bread and serve immediately.
Notes
- Make sure not to overcrowd the skillet while frying to maintain even cooking and crispiness.
- Adjust the amount of garlic in the dressing to taste for a more or less pronounced garlic flavor.
- To make the sandwich lighter, use low-fat mayonnaise and Greek yogurt or omit the bacon and cheese.
- For added texture, consider adding crunchy croutons inside the sandwich.
- Leftover dressing can be stored in the refrigerator for up to 3 days in an airtight container.
