Chicken Caesar Salad Sandwiches

I love a good Caesar salad. It’s a classic dish that you really can’t go wrong with. I’ve done tartines, lettuce wraps, I’ve grilled it, and even added steak and potatoes to it (my personal favorite). This time around, I’m bringing you these Caesar Salad Sandwiches. It’s like the classic salad but with an on-the-go twist. Portable Caesar salad if you will. The bread is crusty and garlicky, like a giant crouton and it’s filled with a homemade dressing-tossed romaine, lots of Parmesan and a crispy chicken cutlet. When I say this is a phenomenal sandwich, I am not lying. It’s incredible. Make it as soon as possible because I guarantee you won’t regret it.

To make the dressing, in a medium bowl, whisk together the garlic, anchovy, lemon, mustard, and Worcestershire sauce. Add the mayo, Parmesan, salt and pepper and stir until combined. Cover and refrigerate until ready to use.

**Tip: The dressing can be made ahead of time and kept in the fridge for up to 1 week!**

Season both sides of chicken cutlets with a bit of salt and pepper. Assemble your dredging station by placing flour (with a pinch of salt and pepper) in a shallow dish. Add the whisked eggs in a second shallow dish and the bread crumbs in a third dish.

Dredge the chicken by first dipping into the flour (shaking off excess), then into the egg and finally, into the bread crumbs. Make sure to firmly press both sides into the bread crumbs so they stick. Place on a plate and set aside.

Add about 1/2-inch of olive oil to a pan and place over moderate heat. Once hot, carefully place 2 chicken cutlets into the pan. Cook until golden brown on both sides and the chicken is fully cooked, about 5 to 8 minutes depending on the thickness of your cutlets. Transfer to a plate and continue frying the rest of the chicken.

Split open each piece of baguette and arrange on a baking sheet. Drizzle with olive oil and place under the broiler until golden brown. Then rub a garlic clove onto each piece of bread. Spread some Caesar dressing onto the bread and add some Parmesan cheese.

**Note: Rubbing the raw garlic on the warm crusty toasted bread infuses that bread with tons of garlic flavor and gives it that “crouton” taste.**

In a medium bowl, toss together the romaine lettuce, enough dressing as you’d like and Parmesan until well combined. Top with a chicken cutlet, salad and more cheese. Sandwich together with the top part of the bread, slice and serve.

If you want to add a bit more to the sandwich, you can also add a few slices of prosciutto or mortadella on top of the chicken before adding the salad. Some burrata would be delicious as well.

The best thing about this sandwich is that it can be eaten, warm, room temperature or cold. If you want to make these ahead of time, I wouldn’t dress it and assemble until ready to serve as the lettuce will wilt too much the longer it sits.

These are perfect for lunch, a picnic or dinner. It’s simple but out of this world. I can’t recommend them enough.

I hope you’ll give it a try because it’s a killer sandwich. Let me know what you think below and as always, I can’t thank you enough for reading and following along.