If you love a crispy chicken sandwich and a classic Caesar salad, then this Chicken Caesar Sandwich is literally the best of both worlds. Crispy, Parmesan-crusted chicken tenders are piled onto a toasted roll and topped with fresh romaine, creamy Caesar dressing, and some freshly grated Parmesan cheese.
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Recipe Highlights
- ⏱️ Cook Time: About 30 minutes
- 🍽️ Serves: 4–6 sandwiches
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result Legit the best crispy chicken salad sandwich mashup.
What I love about this sandwich is that it's simple, yet it still feels like something you’d get at a casual sit down restaurant.
The toasted bread, crispy chicken, fresh lettuce, and Caesar all wrapped up in a delicious sando. It’s really perfect for lunch or dinner. Something quick you can throw together without overthinking it.
And the best part is, you can customize it how you like. Keep it classic, add a slice of cheese, or even throw in some bacon if you’re feelin' it.
However you do, this is one of those sandwiches that hits every time.
Why We Love It
- It's simple but not boring: So easy to make, but feels like something you’d get at a restaurant
- You can make it your way: Add whatever toppings you like to add your personal taste to it.
- It's the perfect anytime meal: Works for lunch, dinner, or weekly meal prep
Ingredients
- Chicken Tenders: Chicken tenders cook quickly and stay juicy, so they're perfect for frying. If using chicken breasts, slice them into thin cutlets or strips before cooking.
- Parmesan Reggiano: Freshly grated Parm adds better flavor than the pre-shredded.
- Caesar Dressing: Use a Caesar dressing you enjoy since it's a key flavor in the sandwich. Store-bought works great.
- Sub Rolls: Soft hoagie rolls, sub rolls, or Italian sandwich rolls work best. Toasting the bread helps keep it from getting soggy once the dressing is added.
See the recipe card below for full ingredient and quantity information.
How to Make This Easy Chicken Caesar Sandwich
Step 1: Season the chicken tenders.
Step 2: Dredge and bread the chicken. Coat each piece in the flour mixture, dip in the egg wash, then coat with the Parmesan-panko mixture.
Step 3: Fry the chicken tenders until golden brown and crispy.
Step 4: Combine romaine, Parmesan, and Caesar dressing. Toss until evenly coated.
Step 5: To assemble, spread dressing on the toasted rolls, then layer with the tenders and romaine.
Pair It With
This chicken Caesar sandwich goes great with fries and chips. You could also pair it with this classic pasta salad or our tried and true Southern potato salad.
Recipe Tips
- Find a quality, sturdy bread roll. The kind that's crunchy on the outside and soft on the inside
- Use flour and cornstarch; it helps with the crunchiness of the chicken
- Buy a good quality Caesar dressing that's good enough to eat on an actual salad
Chicken Caesar Sandwich Recipe FAQs
For this chicken Caesar sandwich, go with tenders, a breast or thighs.
You want a sturdy bread like hoagie rolls, ciabatta, or if it's all you have on hand, toasted sandwich bread.
Toast the bread until it's golden brown and crispy, and don’t add the Caesar dressing until right before serving.
Yes, you can prep everything ahead of time! Just wait to assemble the sandwich until you're ready to eat it.
📖 Recipe
Chicken Caesar Sandwich Recipe
Ingredients
- 1 – 1 ½ pounds chicken tenders
- 3 teaspoons
Soul Dust divided; alternatively, use a mix of kosher salt, black pepper, and granulated garlic - ¾ cup all purpose flour
- ¼ cup cornstarch
- 2 ½ cups panko breadcrumbs
- 1 ½ cups freshly grated Parmigiano Reggiano cheese divided
- 2 large eggs
- 2 tablespoons water
- 1 romaine lettuce heart chopped
- ½ cup Caesar dressing plus more for serving
- 4 sub rolls toasted
- Neutral oil for frying
Instructions
- Season the chicken tenders with 1 ½ teaspoons Soul Dust. Alternatively, use a mix of kosher salt, black pepper, and granulated garlic for seasoning.
- In a shallow bowl, combine the flour and cornstarch. In a second shallow bowl, whisk together the eggs and water. In a third shallow bowl, combine the panko breadcrumbs, ½ cup Parmesan cheese, and the remaining 1½ teaspoons Soul Dust.
- Dredge each chicken tender in the flour mixture, shaking off any excess. Dip into the egg mixture, then coat thoroughly in the panko mixture. Place the breaded tenders on a parchment-lined baking sheet and let rest for 5–10 minutes.
- Add about 1 ½ inches of oil to a heavy-bottomed skillet and heat over medium heat until the oil reaches 350°F.
- Fry the chicken tenders for 3–4 minutes per side, or until golden brown, crispy, and cooked through. Transfer to a wire rack set over a baking sheet.
- In a medium bowl, combine the chopped romaine, ½ cup Parmesan cheese, and Caesar dressing. Toss until evenly coated.
- Spread Caesar dressing on the toasted sub rolls. Add 2–3 chicken tenders to each roll, then top with the Caesar salad. Sprinkle with the remaining Parmesan cheese and drizzle with additional dressing, if desired.
Notes
- For the crispiest chicken, maintain an oil temperature of about 350°F. If the oil is too cool, the breading will absorb excess oil and become greasy.
- Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and prevent proper browning.
- Assemble the sandwiches just before serving to keep the chicken crispy and the lettuce fresh and crunchy.
- Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer to restore crispiness.
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