Save Pin The smell of garlic and char hitting the grill on a weeknight used to mean someone else was cooking, until I realized this sandwich takes less time than waiting for delivery. I started making it on Tuesdays when the farmers market lettuce was still crisp and I had leftover Parmesan begging to be grated. The first batch came out lopsided because I forgot to slice the chicken thin, but even those thick, uneven pieces tasted better than anything I could order. Now it's the meal I turn to when I want something filling without the fuss. It never gets old.
I made these for a small birthday dinner last spring, doubling the batch and setting up a tiny assembly station on the counter. My friend who claims she doesn't like Caesar anything ate two and asked for the recipe before dessert even came out. The Parmesan melted just slightly onto the warm chicken, and the lettuce stayed cold enough to contrast with everything else. Watching people build their own sandwiches with extra dressing or skip the tomato made me realize how flexible this really is. It's become my go-to when I want to feed people something better than takeout but don't want to disappear into the kitchen for an hour.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thinner cutlets is the move that changed everything for me, they cook faster and fit the bun without that awkward overhang.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling, don't skip this or you'll end up with dry, patchy grill marks.
- Garlic powder: It distributes more evenly than fresh garlic on a quick grill and won't burn the way minced cloves do over high heat.
- Salt and black pepper: Simple, but they bring out the char and balance the creamy dressing, I learned to season more generously than I think I should.
- Brioche or burger buns: Brioche adds a slight sweetness that plays well with the savory Caesar, but any sturdy bun that can handle toasting works.
- Romaine lettuce: The crunch is non-negotiable, iceberg wilts too fast and softer greens get lost under the dressing.
- Caesar dressing: Store-bought is fine if it's a brand you actually like, homemade is worth it if you have five extra minutes and an anchovy tin.
- Grated Parmesan cheese: Freshly grated melts into the warm chicken in a way pre-shredded never will, it's worth the thirty seconds with a microplane.
- Tomato (optional): I add it when tomatoes are in season and skip it the rest of the year, no need to force a mealy winter slice into this.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium-high heat, hot enough that a drop of water sizzles on contact. This ensures you get those dark, flavorful grill marks without drying out the chicken.
- Prep the chicken:
- Slice each breast horizontally so you have four thinner cutlets, then rub them all over with olive oil, garlic powder, salt, and pepper. Thinner pieces cook evenly and fast, and the oil helps everything stick and sear.
- Grill the chicken:
- Lay the cutlets on the hot grill and let them cook undisturbed for four to five minutes per side, flipping only once. You'll know they're done when the juices run clear and the internal temperature hits 74°C, then let them rest for five minutes so they stay juicy.
- Toast the buns:
- While the chicken rests, place the buns cut side down on the grill for one to two minutes until they're golden and slightly crisp. This step keeps them from getting soggy under all that dressing.
- Build the sandwiches:
- Spread one to two tablespoons of Caesar dressing on the bottom half of each bun, then layer with romaine, a chicken cutlet, a generous sprinkle of Parmesan, and tomato slices if you're using them. Drizzle a little extra dressing on top, close with the top bun, and serve right away while everything's still warm.
Save Pin One Saturday morning I made these for brunch instead of dinner, swapping in a fried egg on top and serving them with iced coffee on the side. My partner looked at me like I'd invented something revolutionary, even though it was just the same sandwich at a different time of day. That's when I realized how versatile this recipe really is, it doesn't care when you eat it or how you tweak it. It just works, and it makes people happy in that uncomplicated, satisfied way that good food should.
Make It Your Own
Marinating the chicken in Caesar dressing for thirty minutes before grilling adds an extra layer of flavor that's worth it when you have the time. I've also swapped brioche for whole-wheat buns when I wanted something a little less sweet, and added crispy bacon when I felt like leaning into the indulgence. Gluten-free buns work just as well if you toast them carefully, and a handful of arugula mixed with the romaine adds a peppery bite that some people love. The bones of this recipe are sturdy enough to handle whatever mood you're in.
What to Serve Alongside
I usually pair these with something light and crunchy, like a simple green salad or a handful of kettle chips. A chilled Sauvignon Blanc or a light lager balances the richness of the Caesar dressing without overwhelming the chicken. If I'm feeding a crowd, I'll set out pickles, olives, and a bowl of fresh fruit so people can graze while they eat. The sandwich is hearty enough that it doesn't need much else, but a little something on the side makes the meal feel complete.
Storage and Leftovers
These sandwiches are best eaten fresh, but if you have leftover grilled chicken, store it separately from the buns and toppings so nothing gets soggy. The chicken keeps in the fridge for up to three days and reheats well in a skillet over medium heat. I've also sliced leftover chicken and tossed it into a Caesar salad the next day, which feels like a bonus meal without any extra work.
- Store grilled chicken in an airtight container in the fridge for up to three days.
- Keep dressing, lettuce, and buns separate until you're ready to assemble another sandwich.
- Reheat chicken gently in a skillet to avoid drying it out, microwaving works in a pinch but won't keep the texture as nice.
Save Pin This sandwich has earned its spot in my regular rotation because it delivers every time without asking for much. Make it once and you'll understand why it's hard to go back to anything more complicated.
Questions & Answers
- → How do I ensure the grilled chicken stays juicy?
Slice chicken breasts horizontally to create thinner, more even cutlets that cook faster. Grill for 4-5 minutes per side until internal temperature reaches 74°C (165°F), then rest for 5 minutes before slicing or assembling. This allows juices to redistribute throughout the meat.
- → Can I prepare the chicken in advance?
Yes, you can grill the chicken up to 4 hours ahead and refrigerate it. Reheat gently on the grill or in a skillet before assembly. Alternatively, marinate the chicken in Caesar dressing for 30 minutes before grilling for enhanced flavor.
- → What are good substitutions for brioche buns?
Whole-wheat buns, gluten-free buns, or ciabatta rolls work well. For a lighter option, try multigrain or sourdough. Toast any substitute for 1-2 minutes to prevent sogginess from dressing and lettuce.
- → How can I add more flavor to this sandwich?
Marinate chicken in Caesar dressing before grilling, add crispy bacon for smokiness, include fresh tomato slices, or layer in roasted red peppers. Top with extra Parmesan or add a touch of lemon zest for brightness.
- → What beverages pair well with this sandwich?
A chilled Sauvignon Blanc complements the creamy Caesar elements, while a light lager provides a refreshing contrast. Alternatively, serve with iced tea, sparkling lemonade, or a crisp white wine.
- → Is this suitable for meal prep?
Grill and refrigerate the chicken separately for up to 4 days. Store lettuce in an airtight container and dressing in a sealed jar. Assemble sandwiches fresh when ready to eat to maintain texture and prevent sogginess.