Chicken Caesar Sandwich (Printable)

Grilled chicken with Caesar dressing and romaine on toasted ciabatta

# What You’ll Need:

01 - 2 large chicken breasts, boneless and skinless

02 - 1 tbsp olive oil

03 - ½ tsp salt

04 - ¼ tsp black pepper

05 - ½ tsp garlic powder

06 - ⅓ cup mayonnaise

07 - 2 tbsp grated Parmesan cheese

08 - 1 tbsp lemon juice

09 - 1 tbsp Dijon mustard

10 - 1 tsp Worcestershire sauce

11 - 1 clove garlic, minced

12 - 4 ciabatta rolls or crusty sandwich buns, sliced

13 - 2 cups romaine lettuce, shredded

14 - ½ cup shaved Parmesan

15 - 1 cup cherry tomatoes, halved

16 - 4 tbsp butter, softened

01 - Preheat grill or grill pan to medium-high heat.

02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder.

03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.

04 - Mix mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic in a small bowl until smooth and well combined.

05 - Butter the cut sides of the rolls and toast on grill or pan until golden brown.

06 - Spread a generous layer of Caesar dressing on each roll. Top with shredded romaine, sliced chicken, shaved Parmesan, and cherry tomatoes.

07 - Close sandwiches, slice in half, and serve immediately.

01 -

Everything you love about a Caesar salad but with way less mess and no fork required
The homemade dressing comes together in two minutes and keeps in the fridge for a week

02 -

Slicing the chicken against the grain after resting makes every bite tender instead of chewy
Letting the grilled chicken rest for those 5 minutes prevents all the juices from running out onto your cutting board

03 -

Double the dressing and keep it in a jar in the refrigerator, it tastes even better after the flavors meld for a day
If the ciabatta rolls feel too thick, pull out some of the soft interior bread before grilling to prevent the sandwich from becoming bready and overwhelming