Grilled Caesar Chicken Sandwich (Printer view)

Grilled chicken breast layered with romaine lettuce, Caesar dressing, and Parmesan on toasted brioche buns.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper

→ Sandwich Assembly

06 - 4 brioche or burger buns
07 - 2 cups chopped romaine lettuce
08 - 1/2 cup Caesar dressing
09 - 1/4 cup grated Parmesan cheese
10 - 1 small tomato, sliced (optional)

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets of uniform thickness.
03 - Rub chicken cutlets evenly with olive oil, garlic powder, salt, and black pepper.
04 - Grill chicken for 4 to 5 minutes per side until cooked through with clear juices and internal temperature reaching 165°F. Rest for 5 minutes before handling.
05 - While chicken rests, place bun halves cut side down on grill for 1 to 2 minutes until lightly golden.
06 - Spread 1 to 2 tablespoons Caesar dressing on the cut side of each bottom bun.
07 - Arrange romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired on each bottom bun.
08 - Drizzle with additional Caesar dressing, place top bun half on each sandwich, and serve immediately.

# Expert Suggestions:

01 -
  • It delivers that restaurant-quality crunch and creaminess without the wait or the bill.
  • The chicken stays tender because you're grilling thin cutlets, not thick slabs that dry out.
  • Every component can be prepped ahead, making weeknight assembly feel like a small victory.
  • It's just messy enough to feel indulgent but easy enough to pull off on autopilot.
02 -
  • Resting the chicken after grilling is non-negotiable, or you'll lose all that moisture the moment you slice into it.
  • Toasting the buns might seem like an extra step, but it's the only thing standing between you and a soggy sandwich bottom.
  • If your chicken breasts are uneven in thickness, pound them gently before slicing to ensure they cook at the same rate.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it's the only way to guarantee juicy chicken every time.
  • If your grill pan isn't non-stick, give it a light brush of oil before adding the chicken to prevent sticking and tearing.
  • Let the buns cool for just a minute after toasting so the dressing doesn't slide right off when you spread it.
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