Description

Crispy Crispy Chicken Caesar Sandwiches with Garlic Butter Bread feature perfectly seasoned, golden-fried chicken cutlets, fresh Caesar salad tossed in a creamy homemade dressing, and finely grated Parmesan cheese all layered on soft hoagie bread toasted with savory garlic butter. This hearty sandwich packs incredible flavor and texture, making it an ideal lunch or dinner option ready in just 30 minutes.

Ingredients

Scale

For the Chicken Cutlets:

2 chicken breasts
1 egg, whisked with a splash of milk
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup breadcrumbs
½ cup Panko breadcrumbs
Vegetable oil for frying

For the Garlic Butter:

4 tablespoons salted butter, slightly melted
2 tablespoons mayonnaise
2–3 cloves garlic, minced
2–3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan cheese

For the Caesar Dressing:

½ cup mayonnaise
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 clove garlic, grated
Salt and pepper, to taste

To Assemble:

4 hoagie rolls or baguette
3–4 cups romaine lettuce, chopped or shredded

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Instructions

Prepare the Chicken Cutlets: Slice each chicken breast horizontally into 2-3 thin cutlets to create 4-6 pieces in total. In a small bowl, whisk the egg with a splash of milk and season with garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first into the egg mixture, then dredge in the breadcrumb mixture ensuring an even coating. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded cutlets until golden brown and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Make the Garlic Butter Bread: In a small bowl, mix together the slightly melted salted butter, mayonnaise, minced garlic, chopped parsley, and finely grated Parmesan. Split each hoagie or baguette in half lengthwise and generously spread the garlic butter mixture on the inside surfaces. Place the bread halves under a preheated broiler or in a 450ºF oven for about 3-4 minutes until the bread is toasted and the garlic butter mixture is melted and fragrant. Keep an eye on the bread to avoid burning.
Prepare the Caesar Dressing and Salad: Whisk together mayonnaise, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth. In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing to coat evenly.
Assemble the Sandwiches: On the toasted garlic butter bread, layer the crispy chicken cutlets, followed by the dressed romaine lettuce salad. Add an extra sprinkle of grated Parmesan cheese over the top. Close the sandwich and serve immediately while still warm and crispy.

Notes

For best results, use fresh chicken breasts and slice them thinly for even cooking and crispiness.
If you prefer a lighter sandwich, bake the chicken cutlets instead of frying by placing them on a baking sheet at 425ºF for 15-20 minutes.
Adjust the amount of garlic in the butter and dressing according to your taste preferences.
You can substitute sour cream with Greek yogurt in the Caesar dressing for a tangier flavor and lower fat content.
Leftover garlic butter bread can be toasted again or enjoyed as garlic bread alongside other dishes.
Make sure to keep an eye on the bread while broiling to prevent burning.
Anchovy paste gives the Caesar dressing its characteristic umami; omit only if you require a vegetarian version.