Chicken Caesar Salad Sandwich
Dive into this mouthwatering Chicken Caesar Salad Sandwich, where a perfectly crispy chicken cutlet meets the creamy goodness of homemade Caesar dressing. Piled high with crunchy romaine, smoky bacon, and a generous shower of Parmesan, all nestled between slices of golden, garlic-toasted bread—this sandwich is a flavor explosion you won’t want to miss! Perfect for a quick lunch or a satisfying dinner, it’s a delicious twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 3 fillets anchovy
- 6-8 slices bacon
- to coat breadcrumbs
- if needed caesar dressing
- cajun seasoning (to taste)
- 2 whole chicken breast
- 2 yolks egg
- 1 loaf garlic bread
- 1 whole lemon
- parmesan (to taste)
- 1 head romaine lettuce
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- dijon mustard (to taste)
- garlic (to taste)
- enough to fill deep pot neutral frying oil
- 1 ½ cups (355 ml) olive oil
- salt & black pepper (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Prepare the Caesar dressing by blending garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, egg yolks, salt, and pepper. Gradually add olive oil while blending until emulsified.
- 2
Season chicken cutlets with Cajun seasoning, then coat in flour, dip in beaten eggs, and coat with breadcrumbs.
- 3
Heat neutral oil in a deep pot and fry the chicken cutlets until golden and cooked through.
- 4
Toast the garlic bread until golden brown.
- 5
Assemble the sandwich by layering the crispy chicken cutlet, cooked bacon, chopped romaine, and a heavy mound of Parmesan on the toasted garlic bread. Drizzle with extra Caesar dressing if desired.
💡 Pro Tips
- ✓Add olive oil to Caesar dressing at exactly 1 drop per second while blending to create a stable emulsion - too fast breaks the lecithin bonds in egg yolks.technique1 drop per second
- ✓Fry chicken cutlets at 325°F instead of higher temps because the breadcrumb coating burns before the internal temp reaches 165°F at temperatures above 350°F.technique325°F
- ✓Salt romaine lettuce 10 minutes before assembly to draw out excess moisture via osmosis, preventing soggy bread while maintaining crunch.timing10 minutes
- ✓Use pasteurized egg yolks for Caesar dressing to eliminate salmonella risk while maintaining the same emulsification properties as raw eggs.ingredient
- ✓Toast garlic bread cut-side down first for 2 minutes, then flip to create a moisture barrier that prevents Caesar dressing from soaking through.technique2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Caesar Salad Sandwich
Dive into this mouthwatering Chicken Caesar Salad Sandwich, where a perfectly crispy chicken cutlet meets the creamy goodness of homemade Caesar dressing. Piled high with crunchy romaine, smoky bacon, and a generous shower of Parmesan, all nestled between slices of golden, garlic-toasted bread—this sandwich is a flavor explosion you won’t want to miss! Perfect for a quick lunch or a satisfying dinner, it’s a delicious twist on a classic favorite!
📝 Ingredients
Shopping List
- 3 fillets anchovy
- 6-8 slices bacon
- to coat breadcrumbs
- if needed caesar dressing
- cajun seasoning (to taste)
- 2 whole chicken breast
- 2 yolks egg
- 1 loaf garlic bread
- 1 whole lemon
- parmesan (to taste)
- 1 head romaine lettuce
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- dijon mustard (to taste)
- garlic (to taste)
- enough to fill deep pot neutral frying oil
- 1 ½ cups (355 ml) olive oil
- salt & black pepper (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Prepare the Caesar dressing by blending garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, egg yolks, salt, and pepper. Gradually add olive oil while blending until emulsified.
- 2
Season chicken cutlets with Cajun seasoning, then coat in flour, dip in beaten eggs, and coat with breadcrumbs.
- 3
Heat neutral oil in a deep pot and fry the chicken cutlets until golden and cooked through.
- 4
Toast the garlic bread until golden brown.
- 5
Assemble the sandwich by layering the crispy chicken cutlet, cooked bacon, chopped romaine, and a heavy mound of Parmesan on the toasted garlic bread. Drizzle with extra Caesar dressing if desired.
💡 Pro Tips
- ✓Add olive oil to Caesar dressing at exactly 1 drop per second while blending to create a stable emulsion - too fast breaks the lecithin bonds in egg yolks.technique1 drop per second
- ✓Fry chicken cutlets at 325°F instead of higher temps because the breadcrumb coating burns before the internal temp reaches 165°F at temperatures above 350°F.technique325°F
- ✓Salt romaine lettuce 10 minutes before assembly to draw out excess moisture via osmosis, preventing soggy bread while maintaining crunch.timing10 minutes
- ✓Use pasteurized egg yolks for Caesar dressing to eliminate salmonella risk while maintaining the same emulsification properties as raw eggs.ingredient
- ✓Toast garlic bread cut-side down first for 2 minutes, then flip to create a moisture barrier that prevents Caesar dressing from soaking through.technique2 minutes