Description
A gourmet twist on the classic Caesar salad sandwich featuring crispy chicken, fresh romaine, and creamy dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 4 slices crusty bread (ciabatta or sourdough)
- 2 cups chopped romaine lettuce
- ¼ cup grated Parmesan cheese (plus more for topping)
- Optional: sliced tomatoes, crispy bacon
- For Caesar Dressing:
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Begin by soaking the chicken breasts in buttermilk. This step, ideally done overnight, tenderizes the meat and intensifies the flavor, giving the chicken a juicier taste and texture. At a minimum, marinate the chicken for at least one hour if you’re short on time.
- In a separate bowl, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. Once the chicken is marinated, coat each piece generously with the flour mixture, ensuring every nook and cranny is covered. Shake off the excess flour to leave a light, even coat.
- Heat a layer of vegetable oil in a skillet over medium-high heat. Carefully place the chicken breasts in the hot oil, frying for about 5–7 minutes on each side until they achieve a crispy golden exterior and the internal temperature reaches 165°F. Drain the cooked chicken on paper towels to remove extra oil.
- Whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and grated Parmesan cheese in a bowl until smooth and creamy. Season with salt and pepper to your taste preference.
- Lightly toast the bread slices until golden brown. On each slice, spread a generous amount of Caesar dressing. Layer two slices with chopped romaine lettuce and place the fried chicken on top. Add tomato slices or crispy bacon strips if desired. Sprinkle an additional pinch of Parmesan cheese over the chicken, then cap with the remaining bread slices, dressing-side down. For an elegant presentation, slice the sandwiches diagonally and serve immediately while still warm.
Notes
Consider making double the dressing—it’s delicious not only on this sandwich but also as a dip for veggies! Leftover chicken can be stored in the fridge and reheated in the oven to maintain its crispiness.
- Prep Time: 10 minutes (plus marination time)
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Calories: Approximately 550 per sandwich
- Sodium: 1150 mg
- Protein: 32 grams