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Crispy panko fried chicken is topped with crunchy caesar salad and sandwiched between two slices of garlicky-buttery Texas toast. This chicken caesar salad sandwich is exploding with flavor and interesting textures. It’s an entire entree consolidated into the best sandwich you’ll ever have.
Caesar salad wraps and sandwiches have been viral on social media lately. I wanted to contribute a version with my over-the-top spin! I think you’ll adore the incredibly addictive flavor of these sandwiches.
You’ll love how versatile this sandwich is. Dion’t want to pan fry chicken, no problem, you can swap it for grilled or sautéed chicken. Use store-bought dressing instead of making it homemade.
Chicken Caesar Salad Sandwiches
The dressing in this caesar salad sandwich truly steals the show. Of course, you can use your favorite store-bought variety, but this is such an easy recipe that I’d highly recommend the extra effort. I’m not a huge fan of anchovies so those are also optional in the dressing if that’s not your thing either.
Crispy panko chicken is pan fried and adds such a delicious texture to these caesar sandwiches. This crispy chicken can easily be substituted for grilled or pan-grilled chicken.
If I am planning to make this, I’ll measure out my breading ingredients and make the dressing a day ahead. It makes it so much easier when it comes time to prepare this meal. Anything you can do to prep things and make your life easier later (like when you’re starving!) is the best way to cook.
Key Ingredients
Chicken – I used thinly sliced breasts or cutlets for this recipe. you can also use full-sized breasts and slice them yourself.
Caesar dressing – my homemade version calls for mayonnaise, dijon, Worcestershire, lemon juice, fresh garlic, parmesan, salt and pepper. And optionally, anchovy paste.
Texas Toast – my favorite choice is New York or Pepperidge Farm brands in the frozen bread aisle.
Cheese – sandwich sized slices of your favorite mellow cheese, nothing too sharp. Monterey, mozzarella, pepper jack, or havarti are all good options.
Romaine – chopped romaine lettuce for the caesar salad.
Parmesan – shaved parmesan as a topping for the salad.
Croutons – grab your favorite croutons and crush them up.
Panko breadcrumbs – these add a super crisp texture for maximum texture.
Flour – we’ll first bread the chicken in flour, it acts as a binder for the panko.
Eggs – the binding agent for the breading process.
Milk – just a splash to add to the egg wash for breading the chicken.
Seasonings – garlic powder, onion powder, paprika, salt and pepper.
Oil – for frying. Omit if you are grilling the chicken.
How to Make Chicken Caesar Salad Sandwich
Prep the Dressing
Combine all dressing ingredients in a food processor or blender. Blend until smooth. Place in an airtight container and refigerate until ready to use (it can be made a few days ahead, it lasts 4-5 days in the fridge.
Bread Chicken
Prepare a frying station with three shallow dishes or bowls. Place the 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp pepper into the first container. Combine eggs and milk in a second dish and whisk until smooth. In the final dish, add panko, 1/2 tsp salt and 1/2 tsp pepper.
Coat the chicken on both sides in the flour, dunk into the egg wash coating well, then finally into the panko, pressing the crumbs into the chicken so it’s fully coated.
Fry Chicken
Heat oil to 350 degrees in a large skillet. Set up a cooling rack atop a sheet of foil to catch the oil that will drip off the chicken.
Fry two pieces of chicken at a time in the oil. Cook chicken until it’s golden brown on both sides and internal temp reaches 165 degrees. Place chicken on rack to cool.
Make the Texas Toast
Bake the toast according to the box instructions. Add cheese to each piece of baked toast. Switch the oven to broil and allow cheese to melt and bubble slightly. Be careful not to burn the toast, about 1-2 minutes is all it takes to melt cheese.
Toss Salad
Toss the chopped romaine with crushed croutons, shaved parmesan and dressing.
Assemble Sandwich
To assemble the sandwiches, place toast cheese side up, add the fried chicken, top with prepared caesar salad and place the top toast cheese side down. Enjoy!
Looking for More Easy Meal Ideas?
One-Pan Marry Me Chicken Pasta
French Toast Breakfast Sandwiches
One-Pan Lemon Parmesan Pasta
Alabama White Chicken Sliders
I hope you enjoy this chicken caesar salad sandwich recipe! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Caesar Salad Sandwiches
Ingredients
- 1.5 lbs chicken cutlets or thinly sliced breasts
- 8 slices frozen Texas toast, garlic butter flavor
- 8 sandwich size slices monterey jack cheese mozzarella, havarti or pepper jack work too. Avoid sharp cheese.
- 12 oz bag romaine lettuce, sliced
- 1/3 cup shaved parmesan
- 1/4 cup croutons, crushed
Caesar Dressing
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 small garlic cloves chopped
- 2 tablespoons fresh squeezed lemon juice
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Chicken Breading
- 1 cup flour
- 1 tsp paprika
- 1/2 tso garlic powder
- 1/2 tsp onion powder
- 1.5 cups panko breadcrumbs
- salt and pepper
- 2 eggs
- 1/3 cup milk
- 2-3 cups oil for pan frying
Instructions
Caesar Dressing
- Combine all dressing ingredients in a food processor or blender. Blend until smooth. Place in an airtight container and refigerate until ready to use (it can be made a few days ahead, it lasts 4-5 days in the fridge.
Bread Chicken
- Prepare a frying station with three shallow dishes or bowls. Place the 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp pepper into the first container.
- Combine eggs and milk in a second dish and whisk until smooth. In the final dish, add panko, 1/2 tsp salt and 1/2 tsp pepper.
- Coat the chicken on both sides in the flour, dunk into the egg wash coating well, then finally into the panko, pressing the crumbs into the chicken so it's fully coated.
Fry Chicken
- Heat oil to 350 degrees in a large skillet. Set up a cooling rack atop a sheet of foil to catch the oil that will drip off the chicken.
- Fry two pieces of chicken at a time in the oil. Cook chicken until it's golden brown on both sides and internal temp reaches 165 degrees. Place chicken on rack to cool.
Make the Texas Toast
- Bake the toast according to the box instructions. Add cheese to each piece of baked toast. Switch the oven to broil and allow cheese to melt and bubble slightly. Be careful not to burn the toast, about 1-2 minutes is all it takes to melt cheese.
Toss Salad
- Toss the chopped romaine with crushed croutons, shaved parmesan and dressing.
Assemble Sandwiches
- To assemble the sandwiches, place toast cheese side up, add the fried chicken, top with prepared caesar salad and place the top toast cheese side down. Enjoy!
Notes
- Don't assemble the sandwiches while the chicken is too hot or it will wilt the salad.
- Prepare the salad dressing ahead for ease, or use your favorite store-bought variety.
