Grilled Caesar Chicken Sandwich (Printable)

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

# Components:

→ 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)

# Steps:

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 on both sides.
04 - Place seasoned chicken on preheated grill and cook 4-5 minutes per side until cooked through with clear juices and internal temperature reaches 165°F. Remove from heat and rest for 5 minutes.
05 - Place bun halves cut side down on grill for 1-2 minutes until golden brown and lightly charred.
06 - Spread 1-2 tablespoons Caesar dressing on bottom half of each toasted bun. Layer with romaine lettuce, grilled chicken cutlet, grated Parmesan cheese, and tomato slices if desired.
07 - Drizzle additional Caesar dressing on top of assembled layers, place top bun half, and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can have a real meal even on your busiest weeknights.
  • The creamy Caesar dressing soaks into the warm chicken and crisp lettuce in a way that feels indulgent without any fuss.
  • You can prep the chicken ahead and assemble sandwiches in minutes when hunger strikes.
  • It tastes like something you'd order at a bistro but costs a fraction of the price.
02 -
  • Slicing the chicken breasts horizontally is non-negotiable if you want them to cook quickly and stay juicy instead of turning rubbery.
  • Letting the chicken rest for 5 minutes after grilling allows the juices to redistribute, so every bite stays moist instead of spilling out onto your plate.
  • Toasting the buns might seem like an extra step, but it creates a barrier that prevents the dressing from making them soggy.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, it takes the stress out of grilling and guarantees perfect results every time.
  • If your grill pan isn't big enough for all four cutlets, cook them in batches and keep the first batch warm under foil while you finish the rest.
  • A sprinkle of freshly cracked black pepper on top of the finished sandwich just before serving adds a little extra bite that elevates the whole thing.
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