Grilled Caesar Chicken Sandwich (Printable Version)

Juicy grilled chicken paired with crisp romaine, creamy Caesar dressing, and Parmesan on toasted brioche buns.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 romaine lettuce, chopped
08 - 1/2 cup Caesar dressing
09 - 1/4 cup grated Parmesan cheese
10 - 1 small tomato, sliced (optional)

# Directions:

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 - Grill chicken for 4 to 5 minutes per side until cooked through with clear juices and internal temperature reaches 165°F. Remove and let rest for 5 minutes
05 - Toast bun halves cut side down on the grill for 1 to 2 minutes until golden brown
06 - Spread 1 to 2 tablespoons Caesar dressing on bottom half of each bun. Layer with romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired
07 - Drizzle top of chicken with additional Caesar dressing, place top bun half, and serve immediately

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you planned it all week.
  • The creamy dressing soaks into the toasted bun in the best possible way.
  • Grilling the chicken keeps it juicy without any fuss or fancy technique.
  • You can prep everything ahead and assemble right before serving.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick pieces will dry out before cooking through.
  • Resting the chicken for five minutes keeps all the juices inside instead of running out onto your cutting board.
  • Toast the buns on the grill, not in a toaster, the slight char adds flavor and helps them hold up to the dressing.
03 -
  • Pound the chicken cutlets lightly with a meat mallet if they're uneven, it helps them cook at the same rate.
  • Grate Parmesan fresh from a block instead of using pre-grated, the flavor is sharper and it melts better.
  • If your grill is too hot, move the chicken to a cooler spot to finish cooking without burning the outside.
Go Back