Description
This Crunchy Chicken Caesar Sandwich combines crispy breaded chicken with fresh romaine lettuce tossed in Caesar dressing, layered on toasted sourdough bread for a quick and satisfying meal. Perfectly balanced with the savory flavors of Parmesan and the crunch of panko crumbs, this sandwich offers a delicious twist on the classic Caesar salad.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (divided into 1/4 cup for coating and 1/4 cup for topping)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Lettuce and Dressing
- 2 cups chopped romaine lettuce
- 4 tablespoons Caesar dressing (divided into 2 tablespoons for tossing lettuce and 2 tablespoons for spreading on bread)
Bread and Assembly
- 4 slices sourdough bread
- 1 tablespoon butter
- Optional: sliced cherry tomatoes
Instructions
- Prepare Chicken: Season the chicken breasts with salt and black pepper. In a shallow dish, mix together the panko breadcrumbs and 1/4 cup of the grated Parmesan cheese. Dredge each chicken breast thoroughly in this mixture, pressing to ensure the coating sticks well.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the breaded chicken breasts into the skillet carefully. Cook for 5 to 7 minutes on each side until they are golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C). Remove from the skillet and allow the chicken to rest on a cutting board for 5 minutes before slicing.
- Toast Bread: While the chicken rests, melt the butter in the same skillet or use a toaster to toast the sourdough bread slices. Toast until each slice is lightly golden and crisp.
- Prepare Lettuce: In a medium bowl, toss the chopped romaine lettuce with 2 tablespoons of Caesar dressing until the lettuce is evenly coated but not soggy.
- Assemble Sandwich: Spread 1 tablespoon of Caesar dressing on each bottom slice of the toasted sourdough bread. Layer sliced crunchy chicken breast generously over the dressing. Top the chicken with the dressed romaine lettuce.
- Finish & Serve: Sprinkle the remaining 1/4 cup grated Parmesan cheese over the lettuce and add optional sliced cherry tomatoes if desired. Place the remaining bread slices on top, press gently, and serve immediately while warm and crispy.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can substitute sourdough bread with your favorite artisan bread if preferred.
- Optional cherry tomatoes add a fresh, juicy contrast but can be omitted if desired.
- For an even crispier coating, double dredge the chicken by dipping again in egg wash before panko mixture.
- To reduce calories, use light Caesar dressing or butter substitutes for toasting.
