Description
A crispy and crunchy Chicken Caesar Sandwich featuring juicy, breaded chicken breasts coated with Parmesan and panko breadcrumbs, layered with fresh romaine lettuce, creamy Caesar dressing, and toasted sourdough bread. Perfectly balanced with textures and flavors, this sandwich is a delicious twist on a classic Caesar salad in sandwich form.
Ingredients
Scale
Chicken & Coating
- 2 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
Sandwich Components
- 2 cups romaine lettuce
- 4 tablespoons Caesar dressing
- 4 slices sourdough bread
- 1 tablespoon butter
- sliced cherry tomatoes, to taste (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to bake the chicken breasts to juicy perfection after searing.
- Prepare breadcrumb mixture: In a shallow dish, combine panko breadcrumbs and grated Parmesan cheese evenly, ensuring the coating will be flavorful and crunchy.
- Season the chicken: Sprinkle salt and freshly cracked black pepper generously on both sides of the chicken breasts to enhance their natural flavors.
- Coat the chicken: Press the seasoned chicken breasts firmly into the breadcrumb and cheese mixture, making sure they are fully and evenly coated for maximum crunch.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat, then cook the breaded chicken breasts about 3 minutes per side until they turn golden brown.
- Bake the chicken: Transfer the seared chicken to a baking sheet and bake for 15-20 minutes until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Prepare the bread: While the chicken bakes, spread butter on one side of each sourdough slice for added richness and flavor.
- Toast the bread: In a clean skillet over medium heat, grill the buttered side of each sourdough slice until golden brown and crispy, approximately 3-4 minutes.
- Assemble the sandwich: Spread Caesar dressing on the toasted bread, layer with romaine lettuce, place the crispy baked chicken breasts on top, add optional sliced cherry tomatoes for extra freshness, then cover with the remaining bread slice. Serve immediately and enjoy the perfect balance of crunch and creaminess.
Notes
- Use Japanese-style panko for an extra crispy coating.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
- The sandwich is best enjoyed fresh but can be wrapped and refrigerated for up to one day.
- Optionally add sliced cherry tomatoes for extra freshness and color.
- Butter on the bread helps achieve a golden and flavorful crust when toasting.
