Grilled Caesar Chicken Sandwich (Printable)

Grilled chicken breast with romaine lettuce, Caesar dressing, and Parmesan on toasted brioche buns. Quick, satisfying, and delicious.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 (approximately 2.1 ounces)
08 - 1/2 cup Caesar dressing (store-bought or homemade)
09 - 1/4 cup grated Parmesan cheese (approximately 0.9 ounces)
10 - 1 small tomato, sliced (optional)

# How-To 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 chicken on grill and cook for 4 to 5 minutes per side until cooked through with juices running clear and internal temperature reaching 165°F (74°C). Remove from heat and allow to rest for 5 minutes
05 - While chicken rests, place bun halves cut side down on grill for 1 to 2 minutes until golden brown
06 - Spread 1 to 2 tablespoons Caesar dressing on cut side of bottom bun half
07 - Layer with romaine lettuce, grilled chicken cutlet, grated Parmesan cheese, and tomato slices if desired
08 - Drizzle additional Caesar dressing over layers, crown with top bun half, and serve immediately

# Expert Tips:

01 -
  • It tastes like restaurant quality but comes together in half an hour with ingredients you probably already have.
  • The grilled chicken stays juicy and flavorful without any fussy marinating or brining.
  • You can double or triple the recipe without adding any real effort, making it perfect for casual get-togethers.
  • Leftovers hold up surprisingly well, and the chicken is great cold in salads the next day.
02 -
  • Slicing the chicken breasts horizontally instead of grilling them whole is the single most important step for juicy, evenly cooked meat.
  • Toasting the buns isn't optional, it creates a barrier that keeps the dressing from soaking through and turning the bread mushy.
  • Let the chicken rest for the full 5 minutes or you'll lose all those flavorful juices the second you cut into it.
03 -
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken ruins an otherwise perfect sandwich.
  • Grate your own Parmesan instead of buying pre-shredded, it melts better and tastes sharper and more authentic.
  • If your grill tends to stick, oil the grates lightly with a paper towel dipped in olive oil before adding the chicken.
Go Back