Chicken Caesar Sandwich

Ingredients

• 2 pieces Chicken breast (Boneless, skinless, about 8 oz each)
• 1 roll Ciabatta roll (Split horizontally)
• 2 pieces Large eggs (Separate yolks for dressing, whites for egg wash)
• 6 tablespoons Unsalted butter (Softened)
• 1.5 cups Parmesan cheese, freshly grated (Divided: 0.75 cup for dressing, 0.5 cup for butter spray, 0.25 cup for topping)
• 3 fillets Anchovy fillets (Rinsed, then minced)
• 6 cloves Garlic cloves (Peeled)
• 1.5 lemons Lemon juice (Juiced)
• 1 tablespoon Dijon mustard
• to taste Kosher salt
• to taste Black pepper
• to taste Garlic powder
• to taste Onion powder
• to taste Smoked paprika
• 1.5 cups Vegetable oil (for dressing) (Neutral oil)
• 2 tablespoons Vegetable oil (for seasoning) (For flour mixture and chicken seasoning)
• 1 cup All‑purpose flour (Seasoned with oil and spices)
• 1 cup Italian breadcrumbs (For coating)
• 2 leaves Romaine lettuce (Chopped for salad)
• 2 tablespoons Fresh parsley (Chopped)
• 1 tablespoon Garlic paste (Made from the 6 garlic cloves)

Instructions

1. Butterfly and tenderize chicken

   Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet or rolling pin until an even thickness (about ½ inch).

   Time: PT5M

2. Make garlic paste

   Finely chop the 6 garlic cloves using a food processor or a rolling‑chop motion, then smear the pieces together until a smooth paste forms.

   Time: PT2M

3. Prepare anchovy paste

   Finely chop the 3 anchovy fillets (or mash with a fork) and combine with the garlic paste in a small bowl.

   Time: PT1M

4. Make Caesar dressing

   In a mixing bowl whisk together the garlic‑anchovy paste, 2 egg yolks, juice of 1½ lemons, 1 Tbsp Dijon mustard, and a pinch of kosher salt. Slowly drizzle in 1½ cups vegetable oil while whisking continuously until the mixture emulsifies into a thick, creamy dressing. Stir in ¾ cup freshly grated Parmesan and adjust seasoning with salt.

   Time: PT12M

5. Season the chicken

   Season both sides of the butterflied chicken breasts with seasoned oil, black pepper, garlic powder, onion powder, and smoked paprika. Flip and repeat to coat evenly.

   Time: PT2M

6. Prepare flour mixture and egg wash

   In a shallow dish combine 1 cup flour with a drizzle of seasoned oil and a pinch each of black pepper, garlic powder, and onion powder. In another dish beat the remaining egg whites (or whole egg) to create an egg wash.

   Time: PT3M

7. Bread the chicken

   Dip each seasoned chicken piece first into the egg wash, then into the seasoned flour, back into the egg wash, and finally coat thoroughly with Italian breadcrumbs. Press breadcrumbs gently to adhere.

   Time: PT3M

8. Fry the chicken

   Heat a frying pan with enough oil to cover the bottom (≈½ inch) to 350°F. Carefully place the breaded chicken in the hot oil and fry 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

9. Prepare garlic‑parsley butter spray

   In a small bowl combine the softened butter, 1 Tbsp garlic paste, 2 Tbsp chopped parsley, and ½ cup grated Parmesan. Mix until smooth; transfer to a spray bottle or use a basting brush.

   Time: PT3M

10. Prep the ciabatta

    Slice the ciabatta roll horizontally. Lightly spread a thin layer of softened butter on the top half.

    Time: PT2M

11. Toast the bread

    Place the buttered ciabatta halves on a baking sheet, sprinkle the top half with a little grated Parmesan, and bake in a pre‑heated 350°F oven for 5–6 minutes, or until lightly golden.

    Time: PT6M

    Temperature: 350°F

12. Assemble Caesar salad

    In a bowl toss the chopped romaine lettuce with 4 Tbsp of the homemade Caesar dressing and ½ cup grated Parmesan. Set aside.

    Time: PT2M

13. Build the sandwich

    On the bottom half of the toasted ciabatta spread 1 Tbsp Caesar dressing, place the fried chicken breast, sprinkle a pinch of Parmesan, add a generous heap of the Caesar salad, top with the remaining Parmesan, and close with the top half of the roll.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken breast: Turkey breast, Boneless skinless chicken thigh
• Instead of Ciabatta roll: French baguette, Hoagie roll
• Instead of Large eggs: Egg substitute (for wash only)
• Instead of Unsalted butter: Margarine
• Instead of Parmesan cheese, freshly grated: Pecorino Romano
• Instead of Anchovy fillets: Anchovy paste (1 tsp)
• Instead of Garlic cloves: Garlic paste (1 tbsp)
• Instead of Lemon juice: Bottled lemon juice
• Instead of Dijon mustard: Yellow mustard
• Instead of Kosher salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Garlic powder: Fresh minced garlic
• Instead of Onion powder: Granulated onion
• Instead of Smoked paprika: Regular paprika
• Instead of Vegetable oil (for dressing): Canola oil
• Instead of Vegetable oil (for seasoning): Canola oil
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Italian breadcrumbs: Panko breadcrumbs
• Instead of Romaine lettuce: Iceberg lettuce
• Instead of Fresh parsley: Dried parsley (1 tsp)
• Instead of Garlic paste: Minced garlic

Equipment Needed

• Cutting board
• Chef's knife
• Parchment paper
• Food processor or garlic press (optional)
• Mixing bowls
• Whisk
• Measuring cups
• Measuring spoons
• Grater
• Frying pan
• Tongs
• Baking sheet
• Oven
• Spray bottle (optional)
• Spatula
• Plate

Critical Steps — Do Not Skip

• Butterflying and tenderizing the chicken ensures even cooking.
• Emulsifying the Caesar dressing without it separating.
• Maintaining oil temperature at 350°F for a crisp, non‑greasy crust.
• Double‑dipping the chicken for a thick, crunchy coating.
• Assembling the sandwich quickly to prevent the toasted bread from becoming soggy.

Chef Tips from the Video

• Pound the chicken to an even thickness for uniform cooking and tenderness.
• Use freshly grated Parmesan for the best flavor and texture.
• A light spray of the garlic‑parsley butter on the toasted roll adds aroma without making it greasy.

Troubleshooting

Storage

Refrigerator: Store leftover fried chicken and dressing separately in airtight containers for up to 3 days.

Freezer: Raw breaded chicken can be frozen raw for up to 2 months; thaw before frying.

Room temperature: Assembled sandwich should be eaten within 2 hours; otherwise keep refrigerated.

Make-Ahead Tips

• The Caesar dressing can be prepared up to 2 days in advance and kept refrigerated.
• Breaded chicken can be assembled and kept on a tray in the fridge for 30 minutes before frying.
• Parmesan‑garlic butter spray can be made ahead and stored in the refrigerator; bring to room temperature before using.