Grilled Caesar Chicken Sandwich (Printable)

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

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (about 2.1 oz)
08 - 1/2 cup Caesar dressing, store-bought or homemade (4 fl oz)
09 - 1/4 cup grated Parmesan cheese (about 0.9 oz)
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 even thickness.
03 - Rub chicken cutlets evenly with olive oil, garlic powder, salt, and freshly ground black pepper on both sides.
04 - Grill chicken for 4 to 5 minutes per side until cooked through with juices running clear and internal temperature reaching 165°F. Remove from grill and 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 of Caesar dressing on the cut side of each bottom bun.
07 - Layer romaine lettuce, grilled chicken cutlet, grated Parmesan cheese, and tomato slices if desired on each bottom bun.
08 - Drizzle with additional Caesar dressing, crown with top bun, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The Caesar dressing does double duty as marinade and sauce, so theres less to juggle.
  • Grilling the buns adds a toasted crunch that makes every bite better.
  • Leftovers hold up well for lunch the next day if you pack the dressing separately.
02 -
  • Slicing the chicken breasts in half horizontally is not optional if you want them cooked through without drying out.
  • Resting the chicken after grilling makes a noticeable difference in how moist and tender it stays.
  • Toasting the buns may seem like an extra step, but it prevents the dressing from soaking through and turning everything mushy.
03 -
  • Use a meat thermometer to check for 74°C internally, guessing leads to overcooked or undercooked chicken every time.
  • Grate your own Parmesan instead of using pre-shredded, it melts better and tastes sharper.
  • If your grill runs hot, lower the heat slightly or move the chicken to indirect heat after searing to avoid burning the outside before the inside cooks through.
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