Grilled Caesar Chicken Sandwich (Printable)

Grilled chicken breast with crisp romaine, Caesar dressing, and Parmesan cheese on toasted brioche buns.

# What You’ll 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
08 - 1/2 cup Caesar dressing
09 - 1/4 cup grated Parmesan cheese
10 - 1 small tomato, sliced (optional)

# How to Make It:

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 - Grill chicken for 4 to 5 minutes per side until cooked through and juices run clear, reaching an internal temperature of 165°F. Remove from heat and rest for 5 minutes.
05 - Place buns cut side down on the grill and toast for 1 to 2 minutes until golden brown.
06 - Spread 1 to 2 tablespoons of Caesar dressing on the bottom half of each toasted bun.
07 - Layer romaine lettuce, grilled chicken cutlet, Parmesan cheese, and tomato slices if desired over the dressing.
08 - Drizzle additional Caesar dressing on the layered ingredients, top with the upper bun half, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The creamy, tangy Caesar dressing soaks into the toasted bun in the best possible way.
  • Grilling the chicken keeps it juicy and adds a smoky char that balances the richness.
  • You can make it fancy or keep it simple depending on your mood or what you have on hand.
02 -
  • Slicing the chicken breasts in half horizontally is the key to even cooking and prevents thick, rubbery centers.
  • Toasting the buns is not optional if you want them to hold up under all that dressing and juice.
  • Let the chicken rest after grilling or all the moisture will run out the second you slice or bite into it.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it's the only way to avoid dry chicken.
  • If your grill is too hot, the outside will char before the inside cooks through, so medium-high is the sweet spot.
  • Don't skip the Parmesan, it adds a salty sharpness that ties everything together.
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