Grilled Caesar Chicken Sandwich (Printable)

Juicy grilled chicken breast topped with romaine, Caesar dressing, and Parmesan on toasted brioche buns.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
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)

# Directions:

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 with clear juices and internal temperature reaching 165°F. Remove from heat and rest for 5 minutes
05 - While chicken rests, place buns cut side down on grill for 1 to 2 minutes until golden brown
06 - Spread 1 to 2 tablespoons Caesar dressing on bottom half of each bun, then layer with romaine lettuce, grilled chicken, Parmesan cheese, and tomato slices if desired
07 - Drizzle additional Caesar dressing on top layer, cover with bun top half, and serve immediately

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The toasted buns soak up just enough dressing without getting soggy, which is secretly the whole point.
  • You can prep the chicken ahead and assemble these sandwiches in minutes when everyone's starving.
  • It's one of those meals that works for a quick lunch or a casual dinner with friends who don't expect anything fancy.
02 -
  • Resting the chicken after grilling is not optional because cutting into it too soon lets all the juices run out and you end up with dry meat.
  • Toasting the buns makes a bigger difference than you'd think, it creates a barrier that keeps the dressing from soaking straight through.
  • If your chicken breasts are really thick, butterfly them or pound them out a bit so they cook evenly and don't end up raw in the middle.
03 -
  • Use a meat thermometer to check that the chicken hits 165°F in the thickest part, it takes the guesswork out and guarantees juicy results every time.
  • If you want restaurant-level flavor, brush a little melted butter on the buns before toasting them, it makes them golden and rich.
  • Don't skip the resting time for the chicken, it's the secret to keeping all that moisture locked in instead of pooling on your cutting board.
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