Make an incredibly tasty Caesar salad sandwich using chicken, toasted French baguette, crisp lettuce, and homemade Caesar dressing. These sandwiches are ideal for lunch or dinner, perfect for packing in a lunchbox or enjoying on a picnic.
This delicious chicken Caesar salad sandwich combines all the flavors you love from a Caesar salad in a new way. It's easy to make and perfect for any meal. Inspired by the famous Caesar salad, this is a tasty twist on a classic favorite.
Jump to:
We love sandwiches at our house and could eat them for every meal. They’re simple: bread, protein, vegetables, and a great sauce, with endless mix-and-match possibilities.
Today, I’m excited to share a sensational sandwich, Caesar salad-style, that you can make in about 10 minutes. It’s a delicious, fast recipe that uses leftover chicken, and it's perfect for a busy weeknight. Try our Cranberry Chicken Salad or make these delightful Lamb Wraps, next.
Ingredients: 11 + salt and pepper
Preparation time: 10 minutes
Cooking time: 5 minutes
Recipe ingredients and substitutions
For the bread, I used a crusty French baguette; it’s always my first choice for a generously filled sandwich. However, you can use ciabatta bread, sourdough, or another type of crusty, sturdy bread. While toasted bread or brioche buns could theoretically work, I find that crusty bread really suits this kind of sandwich better.
Chicken leftovers or rotisserie chicken, bones and skin removed. I usually have chicken breast, but chicken thighs are good, too. You can also cook two small chicken breasts and use them to make the sandwiches. If you have more leftover chicken, make these Chicken Chipotle Enchiladas. You can use leftover meat from making Salt Baked Chicken.
Tomatoes: I recommend Roma tomatoes for this Caesar salad sandwich because they are meatier and less watery, resulting in less juice dripping from the sandwich when you eat it. However, any ripe, large tomato will work well for flavor.
Romaine lettuce has the best crisp texture for use in sandwiches, and it’s a classic component of the Caesar salad. However, you can substitute it with iceberg salad, arugula, or baby spinach.
Dressing ingredients: Mayonnaise, freshly grated Parmesan cheese, anchovies, Worcestershire sauce, Dijon mustard, lemon juice, fine sea salt, and ground black pepper.
- If you don’t like anchovies, you can leave them out, but I strongly recommend them. And don’t worry - the dressing will not taste like fish. Anchovies have a salty, savory flavor that makes everything better. Anchovy paste can be used instead.
For a speedy sandwich, you can use a store-bought Caesar dressing.
See the recipe card for full information on ingredients and quantities.
How to make a Caesar salad sandwich?
Step #1: Place the anchovies in a bowl and mash them with a fork. Add the remaining dressing ingredients and mix well.
Step #2: Warm the French baguette in the preheated oven until it is heated through. Then, slice it horizontally in half to have two pieces. Slice each piece horizontally again to open them up like a book.
Step #3: Spread the Caesar salad dressing on both halves of the baguette.
Step #4: Add tomato slices.
Step #5: Add shredded lettuce leaves.
Step #6: Top with chicken pieces and grated Parmesan. Close the sandwich and press gently.
Tips
Warming the baguette is optional; it makes more sense if you want to serve the chicken Caesar salad sandwiches immediately or if you use a packed baguette that needs to be finished in the oven before serving.
If you serve the sandwich immediately, you can add some bread croutons to the filling.
How to serve and store?
The chicken Caesar sandwiches are best served immediately if you want to enjoy them while the bread is slightly warm. However, they taste just as delicious if the bread is not warm anymore.
This means you can prepare them in advance and transport them in a lunch box or picnic basket.
You can prepare them several hours in advance and refrigerate them in an airtight container or cool box.
Leftovers can be refrigerated for 1-2 days. The sandwich is not suitable for freezing.
More sandwiches
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Caesar Salad Sandwich
Ingredients
Dressing:
- 3 anchovies Note 1
- ½ cup mayonnaise 100 g
- 3 tablespoons Parmesan freshly grated
- 2 garlic cloves grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- fine sea salt and ground black pepper
Caesar salad sandwich:
- 1 French baguette or ciabatta bread, Note 2
- 1 medium to large Roma tomato thickly sliced, Note 3
- 1 cup shredded chicken or a bit more as required, 150 g
- 3-4 leaves Romain lettuce shredded
- ½ tablespoon Parmesan freshly grated
- fine sea salt and ground black pepper
Instructions
Dressing:
- Make Caesar dressing: Place the anchovies in a bowl and mash them with a fork (a large mortar and pestle are great, too). Add the remaining dressing ingredients and mix well. Adjust the taste with salt and pepper.3 anchovies + ½ cup mayonnaise / 100 g + 3 tablespoons Parmesan + 2 garlic cloves + 1 teaspoon Dijon mustard + 1 teaspoon Worcestershire sauce + 1 tablespoon lemon juice + fine sea salt and ground black pepper
Caesar salad sandwich:
- Warm the baguette (optional, Note 4): Preheat the oven to 375°F/ 180°C. Warm the French baguette in the oven until it is heated through.1 French baguette
- Cut the baguette: Slice it horizontally in half to make two pieces. Slice each piece horizontally again to open it like a book.
- Assemble the sandwich: Spread the Caesar salad dressing on both halves of the baguette. Add tomato slices. Add shredded lettuce. Top with sliced chicken and grated Parmesan.1 medium to large Roma tomato + 1 cup shredded chicken + 3-4 leaves Romain lettuce + ½ tablespoon Parmesan + fine sea salt and ground black pepper
- Close the sandwich and press it gently.
Notes
- Anchovies: You can leave them out if you don’t have or like them. However, I highly recommend using them; they don’t taste fishy but add a tasty salty and savory flavor that enhances the dressing.
- Baguette: The baguettes I use are about 10 inches/ 25 cm long and weigh about 10.5 oz/ 300 g.
- Tomatoes: I recommend Roma tomatoes because they are meatier and less watery, resulting in less juice dripping from the sandwich when you eat it. However, any ripe, large tomato will work well for flavor.
- Warming the baguette is optional; it makes more sense if you want to serve the sandwich immediately or if you use a packed baguette that needs to be finished in the oven before serving.
Comments
No Comments