Caesar Salad Sandwich

caesar sandwich with chicken on a white wooden board.

Make a delicious Caesar salad sandwich with chicken, toasted French bread, lettuce, and Caesar dressing. It is ideal for lunch, dinner, or packing in a lunchbox for a picnic.

Course Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 5

Servings sandwiches

Calories 889kcal

Author Adina

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.

Nutrition