Crunchy Chicken Caesar Sandwich
A delightful sandwich featuring crispy chicken, creamy Caesar dressing, and fresh lettuce, all nestled between warm, toasted sourdough bread. Perfect for lunch or dinner.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil for browning the chicken
- Salt and black pepper to taste
For the Sandwich
- 4 slices sourdough bread to be toasted
- 1 tablespoon butter for grilling the bread
- 2 cups romaine lettuce, chopped
- 4 tablespoons Caesar dressing
- optional sliced cherry tomatoes for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Mix panko breadcrumbs and Parmesan cheese together in a shallow dish.
- Season chicken breasts with salt and pepper on both sides.
- Press the chicken breasts into the breadcrumb mixture, ensuring they are well-coated.
Cooking the Chicken
- Heat olive oil in a skillet over medium-high heat. Brown the chicken on each side for about 3 minutes or until golden.
- Transfer chicken breasts to a baking sheet and bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
Assembling the Sandwich
- While the chicken bakes, butter one side of each sourdough bread slice.
- Grill the bread slices butter-side down in a skillet until crispy and golden brown.
- Once the chicken is cooked, slice it into thin strips.
- In a mixing bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated.
- Assemble the sandwich by layering the dressed lettuce, sliced chicken, and optional cherry tomatoes between two slices of grilled sourdough bread.
- Serve immediately while warm.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. For freezing, wrap tightly in plastic wrap then place in a freezer bag.