Grilled Chicken Caesar Sandwiches
User Reviews
5
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Prep Time
50 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Chicken Caesar Sandwiches
Description
The recipe starts by marinating chicken breasts in a blend of olive oil, Dijon mustard, minced garlic, kosher salt, and black pepper. Marinating for at least 30 minutes, or overnight, lets the flavors infuse the chicken. The grill is preheated to high heat, and the chicken is grilled for 3 to 5 minutes per side until cooked through and juicy.
The Caesar dressing combines Greek yogurt, Parmesan, garlic, Dijon, anchovy paste, red wine vinegar, lemon juice, and olive oil, providing a creamy and slightly tangy accompaniment. Toasted brioche buns are filled with the grilled chicken, fresh romaine lettuce, and a sprinkle of grated Parmesan. A lemon wedge can be used to add extra brightness.
This sandwich provides a balance of smoky grilled chicken and a creamy, tangy dressing with crisp lettuce, making it a satisfying lunch or light dinner option.
Ingredients
- 4 chicken breast I like thin-sliced chicken for this!, boneless, skinless
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 4 Brioche buns
- Parmesan Cheese for topping, freshly grated
- romaine lettuce for topping, leaves
- lemon for spritzing, wedges
caesar dressing
- 4 garlic minced, cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/3 cup olive oil
Instructions
- As a note, I like to use thin-sliced chicken breasts for this, because it’s what I prefer to bite into. You can use 4 large chicken breasts or 4 thin chicken breasts - use what you like! If you only have 2 large chicken breasts, you can also slice them lengthwise to make 4 pieces.
- Place the chicken in a dish or resealable bag to marinate. Whisk together the olive oil, dijon, garlic and a big pinch of salt and pepper. Pour the marinade over the chicken and refrigerate for at least 30 minutes or even overnight. Remove the chicken from the fridge about 30 minutes before grilling. At this time, I like to prep the caesar dressing. You can make it ahead of time and store it in the fridge too.
- Preheat the grill to high and let it heat for 10 to 15 minutes.
- Remove the chicken from the marinade, letting the excess drip back into the dish. Place the chicken on the grill and grill about 3 to 5 minutes per side (depending on thickness), until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 5 to 10 minutes. I also like to grill the brioche buns too!
- To assemble, I like to add some caesar dressing on the bottom of the bun. Top with romaine, then top with the chicken. Spritz with lemon if you wish. Drizzle with caesar dressing and sprinkle on parmesan cheese. Top with the bun and serve!
caesar dressing
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
User Reviews
Overall Rating
5
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