Crispy Chicken Caesar Sandwich
This sandwich takes all the iconic textures and flavours of a Caesar salad and transforms them into the most delicious sandwich imaginable!
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Servings (click & slide): 2 sandwiches
Calories per serving: 1019kcal
Cost per serving: £4 / $5
Equipment
- Food Processor & Spatula (if making homemade dressing)
- 3 Large Shallow Dishes (for dredging chicken)
- Heavy Bottom Pan & Tongs (for frying chicken)
- Sharp Knife & Chopping Board
- Fine Cheese Grater
- Wire Rack
Ingredients
Caesar Dressing (see notes)
- 1/2 cup / 120g full fat Mayo
- 1/4 cup / 20g freshly grated Parmesan
- 1 tbsp Lemon Juice
- 1 Anchovy Fillet
- 1/2 tsp EACH: Dijon Mustard, Worcestershire Sauce
- 1/2 small clove of Garlic
- 1/8 tsp Salt & Black Pepper, or to taste
Chicken
- 1 large Chicken Breast, brought close to room temp
- 1/2 cup / 120ml Vegetable Oil, or as needed
- 1/2 cup / 30g Panko Breadcrumbs
- 1/4 cup / 20g freshly grated Parmesan
- 3 tbsp Flour
- 1 Egg, beaten
- 1/2 tsp EACH: Salt, Garlic Powder
- 1/4 tsp Black Pepper
Sandwich
- 4 sturdy slices of Bread (see notes)
- 4 slices of Bacon, cooked to preference
- 2 Little Gem Lettuce Leaves
Instructions
- Add mayo, parmesan, anchovy, garlic, mustard, Worcestershire sauce, lemon juice, salt and pepper to a food processor and blitz until smooth and fully blended. Taste test and adjust if needed.
- Horizontally slice your chicken breast right through the centre to create 2 even-sized breasts. In a small pot combine 1/2 tsp salt & garlic powder with 1/4 tsp black pepper.
- Line up 3 bowls: 1st with flour and half of the seasoning, the 2nd with a beaten egg and the 3rd with 1/4 cup parmesan, the rest of the seasoning and Panko breadcrumbs. Coat the chicken in the flour, then egg and finish with a coating of the parmesan Panko. Ensure the chicken is thoroughly coated at each stage, namely the last stage.
- Add a pan to medium heat and pour in enough oil to comfortably fill the base of the pan. Heat the oil until a breadcrumb rapidly sizzles in it, then add in the chicken. Fry both sides for a few mins until golden and crispy on the outside, with the inside white and piping hot. Remove and place on a wire rack with paper towels or a tray underneath to catch excess oil.
- Remove most of the oil from the pan, leaving a couple of tbsp behind. Add the bread and toast both sides until crisp and deep golden. Alternatively you can toast the bread under the grill or in a toaster.
- Stack the sandwiches with toast, then Caesar dressing, then lettuce, followed by bacon, topped with chicken and a pinch of salt (or some parmesan if you've got some lurking about), finished with toast spread with more Caesar dressing.
Quick Demo
Notes
a) Caesar Dressing - If you want to use store-bought dressing instead you absolutely can (a couple of tbsp per sandwich should suffice). The homemade dressing will make enough for 4 sandwiches, so don't feel like you have to use it all!
b) Bread - You'll want to use something sturdy that crisps up well like Sourdough. Also something preferably oval-shaped to suit the shape of the chicken.
c) Serving/Quantities - As mentioned, the dressing will stretch to 4 sandwiches, so if you want to make 4 sandwiches just adjust the toggle next to 'servings' at the top of the recipe card after you've made the dressing. This will automatically double all the quantities for you.
d) Calories - Slight overestimate as not all the flour/egg/breadcrumbs attach to chicken. Assumes half of dressing is used and 8 tsp oil soaked up by chicken/bread.
Your Private Notes:
Nutrition:
Nutrition Facts
Crispy Chicken Caesar Sandwich
Amount Per Serving
Calories 1019
Calories from Fat 646
% Daily Value*
Fat 71.76g110%
Saturated Fat 22.69g142%
Trans Fat 0.194g
Polyunsaturated Fat 14.755g
Monounsaturated Fat 10.167g
Cholesterol 208mg69%
Sodium 1724mg75%
Potassium 896mg26%
Carbohydrates 39.95g13%
Fiber 2.1g9%
Sugar 4.16g5%
Protein 52.14g104%
Vitamin A 366IU7%
Vitamin C 1.9mg2%
Calcium 282mg28%
Iron 3.99mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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