This Chicken Caesar Sandwich takes everything you love about a classic Caesar salad—crisp romaine, creamy homemade dressing, and juicy chicken—and tucks it into a warm, garlicky toasted roll. It’s basically a Caesar salad with one GIANT, crispy crouton for a bun!
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Chopped sandwiches are having a moment—and this Chicken Caesar Sandwich is my take on the viral trend. I tossed my favorite creamy homemade Caesar dressing (from my chicken Caesar pasta salad recipe) with crisp romaine and juicy rotisserie chicken, then piled it all onto a toasted bun slathered with quick-fix garlic herb butter and a sprinkle of Parmesan cheese. It’s like your favorite salad got a garlic bread glow-up.
It’s savory, crunchy, and satisfying—and best of all? It comes together in just 20 minutes thanks to a few store-bought shortcuts.
I grew up eating Caesar salad wraps, but this version takes things to a whole new level. Whether you use rotisserie chicken, grilled chicken or my favorite crispy chicken cutlets, this Caesar salad sandwich is packed with bold flavor and comes together fast. Perfect for busy weeknights, lazy lunches or any time a plain ol’ sandwich just won’t cut it.
- Diced chicken: Store-bought rotisserie chicken makes this sandwich super easy, but you can also use grilled chicken or crispy cutlets. (I love using my parmesan herb-crusted chicken here!)
- Romaine lettuce: Crisp and classic. Chop it finely so every bite has crunch.
- Caesar dressing: Use the recipe and instructions from my reader-favorite Caesar pasta salad for a creamy, garlicky dressing loaded with flavor (store-bought works, too). Note: I recommend cutting the dressing recipe in half. Not into anchovy paste? Simply leave it out. The Caesar dressing will still be delicious without it!
- French or hoagie rolls: You’ll slather them with homemade garlic herb butter and a sprinkle of grated Parmesan before toasting. Ciabatta or a crusty sourdough loaf would also work well—just look for bread that gets crisp on the outside but stays soft inside.
- Parmesan cheese: Shaved parmesan adds extra umami and salty flavor.
See the recipe card for full information on ingredients and quantities.
- Make the Caesar salad dressing. Start with the creamy, garlicky dressing from my Caesar pasta salad recipe—half a batch is perfect for two sandwiches.
- Make the garlic herb butter. Mix softened butter with minced garlic, parsley and a sprinkle of grated Parmesan.
- Toast the sandwich rolls. Slice your hoagie, spread both halves with the garlic butter, and bake cut-side-up at 400°F until golden and crisp—about 5 minutes.
- Toss the salad. Chop the Romaine and toss it with the diced chicken, shaved Parmesan and Caesar dressing until everything’s nicely coated.
- Assemble and devour. Load up each toasted roll with the chopped chicken Caesar salad. Sprinkle with extra Parmesan if you’d like, and serve right away while the bread is warm and crunchy.
Variations
- Make it a wrap. Skip the buttery, crusty bread and roll everything up in a large flour tortilla for a quick chicken Caesar wrap.
- Add-ins we love: Sun-dried tomatoes, chopped artichoke hearts, crispy bacon or avocado slices are all delicious in this chicken sandwich. Mix and match based on what you have on hand!
My Favorite Sides for Sandwiches
I love a good chicken sandwich, and this Caesar salad sandwich has quickly become my go-to lunch—especially on Test Kitchen Tuesdays (a.k.a. the day I test, re-test and shoot all the recipes you see here on Just a Taste!). The homemade Caesar dressing will keep in the fridge for up to 4 days, so if you’ve got leftover chicken on hand, all you have to do is chop it up with your lettuce, quickly toast your hoagie, and you’re good to go.
I bet it’ll become your new favorite, too. If you try it, drop a comment below and leave a rating—I love hearing what you think!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 1 Caesar dressing recipe
- 1/4 cup unsalted butter, at room temp
- 1 teaspoon minced garlic
- 2 teaspoons minced parsley
- 2 Tablespoons grated Parmesan
- 2 French or Hoagie rolls, halved
- 1 heart of Romaine, chopped
- 1 cup diced rotisserie chicken
Instructions
- Preheat the oven to 400°F.
- In a small bowl, stir together the butter, garlic, parsley, Parmesan cheese, and a pinch of salt and pepper.
- Divide the garlic butter among the two halved rolls, spreading it on both halves. Arrange the rolls, cut side up, on a baking sheet and bake them until golden brown and lightly toasted, about 5 minutes.
- Remove the rolls from the oven and set them aside.
- In a medium bowl, toss together the Romaine and chicken with the prepared dressing.
- Divide the salad mixture between the two toasted rolls and serve immediately.
Kelly’s Notes
- You can use store-bought rotisserie chicken, crispy chicken cutlets or leftover grilled chicken—whatever you have on hand! Just make sure it’s chopped into bite-sized pieces for easy mixing and eating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This recipe sounds so very delicious! I can’t wait to try it!
Enjoy!