Save My neighbor knocked on the door one Saturday with a bag of brioche buns she couldn't use before her trip. I had chicken thawing and a bottle of Caesar dressing in the fridge, so I threw together these sandwiches without much of a plan. The smell of garlic and char from the grill pulled my kids into the kitchen faster than any dinner bell. We ate them standing at the counter, juice dripping down our wrists, and nobody said a word until the plates were empty.
I made these for a backyard gathering once, and my friend who swore she didn't like Caesar dressing asked for the recipe before she left. She said the grilled chicken and crispy lettuce made it feel lighter than she expected. Now she texts me every few months asking if I still make them the same way, and I always say yes because there's no reason to change something this good.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thinner cutlets is the trick to quick, even grilling without drying them out.
- Olive oil: Just enough to help the seasonings stick and give the chicken a light char without sticking to the grill.
- Garlic powder: It blooms on the hot grill and gives the chicken that savory backbone Caesar dressing loves.
- Salt and black pepper: Simple seasoning that lets the chicken shine and balances the creamy, tangy dressing.
- Brioche or burger buns: Brioche is soft and slightly sweet, which contrasts beautifully with the salty, garlicky chicken.
- Romaine lettuce: Crisp, sturdy, and the classic Caesar green that doesn't wilt the second it touches warm chicken.
- Caesar dressing: The creamy, anchovy kissed heart of the sandwich that ties every layer together.
- Parmesan cheese: Freshly grated melts slightly on the warm chicken and adds sharp, nutty flavor.
- Tomato: Optional, but a slice or two adds juicy sweetness and a pop of color.
Instructions
- Preheat the grill:
- Get your grill or grill pan to medium high heat so it's ready to sear the chicken the moment it touches the grates. A hot surface means those beautiful char marks and a juicy interior.
- Slice the chicken:
- Cut each breast horizontally to make four thinner cutlets, which cook faster and more evenly than thick pieces. This step also makes the sandwiches easier to bite into.
- Season the chicken:
- Rub the cutlets with olive oil, then sprinkle garlic powder, salt, and pepper on both sides. The oil helps the seasonings cling and prevents sticking.
- Grill the chicken:
- Place the cutlets on the hot grill and cook for 4 to 5 minutes per side, until the juices run clear and the internal temperature hits 74 degrees Celsius. Let them rest for 5 minutes so the juices settle back into the meat.
- Toast the buns:
- While the chicken rests, set the buns cut side down on the grill for 1 to 2 minutes until golden and slightly crisp. This keeps them from getting soggy under the dressing.
- Build the sandwiches:
- Spread 1 to 2 tablespoons of Caesar dressing on the bottom half of each bun, then layer with romaine, a chicken cutlet, Parmesan, and tomato if using. Drizzle a little extra dressing on top, close the bun, and serve right away.
Save One evening I was running late and skipped toasting the buns, thinking it wouldn't matter. By the time we sat down to eat, the bottoms were damp and falling apart, and my husband gave me that look that said he wasn't going to say anything but he noticed. I haven't skipped that step since, and now the crispy, buttery edges are my favorite part of the whole sandwich.
Making It Your Own
If you want a smokier flavor, toss a couple strips of bacon on the grill alongside the chicken and layer them in with the lettuce. I've also swapped the brioche for whole wheat buns when I'm trying to feel a little healthier, and it still tastes great, just a bit heartier. Once I added sliced avocado because I had one that needed using, and the creaminess played really well with the tangy dressing.
What to Serve Alongside
These sandwiches are rich and satisfying, so I usually keep the sides simple, like a handful of kettle chips or a light cucumber salad. On warm nights, I'll slice up some watermelon or toss together a quick slaw with lemon and olive oil. If I'm feeling fancy, I'll pour a chilled Sauvignon Blanc or crack open a light lager, and it feels like dinner at a bistro without leaving the house.
Storing and Reheating
Leftover grilled chicken keeps in the fridge for up to three days, and I'll often make extra just to have it on hand for quick lunches. I don't recommend assembling the sandwiches ahead of time because the lettuce wilts and the buns get soggy, but you can prep all the components separately and build them fresh when you're ready. Reheat the chicken gently in a skillet or microwave, then toast fresh buns and layer everything like you're making it for the first time.
- Store cooked chicken in an airtight container and keep the dressing and lettuce separate until serving.
- If you're meal prepping, slice the chicken and portion it out so you can grab and go during the week.
- Day old buns can be revived with a quick toast, and they'll taste almost as good as fresh.
Save This sandwich has become my go to when I want something quick but still special enough to feel like I put in effort. It's proof that you don't need a long ingredient list or fancy technique to make something everyone will ask for again.
Recipe Guide
- → How do I ensure the chicken stays moist when grilling?
Slice the chicken breasts horizontally to create thinner cutlets, which cook evenly and quickly. Don't skip the resting period—letting the chicken rest for 5 minutes after cooking allows the juices to redistribute, keeping the meat tender and moist.
- → Can I make this sandwich without a grill?
Yes, a grill pan works just as well. You can also pan-sear the chicken in a regular skillet over medium-high heat for the same results. The key is achieving an internal temperature of 74°C (165°F) for food safety.
- → What's the best way to toast the buns?
Place the buns cut-side down directly on the hot grill or grill pan for 1–2 minutes until golden and lightly charred. This adds texture and prevents sogginess from the dressing and lettuce.
- → Can I prepare this sandwich ahead of time?
You can grill the chicken and prepare the components in advance, but assemble the sandwich just before serving. Pre-assembled sandwiches will become soggy as the lettuce and dressing sit. Store cooked chicken in the refrigerator for up to 3 days.
- → What are good substitutes for Caesar dressing?
Ranch dressing, garlic aioli, or a lighter yogurt-based Caesar dressing work wonderfully. You can also make homemade Caesar dressing for better control over ingredients and allergens, especially if anyone has dietary restrictions.
- → How can I customize this sandwich?
Add crispy bacon, roasted red peppers, avocado, or caramelized onions for variations. Try whole-wheat or gluten-free buns for dietary preferences, or layer in fresh tomato slices and additional Parmesan for more depth of flavor.