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These grilled chicken caesar sandwiches are a go-to in my house when I want something fresh and satisfying that feels just a little bit special. With juicy grilled chicken, zippy homemade caesar dressing, and pillowy brioche buns, this is the kind of dinner that makes you linger at the table a bit longer. Whether I am serving these for a crowd or cozying up for a summer weeknight meal, every bite reminds me why they keep showing up on my menu.
I first made these during a backyard birthday and everyone kept coming back for seconds. Now when the grill is out these sandwiches are the first thing requested.
Ingredients
- Thin sliced boneless skinless chicken breasts: Using thinner pieces means juicy chicken and easy sandwich assembly. Choose chicken that looks pink and moist
- Olive oil: Gives moisture and flavor to the marinade and ensures juicy grilling. Look for extra virgin with a fresh scent
- Dijon mustard: Adds a gentle kick and tang in both the marinade and dressing. Choose a smooth variety for easy mixing
- Garlic cloves, minced: Delivers lots of bold caesar flavor and depth in the chicken and the dressing. Use fresh garlic for the best results
- Kosher salt and pepper: Enhances the flavors in both marinade and dressing. Go for coarse kosher salt if you have it
- Brioche buns: Soft rich bread that soaks up dressing and juices beautifully. Pick buns that are slightly squishy for the best texture
- Freshly grated parmesan cheese: Offers salty nutty flavor and that classic caesar taste. Use a wedge and grate your own if you can
- Romaine lettuce leaves: Brings crisp texture and freshness to every bite. Go for bright green sturdy leaves
- Lemon wedges: Adds a zingy finish and wakes up all the flavors. Choose lemons that feel heavy and give a little under pressure
- Greek yogurt: Makes a creamy caesar dressing with fewer calories. Look for thick plain yogurt
- Red wine vinegar: Provides tartness and balances out all the richness
- Anchovy paste: Delivers signature caesar umami. Pick one in a tube so it keeps well
Steps for Grilled Chicken Caesar Sandwiches
- Make the Marinade:
- Whisk olive oil dijon garlic salt and pepper together until smooth. Drizzle over chicken in a shallow dish or zip bag, turning to coat well. Marinate in the fridge for at least thirty minutes or overnight for more flavor
- Prep the Caesar Dressing:
- Place garlic yogurt parmesan mustard vinegar anchovy paste lemon juice salt and pepper in a food processor. Blend until completely smooth. With the motor running, slowly pour in olive oil until the dressing is creamy and thick. Pour into a jar and chill if not using right away
- Preheat the Grill:
- Heat your grill to high and let it get hot for ten to fifteen minutes. This ensures good grill marks and that smoky grilled flavor
- Grill the Chicken:
- Remove the chicken pieces from marinade letting any excess drip off. Place on the hot grill and cook for three to five minutes per side depending on thickness. The chicken is ready when it reads one hundred sixty five degrees Fahrenheit inside. Let rest for five to ten minutes to keep juices inside
- Toast the Brioche Buns:
- Place buns cut side down on the grill for one to two minutes until just golden and warmed. This adds a delicious light crunch and holds up to the juicy chicken
- Assemble the Sandwiches:
- Spread some caesar dressing on the bottom bun, layer on romaine and grilled chicken. Add a squeeze of lemon, drizzle with more caesar and sprinkle with parmesan. Top off with the bun and serve while warm
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The first time I made the caesar dressing from scratch I could not believe how much brighter and more flavorful it was than any store-bought version My daughter now requests a little extra drizzle for dipping her veggies on the side
Storage Tips
Leftover grilled chicken can be stored in an airtight container in the fridge for up to three days The caesar dressing will keep for three to four days if tightly sealed Give it a good stir or shake before using again To reheat chicken slice it first then gently warm in a skillet over low heat to keep it juicy The sandwiches themselves are best eaten fresh but you can assemble them just before serving if prepping ahead
Ingredient Substitutions
If you do not have brioche buns try a soft ciabatta roll or even toasted sourdough For the greek yogurt in the dressing you can swap in mayonnaise for a richer taste or use plain skyr Anchovy paste is key for that classic caesar flavor but you can leave it out if you are not a fan or substitute a splash of Worcestershire for a little depth
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Serving Suggestions
Serve these sandwiches alongside a crisp green salad or simple grilled vegetables for a light meal They are also great with roasted potatoes sweet potato fries or a big platter of fresh summer corn When I want to make them feel extra special I add finely sliced radishes or pickled onions for an extra crunch in each bite
Cultural Context
The caesar salad itself has roots in Mexican and Italian American cuisine developed by Caesar Cardini in Tijuana This sandwich takes all those classic flavors and makes them portable and perfect for your backyard grill It is a fun twist that feels familiar and exciting at the same time
Recipe FAQs
- → How can I make the chicken extra juicy?
Marinate chicken breasts in olive oil, dijon, garlic, and seasoning. Thin-sliced chicken grills quickly and stays tender.
- → What type of buns work best?
Brioche buns offer a soft, buttery texture that pairs well with smoky grilled chicken and creamy dressing.
- → Can I prepare the caesar dressing in advance?
Yes, the dressing can be blended and refrigerated. Stir before using for best consistency, and use within three days.
- → Is there a substitute for anchovy paste in the dressing?
If needed, omit anchovy paste or use a splash of Worcestershire sauce for a similar savory flavor.
- → How can I add extra flavor to the sandwich?
Grill the buns, add more parmesan, or spritz lemon juice for brightness before serving.
- → What sides pair well with this dish?
Try crisp potato wedges, corn on the cob, or a simple green salad to complement the sandwich.