Master the Art of the Crispy Chicken Caesar Sandwich
Golden, crispy schnitzels, garlicky caesar dressing, and cheesy garlic bread – a sandwich packed with crunch and flavor.
Ingredients
- 4 small rolls mini sub, baguette, or sourdough
- 80 g unsalted butter at room temperature
- 1/2 tsp freshly minced garlic
- 1 tbsp finely chopped flat-leaf parsley
- 1/2 tsp salt
- 1 cup freshly grated parmesan divided
- 1 cup whole-egg mayonnaise
- 1/2 tsp freshly minced garlic
- 2 anchovy fillets finely chopped (optional)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 whole romaine lettuce shredded
- 4 cooked chicken schnitzels
Instructions
- 1. Preheat the oven grill (broiler) to high.
- 2. Cut rolls in half lengthways and place cut-side up on a baking tray.
- 3. Mix butter, garlic, parsley, and salt. Spread on rolls and sprinkle with half of the parmesan.
- 4. Grill for 2-3 minutes until crispy and golden.
- 5. In a large bowl, whisk mayonnaise, garlic, anchovies, lemon juice, mustard, Worcestershire sauce, salt, and pepper.
- 6. Toss shredded lettuce in the dressing to coat.
- 7. Assemble sandwiches with schnitzels, dressed lettuce, and remaining parmesan. Serve immediately.
Notes
Thaw frozen schnitzels overnight in the fridge.
Garlic butter can be made up to 5 days in advance.
Caesar dressing can be made 2 days ahead.
Store leftover schnitzels in the fridge for up to 3 days.