Chicken Caesar Sub Sandwiches

We will start with the homemade Caesar dressing. In a food processor or blender, you will mix garlic, anchovies, mayo, dijon mustard, lemon juice, Parmigiano-Reggiano and black pepper. (If you can’t or won’t eat anchovies, you can use anchovy paste or Worcestershire sauce as a substitute.) The full recipe with exact measurements will be on the recipe card below!

Next we will make the garlic butter. You certainly do not have to toast the bread but I STRONGLY recommend it! I considered putting croutons in with the salad mix, but toasting the bread like this replaces the need for that. I don’t think I would have liked the texture either.

For this garlic butter, you will mix together 1 stick of room temperature butter, mayo, minced garlic and chopped parsley. Again, the exact measurements will be on the recipe card below.

One of the most important things when it comes to making chicken cutlets is to be sure that you are using really thin-cut breasts. If the store does not have them pre-cut, I will slice the large breasts in half and pound them out. You want them to be around 1/8th of an inch thick. This will ensure they cook evenly and quickly without burning.

You will need two decent size bowls. In the first one, crack 3 eggs, season with salt and pepper and whisk really well. In the second, add Italian bread crumbs, panko bread crumbs and grated parmesan. Stir well. Dip the cutlets into the egg, then into the bread crumbs, being sure to press the batter onto each one. Let sit for about 10 minutes before cooking. Fry in a neutral oil, I like avocado oil for approximately 3-4 minutes per side. They are done when both sides are a light golden brown. (Always use a meat thermometer to ensure you have cooked your chicken to the safe temp of 165 degrees.)

And now the magic happens! Use any type of bread you like. I used a loaf of French bread from my local grocery store. I think Ciabatta would also be an amazing choice! Slice it in half lengthways. Try not to cut all the way through but don’t worry if you do. Anything that falls out of this sandwich, you’re going to eat with a fork anyways!

Next, slather both sides with that amazing garlic butter. Then put it in a 425 degree oven for about 5-7 minutes, just until lightly toasted.

Now we’ll make the lettuce mixture. Chop up two hearts of Romaine lettuce and put into a bowl. Cut up two of the chicken cutlets into bite-sized pieces and add them in. Pour in as much dressing as your heart feels is right and add some freshly grated Parmigiano-Reggiano. Toss that really well.

Now start spooning that mixture onto that beautiful garlic bread. Slice it up (or don’t) and enjoy one of the best sandwiches of your life!