Chicken Caesar Sandwich

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This grilled chicken Caesar sandwich takes everything you love about a classic Caesar salad and stacks it between toasted buns for an easy, flavor-packed meal!

a chicken caesar sandwich served on a plate with a side of chips.

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There are few things as satisfying as a good grilled chicken sandwich. Something about that combination of juicy, smoky chicken, a little crunch, and a tangy sauce just always hits right.

This chicken Caesar sandwich takes a cue from one of my favorite salads – the classic Caesar – and turns it into a handheld meal that’s fresh, simple, and so flavorful. The lemony marinade gives the chicken just the right balance of brightness and char, and the crisp romaine and parmesan pull everything together in the best way.

After the steak sandwich with chimichurri that carried us through summer and my classic grilled chicken sandwich that I could happily eat year-round, this grilled chicken caesar version feels like the perfect way to ease into the new season.

a chicken casar sandwich in a plate cut in half with chips on the side.

If you’re easing into cozy season but not quite ready for soups and stews, this chicken Caesar sandwich sits happily in that in-between space – simple, warm, hearty and filling, and exactly what I want to eat right now.

And if you’re somewhere in the world where outdoor grilling is still a thing that makes sense in almost-November (lucky you!), go ahead and fire up that grill! I’ll just be over here with my trusty grill pan.

overhead view of a plate of chicken caesar sandwich with chips on the side and grilled chicken, bun,s lettuce, and dressing scattered around the plate.

Why You’ll Love This Recipe

All the Caesar goodness in sandwich form. Juicy grilled chicken, crisp romaine, parmesan, and creamy Caesar dressing – it’s all there.
Simple, fresh ingredients. A quick lemon-garlic marinade gives the chicken fillets so much flavor with almost no effort.
Quick to make. The chicken grills in minutes, making it perfect for weeknights or lazy weekends.
Light but satisfying. This chicken caesar sandwich feels fresh and balanced – cozy enough for fall, but still bright and crisp.
Easy to customize. Use your favorite buns, add bacon or avocado, a little red onion, or swap in kale for the romaine for a heartier twist.

Ingredient Notes

labeled ingredients for making chicken Caesar sandwiches.

Olive oil

I like using extra virgin olive oil for its flavor in the marinade – it gives the chicken a light richness without being heavy. You’ll also want a little extra for brushing on the grill to keep the chicken from sticking.

Lemon juice

Just a few tablespoons of freshly squeezed lemon juice brightens up the chicken and gives that classic Caesar tang.

Dijon mustard

Adds a subtle sharpness and helps the marinade cling to the chicken. If you’re not a big mustard fan, don’t worry – it blends right in and doesn’t stand out.

Garlic

Fresh garlic cloves will always taste better, but you can also just use garlic powder if that’s what you have on hand.

Chicken breast

I use small (about 5-6 oz) boneless, skinless chicken breasts because they cook quickly and evenly on the grill. If you’re starting with larger breasts, you can slice them in half horizontally or gently pound them to even thickness.

Salt and pepper

I like to use kosher salt and fresh ground black pepper to season my chicken.

Sandwich buns

Use any buns you love – brioche, ciabatta, or even a crusty roll all work well. Toasting them makes a big difference and gives the sandwich a nice crunch.

Romaine lettuce

Crisp romaine is classic for a Caesar. Tear it into pieces or keep the leaves whole for a bit more texture.

Caesar dressing

Use your favorite store-bought dressing or try my favorite, which I use in this Caesar salad with steak. Use as much as you like and keep the rest in the fridge for later use.

If you’re using a store bought dressing, look for a thicker one, so it doesn’t drip out of the sandwich. I’m partial to the ones you find in the refrigerated section of the produce department, rather than the shelf-stable versions, which tend to be thinner.

Parmesan cheese

Freshly shaved Parmesan gives great texture and that salty bite that makes a Caesar so good. I use a vegetable peeler to to get thin shavings, but a sharp knife works too.

Grated Parmesan is great too – use whatever you have on hand!

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

Step-by-Step Instructions

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, and garlic. Pour the mixture into a large resealable plastic bag or airtight container, add the chicken, and turn to coat both sides evenly. Marinate for 1–2 hours.

marinade ingredients for chicken in a glass container

(You can also marinate the chicken overnight in the fridge. Just be sure to take it out about 30 minutes before grilling and bring it to room temperature so it cooks evenly.)

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover liquid. Season both sides of the chicken with salt and pepper.

marinated chicken on a plate seasoned with salt and pepper

Lightly oil the grill grates, then cook the chicken for 2–3 minutes per side, or until the internal temp reaches 165°F.

To build the sandwiches, spread a little Caesar dressing on one side of the bread. Add the grilled chicken, a layer of romaine, another spoonful of dressing, and finish with a sprinkle of parmesan. Top with the remaining bun and serve warm.

chicken fillet topped with lettuce and ceaser dressing

chicken ceaser sandwich assembled without the top bun

Recipe Variations and Add-Ons

Add bacon. A few crispy strips take this chicken caesar sandwich up a notch and add that salty crunch that pairs perfectly with the creamy dressing.

Make it spicy. Drizzle a little hot sauce or add crushed red pepper into the Caesar dressing, or use a dash of chili oil in the marinade for a subtle kick.

a hand picking up a chicken caesar sandwich from the plate served with some chips on the side

Make it with a chicken cutlet. If you’re more in the mood for something crispy, skip the grill and go the chicken cutlet route instead. Lightly bread the seasoned chicken with all-purpose flour, egg, and breadcrumbs, then pan-fry until golden brown and crisp.

Swap the greens. Romaine is classic, but kale, baby arugula, or spring mix also work great in this chicken caesar sandwich and adds a slightly different flavor and texture.

Storage Instructions

If you have leftovers, store the chicken, buns, and toppings separately so everything stays fresh. The grilled chicken keeps well in an airtight container in the fridge for up to 4 days. I like to slice it before storing – it makes reheating and assembling sandwiches even easier later.

You can reheat the chicken gently in a skillet or the microwave until just warmed through. If you want to keep that just-grilled texture, a few minutes in a hot pan does the trick.

Romaine and dressing are best added fresh, right before serving, so the lettuce stays crisp and the buns don’t get soggy. If you’re meal-prepping, keep the components separate and build your chicken caesar sandwich right before eating.

The chicken also freezes nicely for up to 2 months – just thaw it overnight in the fridge before reheating.

Can I make the chicken ahead of time?

Yes! The chicken can be marinated up to 24 hours in advance, and it keeps well in the fridge after cooking for a few days. Just store it separately and assemble the chicken caesar salad sandwiches when you’re ready to eat.

What’s the best bread to use for this chicken caesar sandwich?

Anything that toasts up well – brioche, ciabatta, or even focaccia. I love a softer bun that still holds up to the dressing.

Can I skip the grill and use an air fryer?

You can! Air fry the marinated chicken at 375°F for about 8–10 minutes, flipping halfway through, until it reaches 165°F.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!