Grilled Chicken Caesar Sandwich
Indulge in a savory sandwich where tender grilled chicken meets the robust flavors of provolone cheese, juicy tomatoes, crisp lettuce, and crispy bacon, all nestled in a fresh baguette.
I recently had some beautiful baguettes I purchased from Costco, and decided they would work beautifully for this sandwich. It was love at first bite! This sandwich has been on repeat for weeks! They’re SO good friends! If you’re a sandwich lover, and a Caesar salad lover, this sandwich is for you!
Packed with juicy grilled chicken, melty provolone, smoky bacon, and fresh Caesar dressing tossed with lettuce and thinly sliced tomato, this isn’t your average sandwich. A creamy Caesar dressing pairs perfectly with a touch of vibrant pesto for a flavor combo that’s downright irresistible.
Whether you’re whipping it up for a quick dinner or serving it at a weekend lunch, this sandwich is sure to become a new favorite!
Ingredients
- 2 – large boneless skinless chicken breasts cut in half-length wise, to create 4 cutlets, or purchase 4 chicken cutlets.
- 1 cup Kraft Sun-dried Tomato salad dressing, or another favorite Italian dressing.
- 8 slices crispy bacon
- 2 – 8-10 inch-long fresh baguettes, sliced in half length-wise. (You could use sour dough bread as well, or any other favorite artisan bread)
- 8 slices provolone cheese
- 8 Tablespoons prepared pesto
- ½ cup of your favorite Caesar Salad Dressing. I prefer lighthouse Caesar dressing.
- 1 large tomato sliced thinly
- 3 cups shredded romaine lettuce
How to Make and Assemble Chicken Sandwich
Preparing and Cooking Chicken
This recipe begins with simple, flavorful grilled chicken. The chicken needs to marinate for at least one hour before grilling on the BBQ or cooking in a skillet on the stove-top.
In a large zip-lock bag, place the 4 chicken cutlets and one cup of sun-dried tomato dressing. Place in the refrigerator and marinate for at least 1 hour.
TIP: I generally marinate 6-8 chicken cutlets at a time and cook them up to use during the week in salads and sandwiches! It’s a great way to food prep!
In a large skillet, over medium-high heat, cook the chicken cutlets. About 5 minutes per side, until juices run clear. You can also grill the chicken on the BBQ. It’s really about personal preference. I’ve done it both ways with great results.
Remove the chicken from the skillet or grill, and place on a plate while you finish prepping the sandwiches.
Toasting and Preparing Baguettes
Preheat oven to 400°(F).
Slice each baguette in half length-wise. Spread the prepared pesto sauce on the inside of each baguette half.
Place pesto side down on a baking sheet. This allows the top to get crispy first before flipping it over to toast the inside.
Place the baguettes in the oven. Cook for 3–5 minutes until the top is nice and crispy. Flip the baguettes over and toast the inside, approximately 4–5 minutes, until the edges are tinged golden brown.
Remove the toasted baguettes from the oven and leave them on the baking sheet while you prepare them for the cheese.
*Do not turn the oven off! You’re going to need it again in a minute to melt the cheese.
Spread a couple tablespoons of Caesar dressing on top of the toasted pesto-covered baguette.
On the bottom half of the baguette, place 2 cutlets.
TIP: Trim the chicken cutlets to fit the slender baguette. Save those trimmed pieces to use in a salad, or dish, for another day!
It’s time for the cheese! Is it even a good sandwich without cheese? I think not! This sandwich is loaded with melted provolone cheese!
Fold each slice of cheese in half. Place 2–3 slices on top of the grilled chicken and 2–3 slices on the top half of the baguette.
Pop the cheese-covered chicken baguettes back into the oven for 2–3 minutes until the cheese is melted. Because gooey cheese is better! It’s science.
Finishing the Sandwiches
Time to bring it all together and finish these sandwiches so you can dig in and enjoy them!
Place 2–4 slices of bacon on top of the melted cheese and chicken. On the top half add 3-4 thinly sliced tomatoes, optional, and season with some fresh ground pepper.
To make sure the Caesar dressing shines in this sandwich, toss the shredded romaine with the remaining Caesar dressing in a small bowl before adding it to the sandwich.
Place a hearty serving size of the Caesar salad on top of the sliced tomatoes.
Bring the two halves together…watch the lettuce fall out! Poke it back into the sandwich! It’s a fun game we play!
Slice each sandwich into individual serving sizes. Whether that is half or fourths, cut them the length you like…maybe you don’t need to cut them at all. Lol!
TIP: It helps to secure each section of the sandwich with a wooden sandwich pick before slicing. It helps hold everything together.
Recipe Wrap-Up
I told my husband, if I ever open a restaurant, THIS sandwich is going on the menu! Everything blends together perfectly, creating the best possible bite!
This Chicken Caesar Sandwich is proof that a good sandwich can be downright unforgettable. Every bite is bursting with creamy, cheesy, herby goodness and a satisfying crunch; it’s the kind of meal that feels both comforting and gourmet.
Serve it by itself or with my favorite summer pasta salad… Muffuletta Olive Pasta Salad!
Other Favorite Sandwich Recipes
- Simple Egg Salad Sandwich Recipe
- Slow Cooker Meatball Sandwiches
- Chopped Italian Grinder Sandwiches
- Classic Deli Sandwiches
- Super Easy Homemade Sloppy Joes
Whether you serve it warm or cold, for lunch or a casual dinner, it’s a recipe worth repeating—again and again. (Believe me…I know!) So grab that baguette and build yourself a sandwich worth savoring!
Happy Nesting Friends!
Printable Recipe
Grilled Chicken Caesar Sandwich
Ingredients
- 2 large chicken breast, boneless, skinless, cut in half length-wise to create cutlets
- 1 cup Kraft Sun-dried tomato dressing
- 8 slices Bacon, cooked crispy
- 2 8-10 inches Baguettes, sliced in half length-wise
- 16 slices Provolone cheese
- 8 tbsp Pesto, prepared
- ½ cup Caesar salad dressing
- 1 large Tomato, thinly sliced
- 3 cups romaine lettuce, shredded
Instructions
- For the chicken: In a large zip-lock bag, place chicken cutlets and one cup of Italian dressing. Place in the refrigerator and marinate it for at least 1 hour.
- In a large skillet, over medium-high heat, cook chicken 5 minutes per side, until juice runs clear. (Chicken can be grilled on the BBQ if preferred.) Remove from heat and set aside while you assemble the sandwich.
- Preheat the oven to 400°(F). Spread pesto sauce on the inside of each sliced baguette. Place the baguettes pesto side down on a large baking sheet. Place in the oven and bake until the top is slightly crispy and golden, about 3–5 minutes. Using tongs, flip the baguettes over and toast the inside of each half of the roll until the edges are lightly toasted and golden brown.
- Spread each half of the toasted baguettes with a tablespoon of Caesar dressing.
- Remove the baguettes from the oven. Keep them on the baking sheet. Carefully place two cutlets on the bottom half of each baguette. Fold each slice of provolone cheese in half and place 4 slices on top of the chicken cutlets and 4 more slices on top of the pesto inside each top.
- Pop the baguettes back into the oven and bake for 3 minutes until the cheese is melted. Carefully remove from the oven. Place 3–4 slices of bacon on top of the chicken and cheese. On the other half, place 3 slices of tomatoes, sprinkle with black pepper. In a small bowl, add the shredded lettuce with the remaining Caesar dressing. Toss the lettuce with the dressing. Divide the salad in half. Place half of the Caesar salad on top of the tomatoes in each sandwich. Bring both halves together. Cut the baguette into individual sandwich servings.
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
