We absolutely adore these grilled chicken Caesar sandwiches! Juicy, smoky, and full of flavor, they’re simple to make and perfect for a quick summer dinner.
I’ve got a new favorite dinner to share with you.
These grilled chicken Caesar sandwiches look effortless — because they are — but they pack a serious flavor punch. They’re ideal for warm summer evenings or a busy weeknight. Add a chilled glass of white wine and you’ve got a simple, satisfying meal.
I’m always hunting for easy, delicious weeknight dinners and these are a winner. I was inspired by my grilled buffalo chicken sandwiches, and decided to give the same approach to a classic chicken Caesar — just without the salad.
We do still have some greens though.
The Caesar dressing is my longtime favorite: Greek yogurt–based with parmesan, lemon, Dijon and a touch of anchovy paste for that authentic savory boost. It’s creamy and bright; don’t skip the anchovy paste if you want the classic Caesar flavor.
You can make the dressing ahead and store it in the fridge. For the chicken, I prefer a simple marinade of olive oil, garlic and Dijon — not the dressing itself. The dressing becomes the sandwich sauce or dip, whichever you prefer.
The marinade is quick and flexible: marinate the chicken for 30 minutes or up to overnight. Grilling gives the chicken a wonderful smoky flavor that makes these sandwiches memorable.
I like to use brioche buns and crisp romaine leaves — that combination recreates the chicken Caesar experience inside a sandwich.
Here’s the idea:
The brioche buns are buttery and soft, and toasting or grilling them adds another delicious layer.
The romaine brings the crisp, refreshing element you expect from a Caesar salad.
The chicken is smoky, juicy and well seasoned. Thin-sliced chicken breasts work especially well for easy biting and even cooking.
Finally, the creamy Caesar dressing ties everything together — it’s practically drinkable.
You can finish with freshly grated Parmesan and a spritz of lemon for brightness. Serve with kettle chips, a pasta salad, grilled vegetables, or corn on the cob. Leftover dressing works great tossed with a kale Caesar crunch salad or as a dip for veggies.
I absolutely love this sandwich for easy entertaining or a relaxed family dinner.
Grilled Chicken Caesar Sandwiches
Grilled Chicken Caesar Sandwiches
Ingredients
- 4 boneless skinless chicken breasts (thin-sliced preferred)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- kosher salt and pepper
- 4 brioche buns
- freshly grated Parmesan, for topping
- romaine lettuce leaves, for topping
- lemon wedges, for spritzing
Caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
Instructions
-
Use 4 thin-sliced chicken breasts, or slice 2 large breasts lengthwise to make 4 pieces. Thin slices grill quickly and are easy to bite into.
-
Marinate the chicken in a dish or resealable bag. Whisk together olive oil, Dijon, minced garlic and a big pinch of salt and pepper. Pour over the chicken and refrigerate for at least 30 minutes or up to overnight. Remove from the fridge about 30 minutes before grilling. Prepare the Caesar dressing now if desired — it can be made ahead.
-
Preheat the grill to high and let it heat for 10 to 15 minutes.
-
Remove the chicken from the marinade, letting excess drip off. Grill 3 to 5 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 to 10 minutes. Grill the brioche buns if you like a toasted finish.
-
To assemble: spread Caesar dressing on the bottom bun, add romaine, place the chicken on top, spritz with lemon if desired, drizzle more dressing and sprinkle Parmesan. Close with the top bun and serve.
Caesar dressing
-
In a food processor, combine garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt and pepper. Blend until smooth, then stream in the olive oil while the processor runs until the dressing is creamy. Store extra dressing in a sealed container in the fridge for 3–4 days and stir before using.
Did you make this recipe?
Share your photo on social media and tag it so others can enjoy your version. Thank you — I appreciate you!
Dinner is served.