It’s easy to make and completely customizable. I’ve had a recent sandwich obsession. This is how I made the BLTA Egg Salad Sandwich. But with this chicken Caesar salad sandwich, no customization/adaption was needed. This recipe is perfect, just as it is.

The dressing had a refreshing hint of tanginess and was richly creamy. The toasted ciabatta was perfect for this sandwich. It gave you a great crunch in each bite. The only tiny change I made was also to add the romaine leaves to the Caesar salad dressing. This gives you a double dose of creamy Caesar goodness.

Jason, whom I have never seen consume a Caesar in the three and a half years that we’ve known each other, ate this sandwich like it was no tomorrow. It’s hard to beat!


1 cup romaine lettuce leaves

1 pound of boneless, skinless, thinly sliced chicken breasts

To taste, add Kosher Salt and freshly ground Black Pepper

Olive oil one tablespoon

Four ciabatta rolls, toasted, for serving

1/4 cup of shaved Parmesan cheese to serve


8 Anchovies

Two cloves garlic pressed

Six tablespoons mayonnaise

Freshly squeezed Lemon Juice 3 Tbsp

Splash of Worcestershire Sauce

To taste, add Kosher Salt and freshly ground Black Pepper


In a small bowl, combine anchovies with mayonnaise, Worcestershire sauce, lemon juice, and salt to taste. If the dressing becomes too thick, you can add more water.

Combine romaine lettuce in a small dish with 1/2 teaspoon Caesar salad dressing. Set aside.

Season the chicken breasts to your taste with salt and black pepper. Over medium heat, heat olive oil in a large skillet. Cook chicken, flipping it once, for 3-4 minutes on each side. Allow to rest for 5 minutes, then slice across the grain.

Sandwiches on ciabatta with romaine lettuce and chicken are served. Also, add Parmesan, Caesar, and Parmesan dressing.