Description
A crunchy, creamy sandwich that combines Panko-crusted chicken, crisp romaine, and tangy Caesar dressing between toasted bread.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1 cup breadcrumbs (Panko recommended)
- ½ cup grated Parmesan cheese, plus extra for serving (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 slices of bread (sourdough, ciabatta, or sandwich bread)
- 1 cup romaine lettuce, chopped
- ½ cup Caesar dressing
- Optional: beaten egg or olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Combine breadcrumbs, Parmesan, garlic powder, salt, and pepper in a medium bowl.
- Beat an egg in a shallow dish or brush chicken breasts with olive oil, if using.
- Press each chicken breast into the breadcrumb mixture to coat evenly.
- Place the coated chicken on the prepared baking sheet and bake for 20–25 minutes until golden and cooked through.
- Toast the bread until golden and crisp while the chicken bakes.
- Let the chicken rest for 5 minutes, then slice into strips.
- Spread Caesar dressing on one slice of toasted bread, add romaine, arrange chicken strips on top, sprinkle with extra Parmesan, and close with another slice.
Notes
For a gluten-free version, use gluten-free breadcrumbs and check your dressing. Serve hot with fries or a side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: American