Description
This Crunchy Chicken Caesar Sandwich combines crispy fried chicken tenderloins with a fresh, tangy Caesar salad tucked inside a toasted garlic butter sub roll. Roasted garlic butter spread adds a deliciously savory and aromatic layer to the sandwich, while the freshly grated parmesan and lemon juice elevate the flavors. Perfect for a satisfying lunch or casual dinner with a gourmet twist.
Ingredients
Scale
For the Sandwich and Bread:
- 4 sub rolls
- 8 tbsps unsalted butter, softened
- 1/8 cup fresh parmesan, grated
- 2 heads of garlic, roasted
- Salt and pepper, to taste
- Avocado oil, for frying
For the Chicken:
- 1 lb chicken tenderloins, tenderized
- Flour, for breading
- Caesar dressing, 1/2 cup for breading + for salad
- 2 tbsps water (to mix with Caesar dressing for breading)
- Breadcrumbs or panko crumbs, for breading
- Salt and pepper, to taste
For the Salad:
- 2 hearts romaine lettuce, washed, dried, chopped
- Caesar dressing, to taste
- Fresh lemon, juiced
- Fresh grated parmesan, to taste
For Garnish:
- 1 tbsp parsley, finely chopped
Instructions
- Prepare Garlic Butter Rolls: Preheat your oven to 350°F. In a small bowl, combine softened butter with finely chopped roasted garlic, grated parmesan, salt, and pepper to create garlic butter. Slice the sub rolls lengthwise and slightly hollow them out. Spread the garlic butter mixture inside the rolls and sprinkle extra parmesan on top. Place the rolls open side up on a baking sheet and bake for 10-15 minutes, until the tops are golden and toasted. For extra crispiness, broil on high for 2-3 minutes.
- Prepare Breading Station: Set up three shallow dishes: one with flour, one with a mixture of Caesar dressing and 2 tablespoons of water, and the last with breadcrumbs or panko crumbs. Season the chicken tenderloins with salt and pepper. Dredge each tenderloin first in flour, then dip into the Caesar dressing mixture, and finally coat thoroughly with breadcrumbs. Set aside.
- Fry Chicken Cutlets: Heat a large pan over medium heat and add enough avocado oil to coat the bottom. To test if the oil is hot enough, sprinkle a pinch of breadcrumbs into the oil; if they sizzle immediately, the oil is ready. Fry the breaded chicken tenderloins until golden brown on each side, about 4-5 minutes per side depending on thickness. Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
- Prepare Caesar Salad: Toss the chopped romaine lettuce with your preferred Caesar dressing. For enhanced flavor, add fresh lemon juice and grated parmesan cheese to the salad and mix well.
- Assemble Sandwiches: Open the toasted garlic butter rolls, place a crispy chicken cutlet inside each, top with the dressed romaine salad, and sprinkle with extra parmesan cheese. Add chopped parsley for garnish if desired. Serve immediately and enjoy the combination of crunchy, creamy, and savory flavors.
- Roast Garlic: Preheat the oven to 425°F. Cut the garlic heads across the equator (horizontally) to expose the cloves. Place the cut side down on a large sheet of foil. Drizzle with olive oil and season with salt and pepper. Wrap the garlic heads loosely in the foil and roast for 30-45 minutes until the garlic cloves are soft and golden brown. Use this roasted garlic to mix into your garlic butter for the sandwich.
Notes
- Use fresh lemon juice in Caesar salad to brighten the flavor.
- For a healthier alternative, consider baking the chicken cutlets instead of frying.
- Make sure chicken tenderloins are evenly tenderized for uniform cooking.
- Broiling the rolls briefly after baking adds a nice toasted crunch.
- Roasted garlic can be made ahead and stored refrigerated for up to a week.
- Adjust the amount of Caesar dressing to your taste for the salad and breading.
