Grilled Chicken Caesar Salad Sandwich

This bountiful sandwich takes all the tasty parts of the famous grilled chicken Caesar salad and turns it into a sandwich. Grilled or toasted ciabatta rolls play the role of toast. It’s filled with quickly marinated grilled chicken thighs and crunchy romaine lettuce. Make it easy on yourself and use store-bought clothes or make this one.

active time: 30 minutes; total time: 45 minutes

Storage notes: Refrigerate chicken and sauce separately for up to 3 days.



Tested size: 4 servings

  • for chicken
  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon Dijon mustard

  • 1 teaspoon garlic powder

  • 4 boneless, skinless chicken thighs (about 2 pounds total)

  • for seasoning
  • 4 anchovy fillets, drained and mashed

  • 2 cloves garlic, minced or finely grated

  • 6 tablespoons freshly grated Parmesan cheese

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 2 teaspoons of red wine vinegar

  • 1 teaspoon hot sauce such as crystal, plus more as needed

  • 1/2 teaspoon honey

  • 1/2 teaspoon freshly ground black pepper, plus more as needed

  • 1/2 cup extra virgin olive oil

  • for sandwich
  • 8 to 12 large lettuce leaves, washed and cut into small pieces

  • 4 ciabatta rolls

  • Grated Parmesan cheese, for serving (optional)

  • Cornice for serving (optional)

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In an airtight container large enough to hold the chicken, whisk together the oil, mustard, and garlic powder. Add the chicken and stir until well covered. Cover and leave on the counter for 10 minutes or refrigerate overnight.

Make the salad dressing: While dressing the chicken, in a medium bowl, whisk together anchovies, garlic, cheese, Worcestershire sauce, lemon juice, mustard, vinegar, hot sauce, honey, and pepper until well blended. Slowly add the oil in a steady stream, continuing to whisk until the sauce becomes an emulsifier. Taste, and adjust seasonings to taste (see Make Ahead).

When you’re ready to cook, prepare a gas or charcoal grill for direct heat grilling or heat a grill pan over medium-high heat. Place the chicken, with the marinade still attached, on the grill or grill pan. Cook, without moving the chicken, until it shows grill marks, about 5 minutes. Flip and cook for an additional 5 minutes, or until the chicken’s internal temperature registers 165 degrees on a quick-read thermometer.

Lightly brush the inside of the ciabatta rolls with some of the sauce and place the cut side down on the hot grill pan or grill until lightly browned with grill marks. (You can grill both sides of the rolls if you like.)

When you’re ready to make your sandwiches, in a large bowl, mix the romaine with 1/2 cup of the sauce until well coated. Place a piece of chicken on the bottom half of each roll, cover with a large portion of the boiled romaine and add the grated cheese, if using. Cover with each roll, and serve with a cornice on the side, if desired.

Recipe source

From Recipe Editor Anne Maloney.

Tested by Anne Maloney.

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