This sandwich is basically the baby of a Caesar salad and a chicken/bacon sandwich. The chicken is marinated and pan seared for moist flavorful chicken (dry chicken on a sandwich is the worst). I used my homemade Caesar dressing (eggless and so easy since it uses already prepared mayo) but if you have a favorite bottled dressing that would work too. I chopped bacon and added it the dressing and I think I’m going to do this for my regular Caesar salads too because it tastes amazing.
I pan fried two onions cut into slices and layered that on the bread along with the bacon Caesar dressing and some shredded lettuce and shaved parmesan. I used my favorite sandwich rolls to make these, and I suggest any soft deli roll for this, lightly toasted. Sourdough would also be fantastic for this sandwich.
Chicken Bacon Caesar Sandwiches
Ingredients
For the chicken:
- 1 1/2 lbs boneless skinless chicken breasts cut longways in half and pounded out to fit a sub roll
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 2 tbsp olive oil
For the sandwich:
- 4-5 deli rolls my recipe is on the site
- Caesar dressing my home recipe is on the site
- shredded lettuce
- 2 onions thinly sliced and fried in a tbsp of olive oil for 2-3 minutes and sprinkled with salt
- 1/2 cup finely chopped bacon I mixed this into the dressing. Using whole slices of bacon on these would be great too.
- shaved parmesan cheese
Instructions
- Combine the chicken marinade ingredients and add the chicken. Rest overnight in the fridge. Heat 3 tbsp oil in a skillet over medium high and add the chicken. Cook, flipping occasionally until the chicken in browned on both sides and fully cooked.
- Toast the rolls in a 350 degree oven for about 5 minutes. Spread both sides with some dressing and layer onions and then chicken on one and shaved parm and lettuce on the other. If using stirps of bacon place them on top of the chicken. Put the two sides together and press down a little. Cut in half and serve.
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