Grilled Chicken Caesar Sandwiches
Grilled Chicken Caesar Sandwiches
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
For the Caesar Dressing
- 1/2 cup Hellmann's Real Mayonnaise
- 1/4 cup Parmesan cheese, finely grated
- 1 lemon, juiced (about 2 tablespoons fresh lemon juice)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon anchovy paste, or 1 finely minced anchovy fillet
For Assembly
- 4 brioche buns
- 1 tablespoon olive oil, for brushing buns
- 2 cups romaine lettuce, chopped
- 1/2 cup croutons, crushed or whole
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the chicken. Place the boneless, skinless chicken breasts on a cutting board. Carefully slice each chicken breast horizontally to create two thinner cutlets. This helps them cook more evenly and quickly.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, drizzle the olive oil over the chicken cutlets. Season generously with salt, black pepper, and garlic powder. Use your hands to mix the chicken, ensuring each piece is evenly coated with the seasonings.
⏱️ 3 min
- 3
Once the grill is hot, place the seasoned chicken cutlets directly on the grates. Grill for 4-6 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F) and has visible char marks. Remove the chicken from the grill and let it rest for a few minutes before slicing it into 1/2-inch strips.
⏱️ 12 min
- 4
While the chicken is resting, prepare the Caesar dressing. In a medium bowl, combine Hellmann's Real Mayonnaise, grated Parmesan cheese, fresh lemon juice, Worcestershire sauce, Dijon mustard, minced garlic cloves, and anchovy paste (or finely minced anchovy fillet). Whisk all the ingredients together thoroughly until the dressing is smooth and well combined.
⏱️ 5 min
- 5
Prepare the brioche buns. Carefully slice each bun in half horizontally. Lightly brush the cut sides of the brioche buns with olive oil. Place the buns cut-side down on the grill (or in a dry skillet if your grill is still occupied) and toast for 1-2 minutes, or until golden brown and slightly crispy. Remove from the grill.
⏱️ 3 min
- 6
Assemble the sandwiches. Spread a generous amount of the prepared Caesar dressing on both the top and bottom halves of each toasted brioche bun. On the bottom bun, layer about 1/2 cup of chopped romaine lettuce. Place the sliced grilled chicken on top of the lettuce. Sprinkle some croutons over the chicken. Finally, place the top bun on the sandwich to complete the assembly. Serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Caesar Sandwiches
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
For the Caesar Dressing
- 1/2 cup Hellmann's Real Mayonnaise
- 1/4 cup Parmesan cheese, finely grated
- 1 lemon, juiced (about 2 tablespoons fresh lemon juice)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon anchovy paste, or 1 finely minced anchovy fillet
For Assembly
- 4 brioche buns
- 1 tablespoon olive oil, for brushing buns
- 2 cups romaine lettuce, chopped
- 1/2 cup croutons, crushed or whole
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the chicken. Place the boneless, skinless chicken breasts on a cutting board. Carefully slice each chicken breast horizontally to create two thinner cutlets. This helps them cook more evenly and quickly.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, drizzle the olive oil over the chicken cutlets. Season generously with salt, black pepper, and garlic powder. Use your hands to mix the chicken, ensuring each piece is evenly coated with the seasonings.
⏱️ 3 min - 3
Once the grill is hot, place the seasoned chicken cutlets directly on the grates. Grill for 4-6 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F) and has visible char marks. Remove the chicken from the grill and let it rest for a few minutes before slicing it into 1/2-inch strips.
⏱️ 12 min - 4
While the chicken is resting, prepare the Caesar dressing. In a medium bowl, combine Hellmann's Real Mayonnaise, grated Parmesan cheese, fresh lemon juice, Worcestershire sauce, Dijon mustard, minced garlic cloves, and anchovy paste (or finely minced anchovy fillet). Whisk all the ingredients together thoroughly until the dressing is smooth and well combined.
⏱️ 5 min - 5
Prepare the brioche buns. Carefully slice each bun in half horizontally. Lightly brush the cut sides of the brioche buns with olive oil. Place the buns cut-side down on the grill (or in a dry skillet if your grill is still occupied) and toast for 1-2 minutes, or until golden brown and slightly crispy. Remove from the grill.
⏱️ 3 min - 6
Assemble the sandwiches. Spread a generous amount of the prepared Caesar dressing on both the top and bottom halves of each toasted brioche bun. On the bottom bun, layer about 1/2 cup of chopped romaine lettuce. Place the sliced grilled chicken on top of the lettuce. Sprinkle some croutons over the chicken. Finally, place the top bun on the sandwich to complete the assembly. Serve immediately.
⏱️ 7 min