Chicken Caesar Salad Sandwich
- Matthew Hussey
- May 30
- 2 min read
Forget boring chicken sandwiches. Today I’m taking a crispy chicken cutlet, piling it high with Caesar salad, shaved parmesan, lemon, and dressing, then stacking it all on toasted Italian bread for one giant sandwich that’ll feed a crowd. Along the way I’ll show you how to butterfly chicken breasts into cutlets, bread them for maximum crunch, shallow fry them right on the Blackstone griddle, and build a sandwich that’s anything but boring. If you love chicken sandwiches, Blackstone recipes, easy griddle meals, and practical cooking tips, this one’s for you.
Ingredients
• 3 chicken breasts (about 1.5 lb / 680 g), butterflied into 6 cutlets
• 1 large egg
• 1/2 cup buttermilk (120 mL)
• 1 1/2 cups all-purpose flour (190 g)
• 2–3 tbsp Hussey's Chicken Dust seasoning
• 1 cup panko breadcrumbs (50 g)
• 1 cup plain breadcrumbs (100 g)
• 1/2 cup canola oil for shallow frying (120 mL)
• 1 head iceberg lettuce or 2 hearts romaine, chopped
• 1/2 cup shaved Parmesan cheese (45 g)
• 1 lemon
• 1/2 cup Caesar dressing (120 mL)
• 1 Italian loaf or French bread loaf
Instructions
1. Preheat Blackstone or griddle on low for 5–10 minutes.
2. Butterfly chicken breasts horizontally into 6 cutlets. Place in a gallon bag and pound evenly thin.
3. In one bowl whisk egg and buttermilk together.
4. Add flour to a separate bowl and season with Chicken Dust.
5. Mix panko and breadcrumbs together in another bowl.
6. Coat chicken in seasoned flour, dip into egg/buttermilk mixture, then coat with breadcrumb mixture.
7. Allow breaded cutlets to rest 5–10 minutes so coating adheres.
8. Make salad by combining chopped lettuce, shaved Parmesan, lemon juice, and Caesar dressing. Toss lightly.
9. Add oil to griddle and heat to about 375–380°F (190–193°C).
10. Shallow fry chicken cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
11. Slice and lightly toast bread if desired.
12. Build sandwich with chicken cutlet topped with Caesar salad mixture and serve immediately.
Matt's Notes
• Letting breaded chicken rest helps the coating stick.
• Thin cutlets cook faster and more evenly.
• Add bacon, croutons, or tomatoes if desired.
• That's some good groceries.
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