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A grilled chicken caesar sandwich is cut in half on a plate, served with potato chips and a lemon wedge.
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Grilled Chicken Caesar Sandwich with Anchovy Butter

Grilled chicken cutlets on anchovy butter toast with cold Caesar romaine and shredded Parmesan. This is the sandwich that turns a crouton craving into a full grill-day meal in under an hour.
Prep Time15 minutes
Cook Time12 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings (1 sandwich each)
Calories: 1317kcal
Author: Dee Broughton

Equipment

Ingredients

For the Chicken Marinade

  • 2 chicken cutlets
  • 1 tablespoon olive oil
  • ½ lemon juiced
  • 1 teaspoon Dijon mustard
  • 3 garlic cloves smashed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Anchovy Garlic Butter Bread

  • 1 ciabatta loaf or 1 small French loaf
  • 4 tablespoons unsalted butter softened to room temperature
  • 1 teaspoon anchovy paste
  • 1 garlic clov minced
  • ½ lemon juiced

For the Sandwiches

  • 1 heart romaine lettuce chopped and dried
  • ⅓ cup Caesar dressing divided
  • ½ cup shredded Parmesan divided

Instructions

Marinate the Chicken

  • Whisk the olive oil, lemon juice, Dijon, smashed garlic cloves, salt, and pepper together in a medium bowl. Add the cutlets and turn to coat completely. Cover and refrigerate for 30 minutes.
    Raw chicken breasts on a dark plate, seasoned with olive oil, garlic cloves, and pepper. Lemon, anchovy paste, salt, pepper, and olive oil are visible nearby.

Make the Anchovy Butter

  • Mash the softened butter, anchovy paste, minced garlic, and lemon juice together in a small bowl until smooth and evenly combined.
    A bowl of seasoned anchovy butter is mixed with a fork, surrounded by a striped towel, lemon halves, black pepper, and grated cheese on a dark surface.

Grill the Chicken

  • Preheat your grill to medium-high heat, around 400-450°F. Remove the cutlets from the marinade and grill 3-4 minutes per side until internal temp reads 165°F. Transfer to a plate and rest for 2 minutes before assembling.
    Two grilled chicken breasts in s grill pan , with seasoning ingredients and lemon above on a dark surface.

Toast the Bread

  • Cut the loaf in half crosswise, then split each piece open. Spread the anchovy garlic butter over the cut sides. Grill cut side down for 1-2 minutes until golden and crisping at the edges.
    Two halves of toasted bread sit on a wooden cutting board, surrounded by a lemon, anchovy paste, oil, pepper, grated cheese, and a striped cloth.

Dress the Romaine

  • Toss the chopped romaine with most of the Caesar dressing and about half the shredded Parmesan until well coated.
    A bowl of chopped romaine lettuce, tossed in caesar dressing, with grated cheese, next to a board holding anchovy paste, lemon, salt, pepper, olive oil, and garlic.

Assemble

  • Spread the remaining Caesar dressing over the toasted bread. Layer a rested chicken cutlet onto each bottom half, top with the dressed romaine, and finish with the remaining Parmesan. Close and serve immediately.
    Open Caesar chicken sandwich on a wooden cutting board topped with lettuce and grated cheese, with seasonings, anchovy paste, lemon, and olive oil nearby. A striped cloth is on the lower edge.

Notes

  • Store all components separately. Assembled sandwiches do not hold.
  • Chicken refrigerates up to 3 days. Anchovy butter refrigerates up to 3 days.
  • Very thin cutlets may only need 2 min per side. Check early.
Gas grill: Preheat on medium-high for 10 minutes with the lid down before adding the chicken. The even, controllable heat is forgiving on thin cutlets. Watch the bread closely when toasting, gas runs cleaner, but the butter still browns fast.
Charcoal grill: The smoke is a bonus here. It adds a layer that plays against the anchovy butter in a way that gas just does not. Let the coals ash over fully before cooking so you have steady medium-high heat, not a spike. When you toast the bread, check it at 60 seconds; the heat from the charcoal can burn the bread faster than you expect.

Nutrition

Serving: 1serving | Calories: 1317kcal | Carbohydrates: 115g | Protein: 67g | Fat: 65g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2900mg | Potassium: 827mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2195IU | Vitamin C: 33mg | Calcium: 370mg | Iron: 2mg