Chicken Caesar Sandwiches

Chicken Caesar Sandwiches
Chicken caesar sangas on Abbott's Bakery Light Rye 🥪✨


For the dressing:

  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 3 anchovy fillets, finely chopped
  • 2 cloves garlic, minced
  • 50g extra virgin olive oil
  • 100g vegetable oil (or another neutral oil)
  • Lemon juice, to taste

For the chicken schnitzels

  • ⅓ cup plain flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 chicken breasts (approx 600g)

For the sandwiches:

  • 8 slices Abbott’s Bakery XXX bread
  • Butter, at room temperature
  • Cos lettuce, sliced
  • Cracked black pepper
  • Grana Padano or Pamigiano Reggiano

Makes 4 sandwiches


  1. To make the dressing, whisk together egg yolks, Dijon mustard, anchovy fillets, garlic and a pinch of salt.
  2. Whilst whisking, slowly drizzle in oil.
  3. Taste and season, then whisk in water or lemon juice (to taste) until the consistency thins out a little.
  4. Prepare the chicken one breast at a time, placing each in between two pieces of baking paper and gently pounding with a rolling pin, or your fist, until the breast is an even 1.5cm in thickness. Cut each breast in halves so you have 4 pieces of chicken.
  5. Add a generous amount of olive oil to a medium pan and heat over medium-high (about ½cm deep).
  6. Fry chicken until golden brown and cooked through (approx. 2 mins each side).
  7. Transfer to a plate lined with paper towel and season with salt flakes.
  8. Add cos lettuce to a mixing bowl, pour over a few tbsp dressing and toss to coat. Store remaining dressing in an airtight container in the fridge for up to 1 week to use for a salad or sandwich another day.
  9. On a large chopping board, lay out 8 slices of Abbott’s Bakery bread and butter.
  10. Assemble sandwiches, each with a schnitzel, topped with dressed lettuce, cracked black pepper and a generous grating of Parmesan.
  11. Serve immediately.

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