Chicken Caesar Baguettes
These Chicken Caesar Baguettes are a fresh and flavorful twist on a classic Caesar salad—perfect for picnics, casual lunches, or summer dinners. Juicy grilled chicken, crispy romaine, and shaved Parmesan are paired with a tangy lemon-Dijon-anchovy dressing and layered into toasted garlic-rubbed baguettes with juicy tomatoes and crisp celery for the ultimate handheld Caesar experience.
Equipment
- Outdoor grill or grill pan
- Chef’s knife
- Cutting board
- Small mixing bowl
- Whisk
- Tongs
- Grater
- Mixing bowl for salad
Ingredients
- 2 8- ounce boneless skinless chicken breasts
- 2 Tbsp + 1/2 tsp olive oil divided
- Kosher salt and black pepper
- 1 lemon halved
- 1 baguette halved crosswise and split open (hinge intact)
- 1 small garlic clove
- 1 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tsp anchovy paste
- 4 oz romaine heart leaves separated
- 2 ribs celery very thinly sliced
- 1 oz Parmesan cheese grated (about 1/4 cup)
- 2 Roma tomatoes sliced
Instructions
- Heat grill to medium. Rub chicken with 1/2 tsp olive oil and sprinkle with 1/4 tsp each salt and pepper. Grill 8–10 minutes per side or until internal temperature reaches 165°F. Transfer to cutting board and let rest for 10 minutes before slicing.
- While chicken is grilling, place lemon halves and cut-side baguettes on grill until charred, about 2–3 minutes. Transfer to cutting board and rub cut side of baguette with garlic clove.
- Squeeze 2 tablespoons juice from grilled lemon into a bowl. Whisk in mayonnaise, Dijon mustard, and anchovy paste. Gradually whisk in remaining 2 tablespoons olive oil until emulsified.
- In a large bowl, toss romaine and celery with 1/4 cup of the dressing and 1/4 tsp black pepper. Add Parmesan and another 1/4 tsp black pepper.
- Drizzle remaining dressing on both halves of the baguette. Layer with sliced grilled chicken, Caesar salad, and tomato slices.
- Cut each baguette half in half again to yield 4 sandwiches. Serve immediately or wrap for later.
Notes
- Charred lemon adds a smoky, sweet depth to the dressing—don’t skip it!
- Use a crusty baguette with a soft center to hold the filling without becoming soggy.
- This recipe travels well, making it perfect for picnic lunches or on-the-go meals.
- Substitute anchovy paste with Worcestershire sauce if needed.
- To make ahead, keep dressing separate and assemble sandwiches just before serving.