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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 510 kcal

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.
Keyword baguette recipe, charred lemon dressing, chicken caesar sandwich, grilled chicken sandwich, lemon Dijon dressing, picnic sandwich, summer chicken recipes