Crispy Chicken Caesar Club Sandwich with Bacon and Parmesan
A towering triple-decker sandwich that combines the classic flavors of Caesar salad with crispy bacon and golden pan-seared chicken breast. Fresh romaine lettuce is tossed in a homemade Caesar dressing made with Parmesan, lemon juice, and Worcestershire sauce, then layered with juicy sliced chicken, crispy bacon, and ripe tomatoes between toasted white bread. This hearty sandwich is perfect for lunch or dinner when you want something satisfying and indulgent. The combination of creamy Caesar dressing, smoky bacon fat-cooked chicken, and fresh vegetables creates a restaurant-quality sandwich that's surprisingly easy to make at home.
Ingredients
- ⅝ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- kosher salt
- freshly ground black pepper
- ¼ cup grated Parmesan
- Parmesan, for serving(optional)
- 8 pieces bacon, thinly sliced
- 4 Perdue Perfect Portions boneless skinless chicken breasts
- 1 romaine heart
- 1 large tomato
- 12 slices white sandwich bread
Instructions
- 1
Combine mayonnaise, lemon juice, water, mustard, Worcestershire sauce, and garlic powder in a medium bowl
- 2
Season with salt and pepper, then stir in Parmesan
- 3
Refrigerate dressing until step 6
- 4
Arrange bacon in an even layer in a large skillet
- 5
Cook over medium, turning occasionally, until crispy
- 6
Transfer bacon to a paper towel-lined plate
- 7
Carefully pour off all but 1 tablespoon of the accumulated fat
- 8
Return skillet to stove top
- 9
Heat skillet and remaining bacon fat over medium-high
- 10
Transfer chicken to skillet and cook, turning once, until golden brown and cooked through
- 11
Transfer chicken to a plate and let rest
- 12
Cut romaine in half crosswise, then separate into leaves
- 13
Core and slice tomato
- 14
Toast bread
- 15
Thinly slice chicken
- 16
Break bacon strips in half
- 17
Transfer romaine and 1/4 cup Caesar dressing to a medium bowl and toss to coat
- 18
Spread 1 tablespoon dressing on one side of 4 toast slices
- 19
Top with lettuce, sliced chicken, tomato, bacon, and a sprinkle of Parmesan
- 20
Top each sandwich with a second slice of toast and spread with remaining dressing
- 21
Top with lettuce, chicken, tomato, bacon, and more Parmesan
- 22
Top sandwiches with remaining toast
- 23
Press down firmly to pack all ingredients together
- 24
Garnish by piercing cocktail toothpicks into sandwiches and cut in half diagonally
- 25
Sprinkle with more Parmesan if desired
Tips
Cook chicken in the bacon fat for extra flavor and to prevent sticking to the pan.
Press down firmly on the assembled sandwich to help all the layers stick together before cutting.
Use cocktail toothpicks to hold the sandwich together and make cutting easier.
Good to Know
Refrigerate assembled sandwiches up to 4 hours wrapped in plastic wrap.
Caesar dressing can be made up to 3 days ahead. Cook bacon and chicken up to 1 day ahead.
Serve immediately while toast is still warm and crispy.
Common Mistakes
Don't skip pressing the sandwich down or it will fall apart when cutting.
Substitutions
FAQ
Can I make this with rotisserie chicken?
Yes, use about 2 cups of shredded rotisserie chicken. Skip the cooking step and just warm it in the bacon fat for 1-2 minutes.
What if I don't have Worcestershire sauce?
You can substitute with a few drops of fish sauce or anchovy paste, or omit it entirely for a milder Caesar flavor.
How long will leftover sandwiches keep?
Assembled sandwiches are best eaten immediately but can be refrigerated up to 4 hours. The bread will soften over time.