This sandwich was born the day after I made the Chicken Caesar Dip. I had the dip sitting in the fridge and I needed lunch and this is what happened. Toasted brioche, Caesar dressing on both slices, crisp lettuce, a generous pile of the dip, and then salt and vinegar crisps pressed right in before closing. Wrapped in parchment paper and eaten immediately.
The crisps are not optional in my opinion. They add a crunch and a tang that takes the whole sandwich somewhere completely different. It is one of those combinations that sounds simple but genuinely surprises you on the first bite.
Why You’ll Love This Recipe
- The perfect next day use for the Chicken Caesar Dip
- Toasted brioche with Caesar dressing on both sides for maximum flavor
- Salt and vinegar crisps pressed inside for crunch and tang
- Wrapped in parchment paper for that proper sandwich experience
- Part of the Caesar series and a worthy final addition
- Ready in under 10 minutes if the dip is already made
About the Chicken
This sandwich is built around the Chicken Caesar Dip which uses leftover chicken from my Sunday Chicken Roast. If you have made that recipe you can use the leftover chicken directly. You need around 300 to 400g of cooked shredded chicken for the dip, which is roughly half a large chicken breast.
If you do not have leftover roast chicken, here are a few easy alternatives:
Pan fried chicken: Season a chicken breast with salt, pepper, and a little garlic powder. Cook in a pan over medium high heat for 4 to 5 minutes per side until golden and cooked through. Let it cool before shredding.
Boiled chicken: Place the chicken breast in a pot of salted water and bring to a boil. Reduce the heat and simmer for 15 to 18 minutes until cooked through. Remove and let it cool before shredding. This gives you the most neutral flavor which lets the Caesar dressing and other ingredients do the talking.
Rotisserie chicken: Store bought rotisserie chicken works perfectly here and saves all the effort. Just pull the meat off, shred it, and you are ready to go.
However you cook it, shred the chicken using two forks or pop it in a stand mixer with the paddle attachment on low for a minute for the quickest, most even shred.
Ingredients
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For the Chicken Caesar Dip
- 300 to 400g cooked chicken, shredded
- 1 large red onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 apples, finely chopped
- 8 to 10 jalapenos, chopped
- 1 to 2 pepperoncini, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup Caesar dressing
- Salt and pepper to taste
For the Sandwich
- 8 slices brioche bread, or any bread you like
- Caesar dressing
- Lettuce
- Salt and vinegar crisps, or any flavour you like
Instructions
1. Make the Caesar Dressing
In a bowl, whisk together the Greek yogurt, mayonnaise, grated Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper until smooth and creamy. Taste and adjust the seasoning. You will use 1/4 cup in the dip and more for spreading on the bread. Store any leftover dressing in the fridge for up to 5 days.
2. Make the Chicken Caesar Dip
Shred the cooked chicken using two forks, by hand, or in a stand mixer with the paddle attachment on low for about a minute until finely and evenly shredded.
Add to a large bowl with the chopped red onion, green bell pepper, apple, jalapenos, pepperoncini, and parsley. Pour 1/4 cup of the Caesar dressing over the top and mix until everything is fully combined. Season with salt and pepper to taste. Set aside.
3. Toast the Bread
Toast all 8 slices of brioche until golden. Brioche toasts beautifully and the slight sweetness of the bread works really well against the tangy Caesar dressing and the heat from the jalapenos in the dip.
4. Assemble the Sandwich
Spread Caesar dressing generously on both slices of toasted bread, going all the way to the edges.
Add a layer of lettuce on the bottom slice. Pile a generous amount of the Chicken Caesar Dip on top of the lettuce. Add a handful of salt and vinegar crisps over the dip and press down gently so they nestle into the filling.
Place the top slice of bread over the crisps and press the sandwich together firmly so everything holds.
5. Wrap and Serve
Wrap the sandwich tightly in parchment paper. This keeps everything together and makes it easier to eat without the filling falling out. Slice in half through the parchment and serve immediately.
Why Crisps Inside a Sandwich
If you have never put crisps inside a sandwich before, this is the recipe that will convert you. The salt and vinegar flavor adds a sharp tanginess that cuts right through the creaminess of the Caesar dressing and the richness of the dip. The crunch they add is completely different from lettuce or any other vegetable. They soften very slightly once pressed in against the warm toast but still have enough texture to make every bite interesting.
Any crisps you enjoy work here. Salt and vinegar is my personal preference because the acidity pairs so well with the Caesar flavors but cheese and onion, ready salted, or even a flavored tortilla chip all work.
Why Brioche
Brioche has a slight sweetness and a soft, pillowy texture that toasts up beautifully golden on the outside while staying tender in the middle. That gentle sweetness is a really nice contrast to the tangy dressing, the spicy jalapenos, and the sharp crisps. It also holds up well once the sandwich is pressed and wrapped without going soggy.
Any bread you enjoy works here though. A sourdough, a crusty white, or a good sandwich loaf all make excellent alternatives.
The Parchment Wrap
Wrapping the sandwich in parchment paper before slicing is not just for aesthetics. It holds everything together while you cut and keeps the layers from sliding apart as you eat. It also makes it far easier to eat on the go or pack for a picnic. Press and wrap, then slice through the parchment for a clean cut and a proper sandwich experience.
Tips for Getting It Right
Make the dip ahead of time if you can. It only gets better as it sits in the fridge and having it ready makes the sandwich assembly very quick.
Be generous with the dip. This is not a sandwich where you want a thin scraping of filling. Pile it on so every bite has a good amount of chicken, apple, jalapeno, and dressing.
Press the sandwich firmly before wrapping. This helps the crisps embed into the dip slightly and keeps everything compact and together.
Eat it immediately after wrapping. The crisps will soften over time so this is not a sandwich to make too far in advance.
Storage
The Chicken Caesar Dip keeps in the fridge for up to 2 days and can be used to make fresh sandwiches throughout. Assemble the sandwich fresh each time rather than storing it assembled so the bread stays toasted and the crisps stay crunchy.
The Caesar dressing keeps in the fridge for up to 5 days.
Frequently Asked Questions (FAQ)
Q. Can I use a different bread?
Yes. Any bread you enjoy works well here. Sourdough, white sandwich bread, or a crusty roll are all great alternatives to brioche.
Q. Can I make this sandwich ahead for a picnic?
The dip can be made ahead and kept in the fridge. Assemble the sandwich fresh just before heading out and wrap tightly in parchment paper. The crisps are best added just before eating if you want maximum crunch.
Q. Can I use a different flavour of crisps?
Absolutely. Salt and vinegar is my favorite for this sandwich but cheese and onion, ready salted, or any flavored crisp you enjoy works well. Even a lightly salted tortilla chip is a good alternative.
Q. Do I need to make the Caesar dressing from scratch?
You can use store bought Caesar dressing if you prefer but the homemade version is quick to make and the flavor is significantly better. If you have already made it for another recipe in the Caesar series it is ready to use straight from the fridge.
Q. Can I make this vegetarian?
Yes. Swap the shredded chicken for roasted chickpeas or a plant based alternative and use a vegetarian Worcestershire sauce in the dressing.
Chicken Caesar Dip Sandwich
Ingredients
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For the Chicken Caesar Dip
- 300 to 400 g cooked chicken shredded (see notes)
- 1 large red onion finely chopped
- 1 green bell pepper finely chopped
- 2 apples finely chopped
- 8 to 10 jalapenos chopped
- 1 to 2 pepperoncini chopped
- 1/2 cup fresh parsley chopped
- 1/4 cup Caesar dressing
- Salt and pepper to taste
For the Sandwich
- 8 slices brioche bread or any bread you like
- Caesar dressing
- Lettuce
- Salt and vinegar crisps or any flavour you like
Instructions
- Whisk together all Caesar dressing ingredients until smooth and creamy. Taste and adjust seasoning. Set aside 1/4 cup for the dip and keep the rest for spreading on the bread.
- Shred the cooked chicken finely using two forks, by hand, or in a stand mixer with the paddle attachment on low. Add to a large bowl with the red onion, green bell pepper, apple, jalapenos, pepperoncini, and parsley. Pour 1/4 cup of Caesar dressing over the top and mix until fully combined. Season with salt and pepper to taste.
- Toast all 8 slices of brioche until golden.
- Spread Caesar dressing generously on both slices of each toasted bread going all the way to the edges. Add a layer of lettuce on the bottom slice. Pile a generous amount of the Chicken Caesar Dip on top. Add a handful of salt and vinegar crisps and press down gently.
- Place the top slice of bread over the crisps and press firmly together. Wrap tightly in parchment paper, slice in half through the parchment, and serve immediately.
