Open-Faced Chicken Caesar Melt: A Toasty Twist on a Salad Favorite

This Open-Faced Chicken Caesar Melt is what happens when your favorite chicken Caesar salad meets a toasty, cheesy sandwich you’ll want to eat with a knife and fork. Think juicy chicken tossed in creamy Caesar dressing, layered over crusty sourdough, topped with mozzarella and parmesan, and broiled until bubbly and golden. It’s got all the flavor of a chicken caesar salad recipe, but with the comfort and warmth of a classic melt. Whether you’re looking to upgrade your lunch game or want a low-effort dinner that feels a little fancy, this sandwich totally delivers.

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Open-Faced Chicken Caesar Melt

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Course Brunch, Lunch, Main Course

Cuisine American

Servings 2 open-faced sandwiches

Equipment

• Baking sheet (lined with parchment for easy cleanup)
• Small Mixing Bowl
• Broiler or toaster oven
• Knife and Cutting Board
• Cheese Grater (if using block cheese)

Ingredients

  

• 2 cups cooked chicken chopped or shredded (grilled chicken or rotisserie chicken works perfectly)
• 1/3 cup Caesar dressing plus extra for drizzling (use your favorite brand or homemade)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon lemon zest optional, but adds brightness
• 4 slices sourdough bread or try a crusty artisan loaf
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon butter softened
• Fresh romaine lettuce for topping
• Crushed croutons for texture (optional but fun)

Instructions

 

Preheat the broiler

1. Line a baking sheet with parchment or foil.

Mix the filling

1. In a small bowl, toss the chopped chicken with Caesar dressing, black pepper, garlic powder, and lemon zest. Mix until coated.
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Toast the bread

1. Lightly butter one side of each slice of bread and place them butter-side-down on the baking sheet. Broil for 1-2 minutes until lightly crisped. Keep a close eye so it doesn’t burn.

Assemble the melts

1. Top each toasted slice with the Caesar chicken mixture, then sprinkle mozzarella and parmesan evenly over the top.
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Broil until melty

1. Return the baking sheet to the broiler and heat until the cheese is bubbly and slightly browned—about 5 minutes.

Finish it off

1. Remove from oven and let cool slightly. Top with shredded romaine and a few crushed croutons for crunch. Drizzle with a little more Caesar dressing if you’d like.

Perfect Pairings

These melts are rich and savory, so pair them with a crisp side like a simple arugula salad or some roasted cherry tomatoes. They’re also killer with sweet potato fries or a small bowl of tomato basil soup. For drinks, think chilled white wine (like Sauvignon Blanc) or sparkling lemonade.

FAQs

1. What kind of chicken should I use?

Grilled chicken or leftover rotisserie is ideal. Chicken breast keeps it lean, while thighs add more flavor. Want a crispy vibe? Use breaded cutlets and make it a crispy chicken caesar salad sandwich.

2. Can I make this on a croissant?

Yes! For a chicken caesar salad croissant sandwich, split the croissant and fill it with the warm Caesar chicken mixture and cheese. Broil open-faced or serve it closed with some romaine tucked in.

3. How can I make it party-ready?

Mini versions on baguette slices make great finger food for a chicken salad sandwich party. You can even offer it alongside other croissant sandwich ideas for variety.

4. Can I prep it ahead?

The chicken mixture can be made a day ahead. Just assemble and broil when ready to serve.

5. Other variations?

Try turning it into a wrap—just swap the bread for a tortilla and you’ve got easy chicken caesar salad wraps. Or go full classic with a cold version using this same chicken base for a classic chicken salad sandwich.