Open chicken Caesar sandwich

An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 319
  • fat 8g
  • saturates 3g
  • carbs 24g
  • sugars 3g
  • fibre 2g
  • protein 40g
  • salt 1.01g


  • 2 skinless chicken breasts
  • 1 tsp sunflower oil
  • 2 Little Gem lettuces
  • 2 tbsp low-fat crème fraîche or Greek yogurt
  • 1 tbsp grated parmesan, plus a few shavings, to serve
  • squeeze lemon juice
  • 1 tsp caper, roughly chopped
  • 2 thick slices bread
  • 1 small garlic clove, cut in half


Speed it up
To make this even quicker, use Caesar dressing from a bottle and finish it off with a little shaved parmesan.Make it a salad
Cook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.


  1. Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.

  2. Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.

  3. 3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

Suggested recipes from this collection...