The key to this dish lies in selecting the right ingredients, especially when it comes to the chicken and the dressing. I always opt for fresh, organic chicken breasts if I can find them—there’s a noticeable difference in texture and flavor. For the Caesar dressing, homemade is my preference; it’s easier than you think and tastes so much brighter than store-bought. But if time’s tight, a quality jarred version works just fine. The bread should be sturdy enough to hold all the fillings without getting soggy—think ciabatta or a rustic baguette.

• 2 large boneless, skinless chicken breasts
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 2 large eggs
• 4 sandwich rolls or ciabatta buns
• 1 cup Caesar dressing (homemade or store-bought)
• 2 cups romaine lettuce, chopped
• Optional: sliced tomatoes or crispy bacon for extra layers

If you want to swap panko for regular breadcrumbs, that’s fine, but panko gives a lighter, crispier crust. For a dairy-free option, skip the Parmesan and use a sprinkle of nutritional yeast instead.