Too Easy: Chicken Caesar Sandwich

Jun 06, 2024 • Tom Jackson

Looking for an easy dinner this week? You've come to the right place! Join us for our new Too Easy series with this Chicken Caesar Sandwich. This tantalizing dish serves up to four and promises a symphony of taste sensations. Beginning with tender, succulent slices of store-bought rotisserie chicken, infused with the robust essence of Cattleman’s Grill Blackening Seasoning and rejuvenated with a splash of savory chicken stock, this sandwich boasts a depth of flavor that's unmatched. Utilizing the Cornhusker Kitchen Spray Duck Fat on the griddle of your preheated Yoder Smokers YS640s Pellet Grill ensures a crispy golden exterior to the ciabatta rolls, perfectly complementing the melty provolone cheese that crowns each slice. But the magic doesn't stop there. A harmonious blend of creamy mayonnaise, elevated with the richness of concentrated roasted garlic base and a sprinkle of Cattleman’s Grill Italiano Seasoning, adds a luxurious touch to the sandwich. Topped with a vibrant slice of tomato and a generous heap of Caesar chopped salad kit, dressed to perfection, every layer adds its own distinct note to this culinary symphony. Get ready to level up your sandwich game to new heights with this masterpiece of flavor and texture.

WHAT YOU'LL LOVE

The "Too Easy" premise is the whole point: This recipe starts with store-bought rotisserie chicken and a bagged Caesar salad kit — the actual work is the garlic mayo, warming the chicken with stock, and toasting the buns. It's genuinely designed for a weeknight dinner, not a weekend project.
The garlic-Italiano mayo is the upgrade that makes it: Stirring concentrated roasted garlic base and Cattleman's Grill Italiano Seasoning into plain mayo takes 60 seconds and produces a spread noticeably better than anything you'd get from a squeeze bottle — it's the detail that earns this sandwich its "not ordinary" claim.
Chicken stock as a rehydrating technique: Pouring a splash of chicken stock over rotisserie chicken on a hot griddle while it warms steams moisture back into already-cooked meat, keeping it juicy rather than drying it out the way raw-griddle warming would.
The Caesar salad kit provides built-in dressing, croutons, and Parmesan: No need to make or buy separate components — the kit is doing three jobs at once, keeping the assembly fast and the flavor layered without extra steps.

Too Easy: Chicken Caesar Sandwich

Tom Jackson

Rated 3.0 stars by 20 users

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

797

Experience the ultimate comfort with our Chicken Caesar Sandwich, a gourmet delight that's perfect for any occasion. Featuring tender rotisserie chicken, gooey melted provolone, and the refreshing crunch of a Caesar salad, all nestled in a toasted ciabatta roll, this recipe brings together convenience and bold flavors. Elevate your everyday meals with the smoky aroma of a Yoder Smokers grill and the richness of Cornhusker Kitchen Spray Duck Fat. Quick to prepare and bursting with savory goodness, this sandwich is destined to become a favorite. Preheat your grill, gather your ingredients, and savor a sandwich that's anything but ordinary.

Print Recipe

Ingredients

1/2 store bought rotisserie chicken, white and dark meat, sliced/pulled
Cattleman’s Grill Blackening Seasoning
Cornhusker Kitchen Spray Duck Fat
1/3 cup chicken stock
4 ciabatta rolls, split for sandwiches
4 slices provolone cheese
2 cups store bought chopped caesar chopped salad kit
4 slices tomato
1/2 cup mayonnaise
1/2 tsp concentrated roasted garlic base (store bought)
Cattleman’s Grill Italiano Seasoning

View Cart (0) Checkout

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF set up for indirect cooking (diffuser installed) with the Yoder Smokers Cast Iron Griddle installed over the fire box.
Combine the mayonnaise and garlic base, then season with a shake of Cattleman’s Grill Italiano Seasoning and whisk to combine. Spread the mayo mixture onto the cut sides of the buns, about one tablespoon for each half of the bun.
Spray duck fat on the left side of the griddle. Place the shredded/diced chicken meat on the duck fat. Season with a conservative amount of Cattleman’s Grill Blackening Seasoning. Cook to warm, turning occasionally. Pour chicken stock over the chicken as it cooks to hydrate the chicken.
Place the ciabatta buns cut side down on right side of the grill as the chicken warms. Toast to golden brown, then flip and repeat. Remove the top buns from the griddle. Flip the bottom buns to the uncut side and place a slice of provolone on each bottom bun. Let cook just until the cheese begins to melt, then remove.
Dress the caesar chopped salad kit with the included dressing and mix well.
To build the sandwiches, place a slice of tomato on top of the melted cheese. Top the cheese with the warmed chicken. Put a generous portion of caesar chopped salad on top of the chicken, then cover with the top bun.

Image of Too Easy: Chicken Caesar Sandwich

Recipe Note

Recipe FAQ

What is the Too Easy series?
Too Easy is a recipe series built around approachable weeknight cooking — recipes that use smart shortcuts (like store-bought rotisserie chicken or a bagged salad kit) to deliver genuinely good results without requiring hours of prep. The Chicken Caesar Sandwich is one of the flagship entries in the series, using simple techniques and ATBBQ pantry products to elevate convenience ingredients into something worth making again.

What's the history behind the Caesar salad that inspired this sandwich?
The Caesar salad was created in 1924 in Tijuana, Mexico by Italian-American restaurateur Caesar Cardini. During a busy Fourth of July weekend, Cardini improvised with available ingredients — romaine, croutons, Parmesan, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper — and the result became one of the most enduringly popular salads in the world. Hollywood celebrities visiting his restaurant helped spread its fame, and it has since become a global staple with countless regional variations.

Why add chicken stock to the rotisserie chicken while it heats?
Rotisserie chicken has already lost some moisture through its initial cooking. Reheating it dry on a hot griddle accelerates that moisture loss. Pouring chicken stock over it while it warms creates steam that rehydrates the meat and prevents it from becoming dry and stringy — the result is noticeably juicier than griddle-warmed chicken alone.

Can I use a different bread?
Yes — a sturdy hoagie roll or sourdough is the closest substitute if ciabatta isn't available. Avoid soft sandwich rolls that won't hold up to the warm, slightly moist chicken filling. The bread needs enough structure to stay intact through the provolone melt, tomato, and dressed Caesar salad without going soggy.

Can I use freshly grilled chicken instead of rotisserie?
Yes — the recipe works well with any cooked chicken. Grilled or smoked chicken thighs add more flavor than rotisserie white meat, and leftover chicken works equally well. The seasoning and stock technique in Step 3 applies regardless of the chicken source.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. The garlic mayo is countertop regardless. The chicken warming and bun toasting both work well in a cast iron skillet over medium-high heat using the same duck fat spray. What you lose is any ambient smoke character from the outdoor griddle environment — minor for this recipe.

Recipe Highlights

Use conservative amounts of Blackening Seasoning on the chicken: Directions Step 3 explicitly calls for "a conservative amount" — Cattleman's Grill Blackening Seasoning is intense, and rotisserie chicken is already seasoned. A light dusting adds the charred, spiced crust character the recipe is looking for; too much makes the chicken aggressively hot and overwhelms every other component in the sandwich.
Toast both cut sides of the bun before adding cheese: Directions Step 4 toasts the cut side of the buns until golden, then flips the bottom bun uncut-side down to melt the provolone. Toasting both sides before the cheese goes on prevents the bun from going soggy from the warm chicken and dressed salad once the sandwich is assembled.
Dress the Caesar kit just before building, not ahead of time: Tossing the bagged Caesar kit with its included dressing right before assembly keeps the croutons crispy. Dressed too far in advance, the croutons absorb the dressing and soften, losing the textural contrast that makes the salad topping work in the sandwich.
Layer in this order — tomato on cheese, chicken on tomato, salad on top: The tomato slice goes directly on the melted provolone (not on the bun) — this anchors it and keeps it from sliding. The chicken then sits on the tomato, and the dressed Caesar salad caps the stack. Building in this sequence keeps the sandwich structurally stable and ensures the cheese stays against the warm bun rather than the cold tomato.