The Best Grilled Chicken Caesar Salad Focaccia Sandwich
Oh, for the love of crispy, spongey, and so savory - focaccia has a special place in my heart. Whenever I make focaccia, my memory brings me back to a lovely Italian restaurant here in Minneapolis called Bar La Grassa. I honestly don’t travel a whole lot, so when I have the chance to escape to Italy in the form of a local restaurant, I’m all for it.
Focaccia is arguably the best bread ever. I should just stop writing now. That’s all you need to know.
But, for those of you who haven’t tried it, or if you just need a little more explaining, I’ll say this: Focaccia is the most versatile bread - it can be used by itself as an appetizer, dipped into oily deliciousness, or as a fluffy pizza crust, or as a sandwich roll that perfectly accents any contents. It goes with just about everything - thinking traditional savory? Go for garlic, rosemary, tomatoes, or basil. Thinking sweet? Try apples with cheese. Focaccia is so forgiving with the ingredients you pair it with, and it’s just the most light and airy bread you could eat with every meal if you really wanted to.
Have I convinced you?
If you’re here, you probably didn’t need any convincing anyway, right?
Another thing that makes focaccia so great is that it’s an easy starter recipe for those of us home cooks. It’s a simple mix of a few ingredients and is pretty forgiving. The only catch is it takes time. So, you want to make it on days when you know you’ll be home.
Laundry day? Start your washer and focaccia dough in the morning and return to the dough after your clothes come out of the dryer.
Spring cleaning? Let the dough rise in the morning while you empty your closets of all the clutter you’ve been longing to clear out, then go back to the dough when it’s ready to bake.
The Focaccia Rolls
One thing I love about this recipe is that it’s a little bit more fun than the traditional flatbread.
We get to make… Wait for it… ROLLS!
Rolls are fun because we shape them into perfect little spheres that then come out of the oven as the best little rolls for sandwiches. They’re round, pliable, and perfectly crispy on the outside making these rolls not only fun to look at, but ideal for any sandwich.
What You’ll Need:
Ingredients:
4 C. Bread Flour
2 t. Active Dry Yeast
1 + ⅔ C. Water
2 t. Kosher Salt + more for sprinkling
1 t. Sugar
2 T. Olive Oil + more for drizzling
Supplies:
A large mixing bowl, for the dough
A small mixing bowl, for the yeast mixture
A medium mixing bowl, for the flour
A wooden spoon
Dry measuring cups
Dry measuring spoons
Plastic Wrap or a Tea Towel
A 9” x 13” rimmed baking sheet
Parchment paper
Let’s kick things off with the base of any great focaccia sandwich recipe: the dough.
Start by pouring 1⅔ cups of warm water into a small mixing bowl. Add 2 teaspoons of active dry yeast and 1 teaspoon of sugar, then stir to dissolve everything. Let that sit for about 10 minutes to get nice and bubbly while you prep your bread flour.
When measuring your flour, it’s all about accuracy. Using your wooden spoon, scoop the flour from its bag to a medium mixing bowl and fluff it by mixing the flour within itself. This helps keep the flour light and airy for accurate measuring, which is crucial for the soft texture of focaccia sandwich rolls. Then, spoon the fluffed flour into a measuring cup one cup at a time, overfilling slightly and scraping the top flat with your spoon for precision. Repeat until you’ve got 4 cups, adding each one to your large mixing bowl as you go.
Make a well in the center of your flour and pour in the yeast water. Mix it all together with your wooden spoon until it starts to come together. If the dough gets too sticky to stir, feel free to dive in with clean hands. Next, stir in 2 teaspoons of kosher salt and 2 tablespoons of olive oil until the dough is fully combined.
Clean the sides of the bowl, cover with plastic wrap or a tea towel, and let it rise in a warm spot for about an hour - or until it’s doubled in size, whichever comes first.
When your dough has puffed up, uncover it and wet your hands to prevent sticking. Gently pull one side of the dough and fold it toward the center. Rotate the bowl and repeat on all four sides. Then, lift the dough from underneath and fold it over itself a few times. This gentle stretching helps build structure (hello, chewy focaccia texture!). Cover and let it rise again for another hour.
You’ll want to repeat that stretch-and-fold process at least one more time, or up to three more times. You’re looking for dough that’s about three times its original size. Timing can vary depending on your kitchen temp and the elevation you live in: cooler climates may take longer, warmer ones may speed things up. Similarly, lower elevation may take longer, while higher ones can move faster. Go by feel!
*note: I live in Minnesota - so in a lower elevation and generally cooler climate for most of the year, I have to repeat the process the full three additional times before my dough is fully risen.
Once your dough is risen, transfer it to a clean, parchment-lined surface. Divide into 8 even pieces to form your rolls - the best base for a beautiful, satisfying focaccia bread sandwich.
Now, to shape the rolls:
Gently flatten each piece into a rough rectangle. Gather the corners into the center like a little bundle, pinch where they meet, then gather the four remaining loose edges toward that same spot. Flip the dough so the seam is on the bottom and gently roll into a smooth ball using your palm and the pinky side of your hand to tighten the shape. This creates that signature round, puffy look - perfect for the focaccia sandwich aesthetic.
Line a baking sheet with parchment paper and drizzle generously with olive oil. Place your dough balls evenly spaced, and give them another good glug of olive oil on top. Don’t be shy - focaccia loves olive oil. Cover loosely and let the rolls rise again until they’re soft and pillowy, about an hour.
Now, for the signature dimples - this part is SO fun!
Uncover your dough and add another drizzle of olive oil. Use your fingers to press 5-8 deep dimples into each roll, pushing all the way to the tray but being careful not to tear the dough. Sprinkle the top of the rolls with some water, then with kosher salt
Bake at 440°F for about 20 minutes, until they’re beautiful and golden on top. Cool on a wire rack for at least 30 minutes (or better yet - one hour - if you can wait that long) before slicing each roll in half horizontally.
And there you have it - your homemade focaccia sandwich rolls are ready! Get ready for some amazing focaccia sandwiches!
Storing your freshly made focaccia sandwich rolls:
Keep your rolls in a bread box or sealed plastic bag at room temperature for up to 3 days. On day three, slice any leftovers and freeze them in an airtight bag. Just reheat slices in the toaster, a skillet, or in the oven at 300 degrees to bring them back to life.
The Caesar Salad with Salad Dressing
Let’s talk about the Caesar salad -
The watery crunch that you get when taking your first bite out of chopped romaine is something to cherish. The way each bite is so crisp is something I’ll never grow tired of. That texture is exactly what brings balance to a sandwich like this - especially when it’s nestled between fluffy, olive oil-rich focaccia sandwich rolls.
And guess what - It’s so simple. Just chop up a few heads of romaine and you’re good to go. It’s an easy way to sneak in some greens while still making a seriously satisfying meal.
Now, let’s talk about the Caesar dressing -
I’ve honestly always loved a traditional Caesar salad dressing - yes, even with the anchovies. But for everyday home cooking, I like to keep things a little simpler. So, I’ve left the fish out in this version, without sacrificing that signature punchy flavor. This homemade Caesar salad dressing still gives off that rich, savory tang we all love, just with a quicker and more accessible approach.
What I really love about this dressing is how it leans a bit toward an oily vinaigrette. It’s perfect for a sandwich with a crisp focaccia crust. And here’s your permission slip to not be stingy: this is one of those times where more is more. A generous drizzle of the Caesar dressing pulls the whole sandwich together - you’ll love the flavor it brings to this meal!
What You’ll Need:
Ingredients:
For the caesar salad dressing:
3 cloves garlic, minced
2 T. freshly squeezed lemon juice
2 t. Dijon mustard
2 t. Worcestershire sauce
4 T. grated parmesan cheese
½ C. olive oil
1 t. Kosher salt
¼ t. coarsely ground black pepper
For the salad:
22 oz. romaine hearts
Shredded parmesan (for topping
Supplies:
Mason jar, or other container to hold your caesar salad dressing
A lettuce knife
A chef’s knife
A salad spinner
A cutting board
Let’s make that Caesar salad dressing!
Start by grabbing your chef’s knife (or whatever sturdy knife you like using) and finely mince up a clove of garlic on your cutting board. Then, quarter a fresh lemon. Once you’ve got those prepped, toss the minced garlic into a mason jar and squeeze in the juice from two of those lemon wedges. Save the two other lemon wedges for later - you’ll use them for the grilled chicken coming up next.
Keep your cutting board out for the romaine. Using a lettuce knife, slice into each romaine heart lengthwise three times, rotating as you go to get nice even cuts. Then chop horizontally in about 1-inch sections, starting from the leafy top down toward the base. You’ll get that perfect Caesar salad texture from the romaine - crisp, clean, and super satisfying. Add the chopped romaine into a salad spinner, rinse it well, and spin it dry. This step is key for that crunchy bite and keeps your healthy Caesar salad from getting soggy.
*Alternatively: and for an easier sandwich build - leave the romaine as their large leaves, rinse, and lay flat to dry. The above chopped romaine is great for a traditional Caesar salad method, where this option is great for focusing on the sandwich itself - totally up to you!
At this point, you can either toss the lettuce with shredded parmesan or keep it separate. I personally like to save the parmesan for when I’m building the sandwich. That way, I can sprinkle just the right amount over the top of the greens.
Now, back to the dressing: add the rest of your Caesar salad dressing ingredients to the mason jar. Screw the lid on tight and give it a good shake until everything’s mixed together and creamy. Give it a taste and adjust with salt, pepper, or more lemon juice as needed.
And that’s it - you’re done! Simple, fresh, and packed with flavor. So simple, right?! Ok, there’s one last step, but I promise it’s easy too!
The Juicy Grilled Chicken
Now that your Caesar salad and homemade salad dressing are ready, let’s move on to the grilled chicken - the heart of this sandwich. This is one of those grilled chicken recipes you’ll want to keep on repeat because it’s easy, flavorful, and pairs beautifully with everything from salads to sandwiches.
Ingredients:
2 skinless boneless chicken breasts, butterflied in half
¼ C. Olive oil
¼ C. Fresh lemon juice + more for finishing the chicken
3 cloves garlic, minced
1 t. Garlic powder
½ t. Salt
½ t. Pepper
Supplies:
A chef’s knife
A cutting board
A small mixing bowl
A whisk
A gallon plastic bag
Start by whisking together a simple marinade with your olive oil, fresh lemon juice (use those leftover wedges from earlier), minced garlic, garlic powder, and salt and pepper. The combo is bright, garlicky, and super versatile - perfect whether you’re making a grilled chicken sandwich or adding slices to a grilled chicken salad.
Butterfly two boneless, skinless chicken breasts, then pop them into a zip-top bag. Pour the marinade over the chicken, seal the bag, and give it a gentle shake or massage to coat everything evenly. Let the chicken marinate in the fridge for at least 2 hours, or up to 8 if you’ve got the time. The longer it soaks, the more flavor you’ll lock in.
When you’re ready to grill, heat things up to medium-high - somewhere around 375 to 450°F. Remove the chicken from the marinade and discard any excess. Grill each piece for 4 to 6 minutes per side, or until the internal temp hits 165°F.
*Pro tip: start the chicken over higher heat for those gorgeous grill marks, then move it to a cooler part of the grill to finish cooking through gently. That way you get juicy, tender grilled chicken every time.
Let the chicken rest for 5 minutes before slicing it. This helps all that delicious flavor stay right where it should be - inside the meat, not on the cutting board.
Assembling The Focaccia Sandwich:
Okay, so you’ve done all the work for each individual section of this sandwich, now here comes the best part: putting it all together for a wonderful lunch!
You’ll start by grabbing one of your cooled focaccia sandwich rolls and slicing it in half horizontally. Then, spoon a generous amount of Caesar dressing onto both the top and bottom halves of your bread. Let it soak in just a bit—this is what ties the sandwich to its Caesar salad roots and adds that bright, zesty layer that complements everything else.
Next up, pile on a handful of your romaine. Drizzle on a little more dressing (you can never have too much!) and sprinkle on the shredded parmesan right over the top.
Finally, layer on a few slices of your juicy, grilled chicken.
Top it off with the other half of your focaccia sandwich roll, give it a gentle press, and there you’ll have your perfect bite. This isn’t JUST a sandwich - it’s a full grilled chicken Caesar salad tucked into a soft, golden focaccia bread sandwich. If you ask me, that’s the perfect meal right there.
And that’s it—your grilled chicken Caesar salad focaccia sandwich is ready to enjoy! It’s fresh, satisfying, and honestly the kind of meal that feels just a little bit elevated without any fuss. Whether you’re making it for a laid-back lunch, packing it for a picnic, or serving it up for friends, this is one of those focaccia sandwich recipes that’s sure to impress.
I love how the combo of crisp romaine, savory grilled chicken, and garlicky Caesar dressing all come together between layers of that pillowy, olive oil-kissed bread.
Let me know if you make it - I’d love to hear how you customize your version!
The Best Grilled Chicken Caesar Salad Focaccia Sandwich
Oh, for the love of crispy, spongey, and so savory - this easy focaccia Caesar salad sandwich recipe is perfect for a Summer lunch. You won't regret making this again and again!
Ingredients
- 4 C. Bread Flour
- 2 t. Active Dry Yeast
- 1 + ⅔ C. Water
- 2 t. Kosher Salt + more for sprinkling
- 1 t. Sugar
- 2 T. Olive Oil + more for drizzling
- 3 cloves garlic, minced
- 2 T. freshly squeezed lemon juice
- 2 t. Dijon mustard
- 2 t. Worcestershire sauce
- 4 T. grated parmesan cheese
- ½ C. olive oil
- 1 t. Kosher salt
- ¼ t. coarsely ground black pepgper
- 22 oz. romaine hearts
- Shredded parmesan
- 2 skinless boneless chicken breasts, butterflied in half
- ¼ C. Olive oil
- ¼ C. Fresh lemon juice + more for finishing the chicken
- 3 cloves garlic, minced
- 1 t. Garlic powder
- ½ t. Salt
- ½ t. Pepper
Instructions
- With slightly warmer than room temperature water, add the dry active yeast, then add the sugar, and mix until the yeast is dissolved.
- Using a wooden spoon, scoop the bread flour from the bag and into a mixing bowl. Stir the flour so it's fluffy, then begin measuring the flour 1 cup at a time with a dry measuring cup. Add the measured flour to a large mixing bowl.
- Create a well in the flour. Add the water and yeast mixture, and mix with a wooden spoon until incorporated.
- Add the olive oil and kosher salt. Mix to incorporate.
- Clean the spoon and bowl sides. Cover and let rest for 1 hour or until the dough has risen about 1x the original size.
- Soak your hand in clean water (before each fold), grab the 4 sides of the dough, and fold them to the center. Then, lift the dough from the center and slap it into the bowl a couple of times. Cover and let rest for 1 hour or until the dough has risen about 1x that size, whichever comes first.
- Repeat the same process as before at least one more time. If it needs more time to rise, repeat this process up to 3 more times, until the dough has risen about 3x its original size.
- Using a 9” x 13” rimmed parchment lined baking sheet, very generously grease the tray with olive oil. Transfer the dough rolls, evenly spaced onto the baking sheet. Add more olive oil on top, then loosely cover and let rest for 30 minutes or up to 1 hour.
- Remove the cover, and add more olive oil on top, then dimple the dough with your fingers, making sure that you feel the baking sheet underneath your fingers, but not too hard that you'll rip the dough. Sprinkle the focaccia with some water, then more kosher salt.
- Bake at 440 degrees for 20 minutes. Transfer to a wire rack to cool for 30 minutes to 1 hour.
- For the dressing: Add your homemade salad dressing ingredients (minced garlic, lemon juice, dijon mustard, Worcestershire, grated parmesan, olive oil, and salt and pepper) to a mason jar.
- Shake the mason jar until the ingredients are incorporated and mixed well.
- For the romaine: Using a lettuce knife, slice into each romaine heart lengthwise three times, rotating as you go to get nice even cuts. Then chop horizontally in about 1-inch sections, starting from the leafy top down toward the base. Add the chopped romaine into a salad spinner, rinse it well, and spin it dry.
- *Alternatively: and for an easier sandwich build - leave the romaine as their large leaves, rinse, and lay flat to dry.
- Save the shredded parmesan for when you assemble the sandwich!
- Butterfly the chicken breasts on a cutting board, and place them to a large zip-top plastic bag.
- Combine the olive oil, lemon juice, garlic, garlic powder, and salt and pepper in a small bowl. Whisk until well combined.
- Pour the marinade into the bag with the chicken, and seal the bag. Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator and let it marinate for at least 2 hours, or up to 8.
- Heat the grill to medium high (375-450 degrees F).
- Remove the chicken from the marinade and discard extra marinade. Grill chicken for 4-6 minutes per side, until cooked through and the internal temperature of the chicken reaches 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
- Let chicken rest for 5 minutes before slicing and serving.
- Slice one of your cooled focaccia rolls in half horizontally.
- Spoon a generous amount of Caesar dressing onto both the top and bottom halves of your bread. Let it soak in just a bit!
- Next, pile on a handful of your romaine. Drizzle on a little more dressing (you can never have too much!) and sprinkle on the shredded parmesan right over the top.
- Layer on a few slices of your juicy, grilled chicken.
- Top it off with the other half of your focaccia sandwich roll, give it a gentle press, and there you’ll have your perfect bite.
Notes
Focaccia rise timing: Timing can vary depending on your kitchen temp and the elevation you live in: cooler climates may take longer, warmer ones may speed things up. Similarly, lower elevation may take longer, while higher ones can move faster. Go by feel!