Smoky Blackened Chicken Caesar Sandwiches with Garlic Potato Wedges

These smoky chicken Caesar sandwiches are a flavor-packed twist on a classic. Blackening spice gives the chicken a bold, peppery crust, while a tangy Caesar slaw adds crunch and brightness. All piled onto toasted brioche buns, they’re perfect for a weeknight dinner that feels special.

On the side, crispy roasted potato wedges seasoned with garlic powder and smoked paprika round out the meal. For an extra smoky touch, try grilling the chicken instead of pan-searing-it adds a wonderful char that complements the spices.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with half the garlic powder, half the smoked paprika, salt, pepper and a drizzle of oil. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, make the slaw: In a bowl, combine shredded red cabbage, Caesar dressing, mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste. Set aside.
3. Pat chicken cutlets dry. Season both sides with blackening spice, remaining smoked paprika, remaining garlic powder, salt and pepper.
4. Heat a large skillet over medium-high heat with oil. Cook chicken until blackened and cooked through, about 3-4 minutes per side. Let rest briefly, then slice into strips.
5. Toast brioche buns in the skillet or oven until lightly golden.
6. Assemble sandwiches: Spread a little extra mayonnaise on buns if desired. Pile on the sliced chicken, then top with Caesar slaw. Serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any sturdy sandwich bun or roll works. Try ciabatta or kaiser rolls for a different texture.

Can I make this dairy-free?

The Caesar dressing and brioche buns typically contain dairy. Look for vegan Caesar dressing and dairy-free buns to adapt.

How do I store leftovers?

Store the chicken, slaw and potatoes separately in airtight containers in the fridge for up to 2 days. Reheat chicken and potatoes in a skillet or oven.