Chicken Caesar & Bacon Baguette (Pret-Style) Recipe

Why You’ll Love This Recipe

• Crisp, warm baguette meets juicy roasted chicken and smoky bacon—classic textures in every bite.
• Bright, garlicky lemon–anchovy Caesar mayo that tastes restaurant-quality but mixes up in minutes.
• Smart assembly so the bread stays crisp, not soggy, even with a creamy spread.
• Weeknight-friendly: one pan for chicken and bacon, and a short ingredient list.

Grocery List

• Produce: 1 head romaine hearts, 1 lemon, 1 small garlic clove
• Dairy: Parmigiano Reggiano wedge, plain Greek yogurt (optional for lighter mayo)
• Pantry: Baguette, mayonnaise, Dijon mustard, anchovy fillets or paste, olive oil, kosher salt, black pepper

Full Ingredients

Garlicky Lemon–Anchovy Caesar Mayo

• 1/3 cup (80 ml) mayonnaise
• 2 tbsp (30 ml) plain Greek yogurt (2% or whole; optional but recommended)
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 anchovy fillets, very finely minced (or 1 tsp anchovy paste)
• 1 small garlic clove, finely grated
• 2 tbsp (10 g) finely grated Parmigiano Reggiano
• 1–2 tsp water to loosen, as needed
• Freshly ground black pepper, to taste

Roasted Chicken

• 8 oz (225 g) boneless, skinless chicken breast
• 1 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Bacon and Bread

• 3 slices smoked bacon (streaky or center-cut)
• 1 demi-baguette (10–12 in / 200–220 g), split lengthwise

To Finish

• 2 cups (90 g) romaine hearts, chopped and well dried
• 1/3 cup (15 g) shaved Parmigiano Reggiano
• Lemon wedges and extra black pepper (optional)

Step-by-Step Instructions

Step 1: Make the Caesar mayo

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon, minced anchovy, grated garlic, and finely grated Parmesan. Add 1–2 teaspoons water to loosen until it’s easily spreadable but not runny. Season with several grinds of black pepper. Refrigerate while you cook to let the flavors meld (10 minutes is enough).

Step 2: Roast the chicken

Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment. Pat the chicken dry, then rub with olive oil, salt, and pepper. Place on the pan and roast 15–18 minutes, until the internal temperature hits 165°F (74°C). Transfer to a cutting board and rest 10 minutes for juicier slices, then slice thinly across the grain.

Step 3: Bake the bacon

While the chicken roasts, lay the bacon on a rack set over a sheet pan (or directly on a parchment-lined pan). Bake 12–15 minutes at 425°F (220°C) until deep golden and crisp. Drain on paper towels. If needed, return briefly to the oven to adjust crispness.

Step 4: Prep the greens and cheese

Wash and thoroughly dry the romaine (moisture causes soggy bread). Chop into bite-size pieces. Use a vegetable peeler to shave the Parmesan into thin ribbons (or grate if preferred). Set aside.

Step 5: Warm and crisp the baguette

Reduce the oven to 375°F (190°C). Split the baguette lengthwise, keeping a hinge if you like. Place cut-side up directly on the rack and warm 5–7 minutes until the edges are crisp and the crumb is warm. This step mimics that fresh bakery crunch.

Step 6: Assemble the baguette

Spread a generous layer of Caesar mayo on both cut sides of the warm baguette. On the bottom half, add a bed of romaine, then the sliced chicken, bacon, and shaved Parmesan. Finish with a few grinds of black pepper and a light squeeze of lemon if you like. Close the baguette, press gently, slice into two portions, and serve immediately while warm and crisp.

Pro Tips

• Pound the chicken to an even 3/4-inch thickness for perfectly even cooking.
• Dry romaine thoroughly—spin or pat dry—to keep the baguette from getting soggy.
• Microplane the garlic for a smooth, balanced sauce without harsh chunks.
• Layer greens under the chicken to act as a moisture barrier, keeping the bread crisp.
• Warm the bread after cooking the proteins; assembly on warm bread enhances flavor and texture.

Variations

• Rotisserie Shortcut: Swap roasted chicken for 8 oz (225 g) shredded rotisserie chicken; warm lightly before assembling.
• Grilled Chicken: Grill seasoned chicken over medium-high heat, 4–6 minutes per side, for smoky notes.
• Anchovy-Free: Use 1 tsp Worcestershire sauce plus 1 tsp minced capers for a briny, anchovy-free Caesar-style mayo.

Storage & Make-Ahead

Caesar mayo keeps 5 days refrigerated in a sealed container. Cooked chicken and bacon can be made 2–3 days ahead; slice chicken just before assembling. Baguette is best toasted just before serving. Assembled sandwiches are best enjoyed within 1–2 hours; if packing for later, spread mayo only on the top half and layer lettuce beneath chicken to minimize sogginess. Keep chilled and consume within the day.

Nutrition (per serving)

Approx. 560 calories; 32 g protein; 44 g carbohydrates; 27 g fat; 8 g saturated fat; 2 g fiber; 980 mg sodium. Values will vary based on bread size, bacon, and exact mayo amount.