If you love a hearty, flavor‑packed sandwich that tastes like something straight from your favorite café, these Chicken & Bacon Caesar Melt Sandwiches are going to be a new favorite. Made with tender rotisserie chicken tossed in creamy Caesar dressing , crispy smoked bacon , and melty cheese grilled to perfection , they’re layered onto garlic‑Parmesan toasted hoagie buns that bring all the classic Caesar flavors together beautifully.
Fresh lettuce, tomato, and red onion add the perfect crunch, making every bite warm, creamy, crisp, and incredibly satisfying. Quick to prepare and absolutely delicious, this is the kind of easy weeknight meal that feels like a treat without any extra fuss.
When it comes to putting together a quick and easy supper, you really can't go wrong by picking up a rotisserie chicken from the grocery store. Whether you choose to eat it as is or to use it to create another tasty dish it usually makes for a fairly economical purchase. I cannot buy a decent roasting chicken, bring it home and roast it for the same price as I can pick up a rotisserie chicken.
Because I am a small family (only two of us at the moment) I usually get two to three meals from the chicken, including a delicious soup made from the scraps and bones.
I have seen sandwiches like this one I am sharing with you today advertised at local sub shops, but in truth I always find that those sandwiches never meet my expectation. I love a good hot sandwich or hoagie and homemade is always better.
This Chicken & Bacon Caesar Melt is everything you crave in a comforting, café‑style sandwich — but made right at home with simple ingredients and big flavor. You’ll love how tender rotisserie chicken gets tossed in creamy Caesar dressing for instant richness and moisture, while crispy smoked bacon adds that irresistible salty crunch. The garlic‑Parmesan buttered hoagie buns bring classic Caesar salad flavors into every bite, and the layer of melty cheese turns the whole thing into a warm, gooey, satisfying melt.
This is the kind of sandwich that tastes like it came from a deli — but costs a fraction of the price and is even more delicious made fresh in your own kitchen. Quick to prepare, incredibly hearty, and perfect for busy weeknights, lazy weekends, or anytime you want something that feels indulgent without a lot of fuss.
INGREDIENTS NEEDED TO MAKE
CHICKEN & BACON CAESAR MELT SANDWICHES
There is nothing too out of the ordinary needed to make these sandwiches. Simply use the best ingredients that you can afford and you will have a truly delicious sandwich.
- 4 hoagie buns
- 1 cooked rotisserie chicken
- 8 slices cooked streaky smoked bacon
- 1 cup (225g) creamy Caesar salad dressing (can use low fat)
- 4 slices of melty cheese, cut in half diagonally (I used Dutch Gouda)
For the Garlic Butter:
- 4 TBS softened butter
- 1/2 tsp garlic powder
- 2 TBS grated parmesan cheese
- 1/2 tsp oregano flakes
You will also need:
- 1/2 red onion, peeled and thinly sliced
- finely shredded lettuce
- thinly sliced tomato
NOTES ON INGREDIENTS
- Hoagie or short sub buns are readily available in the bakery/bread section of most shops. You could also use sausage buns.
- If you wish you can use leftover shredded roast chicken instead of a rotisserie chicken. (The amount depends on the number of sandwiches you are making.)
- I like to use thicker rashers of streaky bacon and I cook them crisp. The oven is a great way of doing this.
- I used Brianna's Asiago Caesar Dressing. It has a lovely flavor and a rich creamy texture. It is considered amongst the top ten dressings here in Canada.
- I used Dutch Gouda cheese, but you can use any type of cheese that melts easily and well. Asiago, Fontina, etc.
- I used salted butter and grated my own Parmesan cheese.
- Make sure you shred/slice your lettuce and vegetables fairly thin so as not to make your sandwiches too thick.
HOW TO MAKE
CHICKEN & BACON CAESAR MELT
With it's toasted garlic butter hoagies and ample chicken filling these are really simple to make and eat! They are truly DELICIOUS!!
- Mix all of the ingredients for the garlic butter together. Split the hoagie buns and spread the insides with the garlic butter. (Try to spread it right to the edges and on both sides of the buns.)
- Heat the grill/broiler in the oven. Toast the split buns beneath the grill and then set aside and keep warm. (Keep a close watch on them so that they don't burn.)
- Remove and roughly tear the chicken from the rotisserie chicken into bite sized pieces. Mix with half of the Caesar salad dressing. (Try not to make the pieces overly large so that they are easier to eat.)
- Line a pan with some foil and butter the foil. Mound the chicken into four piles on the foil, roughly the size of the hoagie buns. (Buttering the foil makes it easier to remove the chicken mounds when you go to make the sandwiches. Keeping the mounds to a proper size makes the sandwiches easier to make and to eat.)
- Top each with 2 diagonals of cheese. (That is the slices of cheese cut in half on the diagonal.)
- Pop briefly under the grill to heat the chicken and melt the cheese. (Alternately you can just heat in the oven until the chicken is heated through and the cheese melted.)
- Reheat the bacon briefly.
- Sprinkle the bottom halves of each toasted hoagie bun with some shredded lettuce, and sliced onion. Drizzle with 1/4 of the remaining Caesar salad dressing and then top each with one mound of chicken and melted cheese. (Easy peasy. Keep your lettuce and onion thinly sliced.)
- Top with sliced bacon and tomato. (Make sure your slices of tomato are not too thick.)
- Cover with the other toasted half of the bun and serve immediately.
HINTS & TIPS FOR THE BEST CHICKEN & BACON CAESAR MELT
1. Use a good garlic–Parmesan butter for flavor depth
Garlic and Parmesan are classic Caesar flavors, and spreading this butter on the buns before toasting builds a rich, savory base for the whole sandwich.
2. Toast the buns well — it prevents sogginess
Toasting the garlic‑buttered hoagies under the grill not only adds flavor but creates a crisp surface that stands up to the warm chicken and dressing.
3. Toss the chicken with dressing before heating
Mixing the rotisserie chicken with Caesar dressing before melting the cheese keeps the chicken moist and infuses every bite with flavor.
4. Shape the chicken into bun‑sized mounds
Mounding the dressed chicken on a lined baking sheet helps it heat evenly and ensures the cheese melts neatly over the top.
5. Choose a cheese that melts beautifully
The recipe uses Dutch Gouda, sliced diagonally, but any melty cheese works. The key is good meltability for that irresistible gooey layer.
6. Grill the bacon until properly crisp
Crispy bacon adds texture and prevents the sandwich from feeling heavy or soft. The recipe uses streaky smoked bacon for maximum flavor.
7. Keep the fresh toppings thinly sliced
Thin slices of tomato and red onion, along with finely shredded lettuce, give the sandwich freshness and crunch without overwhelming the warm filling.
8. Layer thoughtfully for the perfect bite
Start with lettuce and onion on the toasted bun, drizzle with a little extra dressing, then add the hot chicken, melted cheese, bacon, and tomato. This keeps the textures balanced and prevents slipping.
9. Serve immediately for best texture
This sandwich shines when the buns are crisp, the cheese is melty, and the bacon is hot — so assemble and serve right away.
10. Pair with something crisp
We enjoyed with oven chips, but a Caesar salad or crunchy slaw would also complement the rich, creamy flavors beautifully.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER ROASTED CHICKEN RATHER THAN ROTISSERIE CHICKEN?
Yes! Any cooked chicken will work. The recipe simply tears the meat into bite‑sized pieces and mixes it with Caesar dressing before heating under the grill.
WHAT KIND OF CHEESE WORKS BEST FOR THIS MELT?
You want a cheese with great melting properties. I used Dutch Gouda sliced diagonally, but any good melting cheese (mozzarella, provolone, Monterey Jack, Havarti) will work beautifully.
DO I NEED TO USE STREAKY SMOKED BACON?
Streaky smoked bacon is recommended for crispiness and flavor, but any bacon you enjoy will work. The recipe uses two slices per sandwich, cooked until crisp.
CAN I LIGHTEN THIS RECIPE UP?
Yes — the Caesar dressing can be swapped for a low‑fat version without affecting the flavor or texture of the sandwich.
WHAT KIND OF BREAD SHOULD I USE?
Hoagie buns are used in the recipe, split and toasted with homemade garlic‑Parmesan butter for extra flavor and a toasty buttery crunch.
CAN THESE BE MADE AHEAD OF TIME?
You can prep the components (cook bacon, shred lettuce, slice onions/tomatoes, mix garlic butter), but the sandwiches are best assembled and grilled just before serving so the buns stay crisp and the cheese melts perfectly.
WHAT TOPPINGS ARE SUGGESTED?
Each sandwich is layered with shredded lettuce, thinly sliced red onion, tomato slices, Caesar dressing, melty chicken, and crisp bacon — a perfect Caesar‑salad‑meets‑hot‑melt combination.
HOW CAN I KEEP THE BUNS FROM GETTING SOGGY?
Toasting the garlic‑buttered buns under the grill first helps create a barrier that keeps them crisp even with the warm chicken and dressing added later.
CAN I MAKE THIS WITHOUT A GRILL/BROILER?
Yes — you can melt the cheese and heat the chicken in a hot oven or air fryer. Just keep an eye on it so the cheese melts without overcooking the chicken
WHAT CAN YOU SERVE WITH THIS SANDWICH?
I served it with toasty crisp oven chips, but it would also go well paired with a salad, coleslaw or even a bowl of soup.
A FEW OTHER TASTY HOT SANDWICHES TO CONSIDER
We love a hot sandwich in the warmer/summer months. Quick and easy to make without creating too much heat and great to enjoy out of doors! Here are a few more favorites!
HOT HAM & CHEESE SANDWICHES - with bacon and caramelized onions. Everything a cozy, indulgent lunch should be — melty Swiss cheese, salty ham, crispy smoky bacon, and a generous pile of sweet, golden caramelized onions all tucked into a soft Kaiser roll and baked until hot and gooey. A quick brush of buttery Dijon and Worcestershire adds that irresistible savory tang that makes every bite unforgettable. It’s simple, small‑batch comfort food at its best — perfect for one, but easy to multiply when you want to treat someone else too.
CROISSANT REUBEN SANDWICH - This Croissant Reuben Sandwich takes everything you love about a classic Reuben and tucks it into a buttery, flaky French croissant for the ultimate upgrade. Piled high with hot, juicy Montreal smoked meat , tangy well‑drained sauerkraut , creamy homemade Thousand Island dressing , and plenty of Swiss cheese , it grills up crisp on the outside and perfectly gooey inside. Every bite is a mix of buttery crunch, savory meat, and that irresistible Reuben tang — a hot sandwich lover’s dream come true.
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Yield: Makes 4 servings
Chicken & Bacon Caesar Melt
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A simple and delicious sandwich that everyone will just love! Very quick to put together. It's also a great use for rotisserie or leftover roasted chicken!
Ingredients
- 4 hoagie buns
- 1 cooked rotisserie chicken
- 8 slices cooked streaky smoked bacon
- 1 cup (225g) creamy Caesar salad dressing (can use low fat)
- 4 slices of melty cheese, cut in half diagonally (I used Dutch Gouda)
For the Garlic Butter:
- 4 TBS softened butter
- 1/2 tsp garlic powder
- 2 TBS grated parmesan cheese
- 1/2 tsp oregano flakes
You will also need:
- 1/2 red onion, peeled and thinly sliced
- finely shredded lettuce
- thinly sliced tomato
Instructions
- Mix all of the ingredients for the garlic butter together.
- Split the hoagie buns and spread the insides with the garlic butter. Heat the grill/broiler in the oven. Toast the split buns beneath the grill and then set aside and keep warm.
- Remove and roughly tear the chicken from the rotisserie chicken into bite sized pieces. Mix with half of the Caesar salad dressing.
- Line a pan with some foil and butter the foil. Mound the chicken into four piles on the foil, roughly the size of the hoagie buns. Top each with 2 diagonals of cheese.
- Pop briefly under the grill to heat the chicken and melt the cheese. Reheat the bacon briefly.
- Sprinkle the bottom halves of each toasted hoagie bun with some shredded lettuce, and sliced onion.
- Drizzle with 1/4 of the remaining Caesar salad dressing and then top each with one mound of chicken and melted cheese. Top with sliced bacon and tomato.
- Cover with the other toasted half of the bun and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re craving a comforting, old‑fashioned supper that’s big on flavour but wonderfully easy to make, this Gingered Ham & Deviled Potatoes is just the thing. Sweet‑savory ham steaks simmer in a gently spiced ginger glaze until they’re tender and caramelized, while creamy deviled potatoes add that nostalgic, tangy richness we all love.
It’s the kind of simple, satisfying meal that feels special without any fuss — perfect for busy weeknights, cozy weekends, or whenever you want something hearty and homemade.This classic combination has been a favourite for generations, and once you taste it, you’ll understand why.
I had picked up a full center sliced ham steak at the grocery store the other day. These are a great economy for me. They usually do have one small round bone in them, but can be cut very easily into four generous pieces which makes for four meals for an individual, two meals for a couple, or one easy meal for a family of four. They are usually about 1 inch thick.
We had two pieces the other night simply pan fried with some scalloped potatoes and beans and then last night I used this delicious recipe which I adapted from one of my vintage cookbooks. The recipe comes from Better Homes and Gardens Easy Skillet Meals (1972). This volume was originally a part of a whole series of cookbooks put out by the people at BH&G. I really love vintage recipes. With a few changes they usually adapt very well to modern cooking methods and tastes. They are often quite thrifty as well.
I did adapt the recipe slightly. I cut the recipe in half to feed only two people. They cooked the ham steak whole, I chose to cut it into four individual servings, dividing it between two separate meals. They had cooked the potatoes in four individual small foil pans. I cooked the potatoes in a small casserole dish as per the photographs below.
I was really impressed with the end result. Not only did this go together quickly and easily, but it was done in not much more than half an hour. The potatoes were delicious and the ham steak came out tender and beautifully flavored and glazed. We enjoyed it with some hot butter corn on the side!
INGREDIENTS NEEDED
TO MAKE
GINGERED HAM & DEVILED POTATOES
There is nothing complicated about this! Simple ingredients put together in the most delicious way!
For the Ham:
- 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
- 1/3 cup (165g) good quality orange marmalade
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the potatoes:
- Instant mashed potatoes (enough for four servings)
- 1/2 cup (120g) sour cream
- 1 tsp prepared mustard
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 spring onions, trimmed, washed and finely chopped
- paprika to sprinkle
NOTES ON INGREDIENTS
- I used a thick, center cut ham slice/steak that I purchased in the store. You can get them for about $6 or $7. I cut it into four servings and used two on this night and two for another night, as I cut the recipe in half.
- I used Idaho Instant Mashed Potatoes and followed the directions on the package for making them.
- I used full fat sour cream.
- I used American French's mustard.
- I am not sure what the sugar added. It didn't make the potatoes sweet. Perhaps it helped to cut the vinegar flavor of the mustard a bit?
- The spring onions added a lovely depth of mellow onion flavor, and some bits of color.
- I used Bonne Maman Orange marmalade. Use a good one with plenty of orange peel.
- Make sure your spices are fresh for the best flavor.
HOW TO MAKE GINGERED HAM & DEVILED POTATOES
This is a really simple, quick and delicious meal to prepare. All you need is a cooked vegetable or salad on the side.
- Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside. (I cut the recipe in half and used a 2 cup casserole dish.)
- Make four servings of the instant mash as directed on the package. Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined. (You can use fresh mashed potatoes if you wish, but this will add to the time required.)
- Spread the potatoes into the casserole dish. Sprinkle the top with paprika. (The paprika adds color.) (You could also divide the mixture between smaller individual casserole dishes.)
- Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together. (It will not really brown. Pop under the grill for a few minutes if you want it to brown.)
- While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals. (Slashing the fatty edge helps to prevent the ham steak from curling up when you fry it.)
- Mix together the marmalade, cloves and ginger.
- Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over. (It should be just starting to turn golden brown on the underside.)
- Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through. (If you like you can flip the steaks two or three times to be sure that the glaze gets on both sides of the meat.)
- Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.
We enjoyed this with some hot buttered corn on the side. Any vegetable would work, as would a salad or some coleslaw.
HINTS & TIPS FOR SUCCESS
✨ Choose thick‑cut ham steaks Thicker steaks stay juicy and caramelize beautifully in the gingery glaze. Thin slices can dry out quickly.
✨ Score the edges to prevent curling A few small cuts around the fat edge help the steaks stay flat in the pan and brown evenly.
✨ Don’t rush the glaze Let the ginger mixture bubble gently so it reduces and clings to the ham. This is where the flavor really develops.
✨ Use fresh ginger for extra brightness If you love a bit of zing, grate in a little fresh ginger along with the ground. It adds a lovely warm heat.
✨ Warm your dairy before mixing the deviled potatoes Warm milk, cream, or butter blends more smoothly and keeps the potatoes fluffy instead of pasty.
✨ Taste and adjust the seasoning Deviled potatoes love a little extra mustard, salt, or pepper depending on your preference. Add a touch at a time until they sing.
✨ Add a splash of pickle juice or vinegar for tang If you want a brighter flavour, a teaspoon of pickle brine or cider vinegar perks the potatoes right up.
✨ Garnish for colour and freshness A sprinkle of paprika, chives, parsley, or even a few crispy fried onions makes the whole plate look extra inviting.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF HAM STEAKS WORK BEST FOR THIS RECIPE?
Thick‑cut, center-cut fully cooked ham steaks work beautifully. They stay juicy during cooking and soak up the marmalade and ginger glaze without drying out.
CAN I USE FRESH GINGER INSTEAD OF GROUND GINGER?
Yes! Fresh ginger adds a brighter, slightly sharper flavor. Use about 1 teaspoon of finely grated fresh ginger in place of the ground ginger. In the past I have also used a knob of preserved stem ginger in syrup, finely chopped. This works very well with the marmalade.
DO I NEED TO USE INSTANT MASHED POTATOES?
No, feel free to use regular mashed potatoes. (Four servings.) Stir in the sour cream, mustard, onions, sugar and salt as required for this recipe and proceed as per recipe instructions.
CAN I DO THE POTATOES AHEAD OF TIME?
You can certainly put the potato dish together earlier in the day. Cover and refrigerate. When you are ready to cook them, bring to room temperature and proceed to bake as per the recipe instructions.
WHAT KIND OF MUSTARD SHOULD I USE?
The recipe originally uses French's American mustard. Dion would work well also. Grainy mustard would add a tiny bit of texture.
CAN I COOK THE HAM STEAKS IN THE OVEN INSTEAD OF ON THE STOVETOP?
Yes — bake them at 350°F (180°C) for about 20 minutes, brushing with the ginger glaze halfway through. Finish under the broiler for a minute or two to caramelize the top.
CAN I DOUBLE OR HALVE THE RECIPE?
Absolutely, just make sure to use appropriately sized pans. If you need to cook the ham steak pieces in batches do so. It is preferred that they caramelize rather than steam. I halved the recipe myself, quite successfully. Cook times will remain the same, unless you are doubling. In that case you may need to add a few additional minutes to the potato dish.
A FEW OTHER VINTAGE RECIPES TO ENJOY
Are you as much of a fan of Vintage Recipes as I am? If so you might also enjoy the following!
LAZY DAISY MEATBALLS - These delicious meatballs and gravy were a part of a Vintage Menu that I cooked from the Betty Crocker Good and Easy Cook Book, which was published in 1954. The tasty menu consisted of tender meatballs in gravy, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise cake for dessert. Everything was very tasty.
VINTAGE GRIDDLE CAKES - This recipe for Griddle Cakes comes from the Better Homes & Gardens Cookbook, published in 1943. These were some of the best pancakes I had ever made or eaten. They were light and fluffy and puffed up very nicely, without deflating after they were cooked. Always a bonus! They have become my favorite pancakes! Delicious with some maple syrup, a pat of butter and some grilled sausage on the side!
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Gingered Ham & Deviled Potatoes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious duo of meat and potatoes that everyone is sure to love. This can be on the table in not much more than half an hour!
Ingredients
For the Ham:
- 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
- 1/3 cup (165g) good quality orange marmalade
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the potatoes:
- Instant mashed potatoes (enough for four servings)
- 1/2 cup (120g) sour cream
- 1 tsp prepared mustard
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 spring onions, trimmed, washed and finely chopped
- paprika to sprinkle
Instructions
- Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside.
- Make four servings of the instant mash as directed on the package.
- Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined.
- Spread the potatoes into the casserole dish. Sprinkle the top with paprika.
- Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together.
- While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals.
- Mix together the marmalade, cloves and ginger.
- Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over.
- Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through.
- Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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