In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week in an airtight container.

Preheat the oven to 350.

Cut the chicken breast in half lengthwise. Take a saran wrap and pound it down a bit until it’s thinner. Season both sides of the chicken breast with salt and pepper.

To a mixing bowl add the panko breadcrumbs, parmesan cheese and red pepper flakes. Mix to combine. To another bowl whisk together the eggs. In one more bowl add the flour.

Coat the chicken with the flour, then egg, shake off the excess and lastly coat with the panko breadcrumbs really making sure to press it in and cover every crevice.

Butter the insides of the hero bread and sprinkle with garlic powder and Italian seasoning. Bake in the oven for about 5 minutes.

Heat a skillet over medium high heat with a few tablespoons of olive oil. Once hot add the chicken breast and cook for 4 minutes, then flip and cook for another 3 minutes. The internal temperature should be 165 degrees, check with a meat thermometer. Remove the chicken and set aside.

In a bowl toss the caesar dressing with the romaine lettuce. Slice the chicken breast into strips.

Start to assemble the sandwich. Add the chicken breast strips, sliced parmesan cheese and caesar salad. Eat and enjoy!