Ingredients:

  • 4 small rolls (mini sub, baguette, sourdough, or pane di casa)
  • 80 g (2 ¾ oz) unsalted butter, at room temperature
  • ½ tsp freshly minced garlic
  • 1 tbsp finely chopped flat-leaf (Italian) parsley
  • ½ tsp salt
  • ½ cup (50 g) freshly grated Parmesan (or shaved if preferred)
  • 1 cup (250 g) whole-egg mayonnaise
  • ½ tsp freshly minced garlic
  • 2 anchovy fillets, finely chopped (optional)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 1 whole cos (romaine) lettuce or 2 baby cos lettuces, shredded
  • 4 freezer-friendly chicken schnitzels, cooked
  • ½ cup (50 g) freshly grated Parmesan, for serving

Instructions:

  1. Preheat the oven grill (broiler) to high.
  2. Cut each roll in half lengthways and arrange on a baking tray cut side up.
  3. In a small bowl, combine unsalted butter, minced garlic, chopped parsley, and salt.
  4. Spread the garlic butter mixture over both cut sides of the rolls and sprinkle with Parmesan cheese.
  5. Grill (broil) for 2-3 minutes or until crispy and golden.
  6. In a large bowl, combine whole-egg mayonnaise, minced garlic, anchovies (if using), lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper.
  7. Whisk until well combined. Add the shredded romaine lettuce and toss to coat evenly in the dressing.
  8. On each toasted roll, layer with chicken schnitzels, followed by the Caesar salad mixture.
  9. Top with an extra sprinkle of Parmesan.
  10. Serve immediately while warm and enjoy!