Crispy Chicken Caesar Sandwich

Instructions

- Preheat the oven grill (broiler) to high. Cut each roll in half lengthways. Arrange the slices facing up on a baking tray. Combine the butter with the garlic, parsley and salt. Spread the garlic butter mixture over both cut sides of the rolls. Sprinkle both sides with parmesan. Grill (broil) for 2-3 minutes or until crispy and golden. - Meanwhile, to make the caesar filling, add the mayonnaise, garlic, anchovies (if using), lemon juice, mustard, Worcestershire sauce, salt and pepper in a large bowl. Whisk to combine, then tumble the cos lettuce in. Toss with tongs to coat generously in the dressing. - To assemble, pile the toasted rolls with the chicken schnitzels, caesar salad and a generous sprinkle of parmesan. Serve immediately.

• small rolls Notes: 4, mini sub, baguette, sourdough or pane di casa
• unsalted butter Notes: 80 g, 23⁄4 oz, at room temperature
• 1⁄2 tsp freshly minced garlic
• finely chopped flat-leaf parsley Notes: 1 tbsp, Italian
• 1⁄2 tsp sea salt flakes
• 1⁄2 cup freshly grated parmesan Notes: 50 g, or shaved if you prefer
• whole-egg mayonnaise Notes: 1 cup, 250 g
• anchovy fillets Notes: 2, optional, finely chopped

  Optional
• freshly squeezed lemon juice Notes: 1 tbsp
• Dijon mustard Notes: 1 tsp
• Worcestershire sauce Notes: 1 tsp
• 1⁄4 tsp freshly cracked black pepper
• whole cos lettuce or 2 baby cos lettuces Notes: 1, romaine, shredded
• Freezer-Friendly Chicken Schnitzels Notes: 4, see note 1, cooked