Begin by slicing the chicken breasts horizontally into thin cutlets, about 1/2 inch thick. Set up a breading station by whisking an egg in a shallow bowl, and coating the cutlets in egg before dredging them through a mixture of breadcrumbs and Panko. Ensure every inch is evenly coated for that crispy texture in your Chicken Caesar Sandwiches.

Heat vegetable oil in a large skillet over medium-high heat, reaching approximately 350°F. Carefully place the breaded chicken cutlets into the hot oil, ensuring they aren't overcrowded. Fry for about 5 minutes or until golden brown and crispy, flipping halfway through for even cooking. Once done, remove the chicken and let it drain on paper towels to absorb excess oil.

In a separate bowl, melt salted butter and add minced garlic, chopped parsley, and grated Parmesan cheese for a flavorful garlic butter spread. Mix well until combined.

Slice your hoagies or baguette and spread the garlic butter mixture generously on each side. Preheat your oven to 450°F and place the bread slices on a baking sheet. Toast them in the oven for about 3-4 minutes, watching closely until they become golden and crispy.

In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and grated garlic until smooth and creamy.

In a large bowl, combine chopped romaine lettuce with 3-4 tablespoons of the homemade dressing. Toss gently until the lettuce is evenly coated.

To assemble your Chicken Caesar Sandwiches, layer the fried chicken cutlets onto the toasted garlic bread, followed by the tossed salad and a sprinkle of extra Parmesan cheese on top. Close the sandwich, and serve immediately.