For the dressing

1. Take 4 anchovies and the chopped garlic in a bowl and add a few tbsp of boiling water. This will melt them down into this salty liquid so you don’t get a chunk of anchovy. Then stir in 3/4 cup of mayo, the juice of 1 lemon, 1 tsp Worcestershire sauce, and lots of parmesan. Add lots of black pepper and a little salt.

For the sandwich

1. Slice the loaf of crusty bread in half, then pick out the middle of the bread and lay those chunky breadcrumbs on a baking tray. Drizzle with olive oil, season with salt and bake in a 200c oven for around 10-15 minutes until golden and crisp.
2. Meanwhile, add some flour to a shallow bowl, egg to another and a few handfuls of panko breadcrumbs with some sesame seeds to another. Season each bowl well with salt and pepper. Heat 1-2cm veg/sunflower oil in a pan over medium heat. Take a chicken breast, dip in the flour on both sides, followed by the egg and then finally the breadcrumbs, making sure it’s really packed on. Then place in the hot oil. Repeat with the other chicken breast. Fry for around 5 minutes a side until golden and cooked through.
3. Slice up the iceberg lettuce and add to a bowl. Add a few spoons of the caesar dressing and toss together.
4. Assemble the sandwich. Spread the sandwich with garlic butter, grate over fresh parm and toast in the oven until crispy. Then top with parma ham, the chicken breast, the dressed salad, crispy breadcrumbs and more parmesan. Sandwich with the other half of bread, slice in half and eat – if you can get your mouth around it!