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1
Preheat broiler to high.
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2
Crush 4 cloves of garlic and place in a microwave-safe dish or small saucepan with the butter and oil.
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3
Heat in microwave for 1 minute or, if cooking on the stovetop, place over moderate-low heat for 3 minutes.
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4
Split each loaf of bread in half lengthwise and scoop out the insides to make room for the Caesar chicken filling.
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5
Toast bread under broiler until it is golden brown in color.
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6
Brush bread liberally with garlic oil, sprinkle with 1/4 cup cheese and return to broiler to brown, about 30 seconds.
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7
Place the shredded chicken into a medium-size bowl.
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8
In a blender, combine EVOO, lemon juice, Worcestershire sauce, anchovy paste, mustard, 1/2 cup grated cheese, salt and lots of freshly ground black pepper.
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9
Pulse the blender to combine the dressing and pour it over the chicken.
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10
Toss the chicken lightly to coat.
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11
Cut the core end off from the heads of romaine and remove the thick vein from the center of the leaves.
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12
Line each bottom half of the cheesy, toasted garlic bread with the lettuce.
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13
Place the chicken on top of the lettuce and sprinkle with the remaining grated cheese.
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14
Top with the other bread half and secure the sandwich with two skewers.
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15
Slice the loaf into individual sandwiches and serve.
