Preheat oven to 425°F. Cut top ¼ inch of garlic head off and gently peel off papery skin of the head, being carful to keep the cloves in tack.

Place a sheet of foil. Drizzle with olive oil, salt and pepper and wrap.

Bake for 30-45 minutes, garlic cloves will be golden brown.

In a small bowl, combined all garlic butter ingredients. Spread garlic butter on inside of rolls and add extra grated parmesan. Set aside for later.

NOTE: if you are short on time you can skip roasting the garlic and just mince 3-4 cloves of garlic, BUT the roasted garlic adds a beautiful depth of flavor.

Preheat your griddle to medium heat.

Combine all caesar salad ingredients and toss together. Set aside for later.

Meanwhile, prepare breading station; Add flour to one shallow bowl. Add eggs and caesar dressing to another shallow bowl and mix to combine. Add breadcrumbs to the last shallow bowl.

Cut each chicken breast in half to create a cutlet. Season with salt and pepper. Coat each cutlet in flour, then egg mixture, then finish off with bread crumbs.

Add a thick layer of oil to your griddle. Then add coated cutlets and cook until each side is golden brown (about 5-7 minutes each side). Internal temperature should be 165F.

Meanwhile add buttered rolls to the griddle and cook until golden brown.

Assemble sandwiches starting with the bottom roll, chicken cutlet, salad, extra parmesan, pepper, and top roll. Enjoy!