Before you start cooking, gather every ingredient and prepare your workstation. Pat the chicken cutlets dry with paper towels; removing excess moisture is essential for achieving a golden, crispy sear. Season both sides with kosher salt, freshly ground black pepper, and garlic powder, then set them aside at room temperature for 5 to 10 minutes. This short rest allows the salt to penetrate the meat and the seasonings to bloom, which means every bite of chicken will be flavorful from the inside out. Meanwhile, chop the romaine lettuce into bite-sized pieces, mince the garlic cloves, measure the Parmesan, and have your Caesar dressing and croutons ready. Mise en place isn’t just for professional chefs—having everything within reach makes the 30-minute timeline completely stress-free and ensures you won’t accidentally burn the garlic while scrambling for ingredients.

Make the garlic butter for the chicken and the rolls. In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 2 of the minced garlic cloves and let them sizzle gently for 30 seconds, just until fragrant and lightly golden. Do not let the garlic brown too deeply, as it will turn bitter. Remove the pan from the heat and brush the cut sides of all 4 hoagie rolls with the warm garlic butter. Reserve a little of the butter mixture for later if desired. Sprinkle about 1 tablespoon of grated Parmesan over each buttered roll half. The Parmesan will melt and crisp under the broiler, creating a savory, golden crust that contrasts with the creamy Caesar salad and juicy chicken. Set the prepared rolls on a sheet pan and set them aside while you cook the chicken.

Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of olive oil and swirl to coat the pan. Carefully lay the seasoned chicken cutlets in a single layer—do not crowd them, or they will steam rather than sear. Let the chicken cook undisturbed for 4 to 5 minutes, until the bottom develops a deep golden crust and the cutlets release easily when lifted with tongs. Flip the chicken, then add the remaining 1 tablespoon olive oil, 3 tablespoons unsalted butter, and the remaining 2 minced garlic cloves along with 1 teaspoon Italian seasoning. As the butter melts, tilt the pan slightly and use a large spoon to baste the chicken with the garlic butter repeatedly. Continue cooking for 3 to 4 minutes, until the chicken is cooked through and registers 165°F on an instant-read thermometer. The aroma will be incredible—rich, buttery, and garlicky. Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting is non-negotiable for juicy meat because it gives the juices time to redistribute; cutting too soon will leave you with dry chicken.

While the chicken rests, preheat your broiler and place the sheet pan with the garlic-Parmesan rolls under the heat. Broil for 2 to 3 minutes, rotating the pan midway, until the edges are crisp and the cheese is golden and bubbly. Keep a close eye on them because broilers can go from perfect to burnt in seconds. The goal is a crunchy exterior with a soft, pillowy center—the ideal texture to hold all the fillings. If you don’t have a broiler, you can toast the rolls in a toaster oven or in a dry skillet cut-side down. Once done, remove the rolls and let them cool slightly while you assemble the salad.

In a large mixing bowl, combine the chopped romaine, Caesar dressing, garlic croutons, and about half of the shaved Parmesan. Use tongs to toss the salad gently until every leaf is evenly coated with the creamy dressing. You want the leaves to glisten but not be drenched—overdressed salad will make the subs soggy. If the salad looks dry, add an extra spoonful of dressing; if it looks heavy, add a few more lettuce leaves. Season the salad with a few cracks of fresh black pepper and toss once more. The contrast of cold, crisp lettuce with the warm chicken is what makes this sub so craveable, so keep the salad cold until the very last moment.

Slice the rested chicken cutlets against the grain into 1/2-inch strips. To assemble each sub, place the bottom half of a toasted roll on a plate. Layer a few slices of garlic-butter chicken over the roll, letting the juices soak slightly into the crisp bread. Pile a generous handful of Caesar salad on top—don’t be shy; the salad is the creamy, crunchy core of this sandwich. Finish with the remaining shaved Parmesan, a sprinkle of chopped fresh parsley, and another crack of black pepper. Gently place the top half of the roll over the filling, press down lightly, and secure with a wooden pick if needed. Cut each sub in half on a diagonal using a serrated knife to reveal the beautiful layers. Serve immediately while the roll is warm and crisp and the chicken is still juicy. For a full dinner, pair with chips, fruit, or a light soup.