Open-Faced Chicken Caesar Sandwiches

8 slices Panera Three-Cheese bread, lightly toasted
4 grilled chicken breasts sliced thin
1 cup grated Romano cheese for top
Caesar Salad:
¼ cup virgin olive oil
2 Tablespoons Dijon mustard
2 dashes Worcestershire sauce
2 cloves garlic, pressed
2 anchovies, pressed
1-teaspoon salt
1-teaspoon pepper
1 head Romaine lettuce
Juice from ½ fresh lemon
½ cup freshly grated Romano cheese

Wash, rinse, and tear lettuce into bite-size pieces. Put in salad bowl. Place wet/damp paper towel over lettuce and put in refrigerator to crisp for 30-60 minutes. Meanwhile in medium bowl, mix the olive oil, mustard, Worcestershire sauce, garlic, anchovies, salt, and pepper. Set aside. (Note: there is no raw egg in this dressing.)

To assemble salad, squeeze the fresh lemon over lettuce in bowl. Add the dressing and Romano cheese. Toss well.

To assemble the sandwich:
Place two slices toasted bread on plate. Top with 1/4th of the freshly tossed Caesar salad. Top with the slices of one chicken breast and sprinkle with the additional Romano cheese and extra ground pepper to taste.
Makes 4 servings.