Chicken Caesar Salad Stuffed Bread

From Rachael Ray


6 cloves garlic, divided
2 tablespoons butter
2 tablespoons oil
1 to 2 loaves Italian sesame-semolina bread
1 cup grated cheese, Parmigiano or Romano, divided
1 rotisserie chicken, skin removed and meat shredded
1/2 cup extra-virgin olive oil (EVOO)
Juice of 2 lemons
1 teaspoon Worcestershire sauce
2 teaspoons anchovy paste
1/2 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 heads romaine lettuce

Preheat broiler to high.

Crush 4 cloves of garlic and place in a microwave-safe dish or small saucepan with the butter and oil. Heat in microwave for 1 minute or, if cooking on the stovetop, place over moderate-low heat for 3 minutes.

Split each loaf of bread in half lengthwise and scoop out the insides to make room for the Caesar chicken filling. Toast bread under broiler until it is golden brown in color.