In a bowl, combine Greek yogurt, mayonnaise, Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.
Mix until smooth and creamy.
Season with salt and pepper to taste.
Slice each chicken breast in half horizontally to create thinner cutlets.
Season with salt, paprika, garlic powder, black pepper, and soy sauce.
Let it marinate for 10–15 minutes.
Heat oil in a pan over medium heat.
Cook chicken for 4–5 minutes per side until fully cooked and lightly golden.
Let rest before assembling.
Chop the romaine lettuce.
Add only 2–3 tablespoons of Caesar dressing and toss lightly until coated (see notes).
The lettuce should remain crisp and lightly dressed, not heavy or soggy.
Slice the ciabatta or baguette.
Spread Caesar dressing on both sides of the bread.
Add grilled chicken (one or two pieces).
Layer pickled red peppers.
Add the lightly dressed Caesar lettuce.
Grate more fresh Parmesan over the top.
Close and press gently.