Instructions: Marinade and Dressing: Stir together the minced garlic, lemon juice, mustard, minced anchovy, Worcestershire sauce and sour cream. Whisk in the olive oil. Stir in the Parmesan cheese and ground black pepper. You may do all of this in the food processor by processing together the garlic, lemon juice, anchovy or Worcestershire sauce, and sour cream. Drizzle the olive oil through the feed tube with the motor running, then gently pulse in the Parmesan and black pepper.

Filling: Use about 1/4 of the dressing to marinate the chicken and vegetables for 30 minutes. Discard the marinade, then grill the chicken and vegetables over medium coals until done (or saute them in a skillet). Cool, then slice the chicken and cut the vegetables into bite-size pieces. Toss the meat mixture with shredded romaine lettuce, using as much romaine as you like to "stretch" the chicken. Mix in the remaining dressing to taste.

Note: Vegetables and chicken may be grilled ahead, then refrigerated until ready to serve; tosses with lettuce and dressing at the last minute.

Assembly: Spoon some of the filling down the center of each bread and serve immediately.

Yield: 8 sandwiches.

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