Olive Garden-inspired giant breadstick sandwich

Whisk the salt, instant yeast, sugar and bread flour together.

Add the warm water and the melted unsalted butter and mix on low, then raise to medium and mix 10 to 15 minutes.

Check the dough with the windowpane test.

Move the dough to a greased bowl, cover with greased plastic wrap and rest in a warm place one to one and a half hours until doubled.

Punch the dough down and divide it evenly into six portions of about 235 g.

Press each portion flat, then tuck and roll it into a long log.

Lay the logs on a parchment-lined baking sheet about two inches apart and rest again until doubled, one to one and a half hours.

Bake at 400F for 12 to 14 minutes until golden brown.

Brush with butter straight out of the oven, then season with salt and garlic powder while the butter is still wet so it binds.

Cover the chicken breasts with plastic wrap and pound them to an even thickness.

Mix the panko with the chopped parsley, fine sea salt, black pepper and minced garlic.

Dip the chicken in flour, then egg, then the breadcrumb mixture, and fry in olive oil until golden brown, about three to four minutes total.

For the alfredo, simmer the butter and heavy cream in a saucepan on low about five minutes.

Add the grated Parmesan and black pepper and whisk continuously until thick.

Blanch the broccoli rabe in a large pot of salted boiling water for one minute until bright green, then plunge it into ice water to stop the cooking.

Heat the extra virgin olive oil, add the sliced garlic and the blanched broccoli rabe and season with red chili flake, salt and pepper.

Add a squeeze of lemon and toss.

Cut the giant breadstick in half lengthways and toast it in a hot pan with melted butter.

Spread alfredo sauce on the base, lay on the breaded chicken, more alfredo, then the broccoli rabe, and finish with grated Romano cheese. Close and cut in half.