In a medium bowl, combine the shredded cooked chicken breast with Caesar dressing, ensuring every piece is evenly coated.

Place a skillet on medium heat and add olive oil. Once shimmering, add the chicken and dressing mixture. Stir well and cook for 3-5 minutes until heated through.

Slice the croissants in half horizontally and generously spread unsalted butter on the inner sides.

In the skillet, place the buttered croissant halves, cut side down, and toast for about 2 minutes until golden brown.

Layer each bottom half generously with chopped Romaine lettuce.

Spoon the warm chicken mixture evenly over the bed of lettuce on each sandwich base.

Sprinkle freshly grated Parmesan cheese over the warm chicken filling.

Arrange the halved cherry tomatoes on top.

Season with salt and pepper, then place the top half of the croissant back on each sandwich.

Serve immediately while the croissants are still warm and crispy.