Take your french stick and cut in into four tasty pieces. Cut out the middle from each bit of bread and discard, leaving a sort of bread tube.
Heat the oil to 170°C.
Dip the chicken pieces in the flour and vigorously shake off excess. Whisk the parmesan into the breadcrumbs, then dip the floured chicken pieces into the egg mixture and finally the parm-crumb mix, making sure it has an even coating.
Fry them for around 3-4 mins until nice, crispy and cooked through.
Meanwhile, heat the olive oil in a saucepan with a lid (this is a spitter). Add the garlic, onion and passatta, then season. Pop the lid on and cook until the sauce has reduced. Add a little sugar if it's too tart.
Wrap the chicken tenders in the cheese slices and slot into your hollowed out bread bits.
Cover the bread in the tomato sauce followed by the grated mozzarella.