Cut Tribeca Oven French Baguette into 1-inch pieces. Arrange the bread pieces in an even layer on a rimmed baking sheet. Bake in a convection oven at 325℉ for 18-25 minutes, until the bread is crisp and light golden-brown. Allow to cool completely at room temperature.

Place the bread in the bowl of a food processor. Pulse, until reduced to a small crumb. Store half the breadcrumbs in an airtight container to use in another preparation.

In a large skillet, combine the remaining breadcrumbs, oil and 2 cloves of garlic over medium-high heat. Cook, stirring frequently, until golden-brown and fragrant, about 3-4 minutes. Set aside.

In a large bowl, whisk the mayonnaise, remaining garlic, lemon juice, 1/4 cup Parmesan, anchovies, mustard and Worcestershire sauce together until combined. Season with salt and pepper, to taste. Add Brussels sprouts, and toss to coat. Divide salad evenly among serving plates. Generously cover with Parmesan cheese and breadcrumb mixture. Serve.