Ina Garten Caesar Club Sandwiches

By jeff and alli -
I realized I haven't posted this one, at least, I don't see that I have.  It is good.  I like to serve this when I do a sandwich bar of sorts.  It seems to be a hit with guests.

Ina Garten Caesar Club Sandwich Recipe (with my own notes added)

Serves about 3

Ingredients:

2 split chicken breasts, bone in, skin on. (or just use some Costco rotisserie chicken)
olive oil
kosher salt
black pepper

4 ounces thinly sliced pancetta or bacon

Ingredients for the dressing (or you can use pre-made Caesar dressing)
1 large garlic clove, chopped
2 tablespoons chopped fresh parsley
1 to 1 1/2 teaspoons anchovy paste (I start with 1 teaspoon and add more if it needs more saltiness)
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise

1 large ciabatta bread (or different bread. hoagie rolls work, but I wouldn't use a sliced bread like wonder bread.  you need something a bit sturdier than you would use for a PB&J)

2 ounces baby arugula, washed and dried (or whatever lettuce/greens you want to use)

12 sun-dried tomatoes, in oil (Ina doesn't chop hers, but I would, or use fresh tomatoes, or no tomatoes for those that find tomatoes slimy 🙂 When I have made this for friends, I usually have fresh tomatoes on hand)

2-3 ounces parmesan (preferably shaved, but it doesn't really matter)


Instructions:

  1. Preheat the oven to 350 degrees F
  2. Place the chicken breasts on a sheet pan, skin side up.  Rub the chicken with olive oil and sprinkle with a good amount of salt and pepper.  Roast for 35-40 minutes, until cooked through.  (mine takes longer, but I think that might be because I am making enough for a crowd, not just 2 chicken breasts). Cool slightly, discard the skin and bones, and slice the meat thickly.  (not too thick though, because it is going on a sandwich so you won't be using a fork and knife to eat it). Set aside.
  3. Meanwhile, place the pancetta (or bacon) on another sheet pan in a single layer.  Roast for 10-15 minutes, until crisp. Set aside to drain on paper towels.
  4. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade (or your blender) and process until minced.  Add the anchovy paste, mustard, lemon juice, and mayo.  Process again to make a smooth dressing.  Refrigerate until ready to use.
  5. Slice the ciabatta in half horizontally and separate the top from the bottom.  Toast the bread in the oven (not required but is yummy), cut side up for 5 to 7 minutes.  Cool slightly.  Spread the cut sides of each piece of bread with Caesar dressing.  Place half the arugula on the bottom piece of bread and then layer in order: tomatoes, shaved Parmesan, crispy pancetta and sliced chicken.  Sprinkle with salt and pepper and finish with another layer of arugula (or don't).  Place the top slice of ciabatta on top and cut in thirds crosswise, so now you have 3 sandwiches.  Serve at room temperature.

This probably looks long, but it isn't bad.  And if you use pre-cooked chicken or pre-made dressing, it really is a cinch.  

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