Anyway, this recipe was chosen back in March by Karen of Shortbread. It's from the Barefoot Contessa at Home cookbook, which was the first Ina cookbook in my collection. My sister-in-law got it for me for my birthday many years ago. This sandwich was always one I wanted to try, but I'm not sure why it's taken me this long to make it. Let's see, I got the cookbook in April 2005, so five years?! Good lord. I'm serious when I say I have a major procrastination problem. In seeing what BB recipes I'd been slacking on preparing I saw this one and figured I'd go ahead and add it to the meal plan.
Barefoot Contessa's Caesar Club Sandwich
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
*****
I only changed things up slightly. Well, maybe a little more than slightly. I pounded out two chicken breasts so they'd be thinner and then cooked them on my grill pan instead of Ina's oven method. I also had some homemade Caesar dressing I'd made (shoot...did I ever post that? It's a Rick Bayless recipe...), so I skipped that part of the recipe and just used up what I had. And I used bacon instead of pancetta because I already had some. And I used regular tomatoes instead of sun-dried. Want in on a little secret? I'm not really a fan of sun-dried tomatoes. If they're in something and I don't have to taste them on their own, I don't mind them. But I got quite a few tomatoes from my produce co-op last week, so I went with that instead.
So, after FINALLY trying this, I'm so sad I waited five years!! This was an awesome sandwich!! We had something going on at our house on Sunday when I made this, so dinner was going to be ready really late. We ended up feeding the kids chicken nuggets, then the husband and I had this after they had eaten so as to not postpone their bedtime. Honestly I'm glad we didn't have to share it with them. We each ate a third of the sandwich, then he took the leftover piece to work for lunch the next day. This was really easy to throw together, especially since I already had Caesar dressing made up in the fridge. I foresee us having this on a regular basis over the summer when it's too hot to cook.
Ina, you've done it again!! You never cease to amaze me!!
