Barefoot Contessa's Caesar Club Sandwich

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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