May 2, 2010

Caesar Club Sandwich

I don't know what it is, but sometimes when the end of the weekend rolls around, I am spent. I was just sitting here trying to think of a good way to introduce this sandwich to you, but my mind is totally and completely blank. As a stall tactic, I have decided to just describe the state of my blankness...just so the empty page won't mock me. Anyway, I guess I could tell you that my friend Claire made this sandwich a week or so ago with good results. I could also tell you that it comes from both the Food Network website and the Barefoot Contessa At Home cookbook. Other than that, I've got nothing for you today. No thought-provoking or witty commentary here...just the facts. Oh, and I am going to serve this sandwich with some glazed carrots and a baked potato. Yup, I am officially out of things to is the recipe.

Caesar Club Sandwich
From: Barefoot Contessa At Home cookbook,

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta (I am using bacon instead)
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 (or bacon) 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 (or bacon), 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.

The Results:
Oh man! This is definitely in my top 5 favorite sandwiches. Yum-freakin'-o! I am telling you...Ina rarely disappoints, and this was fantastic. It always amazes me how simple ingredients, when put together correctly, can be sooooooo delicious! Needless to say, this is a keeper.

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