Week 28: Caesar Club Sandwich

I've become a big Ina Garten fan. If I get home from work on time I can catch an episode, and my DVR is programmed to tape the new episodes on Saturday.

I recently found the Barefoot Bloggers and decided to cook along with their Ina Garten choices for March.

Caesar Club Sandwich
Adapted from Barefoot Contessa
And inspired by Barefoot Bloggers

2 split (1 whole) chicken breasts (bone in and skin on)
Olive oil
Salt and Pepper
4 oz thinly sliced pancetta
1 large garlic clove, chopped
2 tsp dried flat-leaf parsley
1 1/2 tsp anchovy paste
1 tsp Dijon mustard
1 1/2 Tbsp freshly squeezed lemon juice
1/2 C mayonnaise
1 large ciabatta bread
2 oz hearts of romaine, washed and spun dry
2 to 3 oz Parmesan, shaved

Preheat oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub 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 the parsley in a food processor and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. Refrigerate if not using 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 romaine on the bottom piece of the bread and layer in order: shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of romaine.



Place the top slice of ciabatta on top and cut in third crosswise. Serve at room temperature.



My notes:
The original recipe used arugula. I replaced it with romaine because it is what I had. The original recipe also included sundried tomatoes. I'm not really a fan and meant to replace them with fresh tomatoes but completely forgot once it was time to actually assemble and eat the sandwich.

This also marks my first experimentation with cooking chicken with skin and bones. I survived and the chicken tasted great - much juicier and more flavorful than the boneless, skinless chicken breasts I normally use.