Thursday, April 1, 2010

Barefoot Bloggers - Caesar Club Sandwich


Since I was behind on the first BB recipe this month, it only figures that I'd be behind on this one too, right??  I had it in my head that this was to be posted on the last Thursday of the month, which I thought was today, but ummm.....well that was last year.



Whatev.  On to the sandwich.  It was simply amazing.  I mean how could it not be.....roast chicken, bacon, sun-dried tomatoes, bacon, a creamy caesar dressing, bacon....did I mention bacon?



All of the ingredients really come together in this to form the perfect sandwich.  Hubs doesn't like sun-dried tomatoes, so I left them off his side, and I feel like he was deprived of a critical part.  Sucks for him.

Thanks to Karen of Shortbread for hosting and my apologies for not paying closer attention to the calendar!

Here's the recipe:

Caesar Club Sandwich
2006, Barefoot Contessa at Home

Ingredients:


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


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.

1 comment:

  1. I'm hardly ever on time for anything! But no matter, your sandwich looks terrific. I so enjoyed this and I'm glad you did too.

    ReplyDelete

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