Caesar Club Sandwich

Slightly adapted from Barefoot Contessa at Home (2006)

Serves:  6
  • 3 split chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta or prosciutto
  • 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 foccaccia
  • 2 ounces baby arugula, washed and spun dry
  • 4 fresh roma tomatoes, 1/4″ slices
  • 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 olive oil over any part of the chicken meat that isn’t covered with skin. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and cut the meat into 1/3″ slices. Set aside.

Meanwhile, place the pancetta or prosciutto on another sheet pan in a single layer. Roast until crisp (10-15 minutes for pancetta, 5 minutes for prosciutto).  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.)  Alternatively, mix 1/4 cup bottled Caesar dressing with 1/4 cup Best Foods mayo.  (That’s what I do.)

Slice the bread in half horizontally and separate the top from the bottom. 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: tomatoes, shaved Parmesan, crispy pancetta or prosciutto, and sliced chicken. Sprinkle with salt (taste your pancetta or prosiutto first – you may not need any salt) and pepper and finish with another layer of arugula. Place the top slice of bread on top and cut in slices crosswise. Serve at room temperature.

If making ahead, wrap the unsliced sandwich tightly in a giant sheet of aluminum foil and store in the fridge.  If I have a large rectangular container of salad in the fridge I put that on top to weight the sandwich while it sits, which I think helps keep it from falling apart when sliced.  Slice just before serving.

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Published in: on August 18, 2011 at 7:55 am  Leave a Comment  

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