Barefoot Contessa's Caesar Club Sandwich

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 3
• 2 chicken breast halves (bone in, skin on)
• olive oil
• salt & freshly ground black pepper
• 4 ounces pancetta
• 1 large garlic clove, chopped
• 2 tablespoons fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoon dijon mustard
• 1 1/2 tablespoons fresh lemon juice
• 1/2 cup mayonnaise
• 1 large ciabatta
• 2 ounces baby arugula, washed and spun dry
• 12 sun-dried tomatoes packed in oil
• 2 -3 ounces parmesan cheese, shaved

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 place the chicken breasts on a sheet pan skin side up.
• 3 rub the chicken with olive oil and sprinkle with salt and pepper.
• 4 roast for 35 to 40 minutes, until cooked through.
• 5 cool slightly, discard the skin and bones, and slice the meat thickly.
• 6 set aside.
• 7 meanwhile, place the pancetta on another sheet pan in a single layer.
• 8 roast for 10 to 15 minutes, until crisp.
• 9 set aside to drain on paper towels.
• 10 place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
• 11 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.).
• 12 slice the ciabatta in half horizontally and separate the top from the bottom.
• 13 toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
• 14 spread the cut sides of each piece with the caesar dressing.
• 15 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.
• 16 sprinkle with salt and pepper and finish with another layer of arugula.
• 17 place the top slice of ciabatta on top and cut in thirds crosswise.
• 18 serve at room temperature.