Chicken Caesar Club Sandwich

I have been eyeing this recipe for months.  I've heard rave reviews from friends.  So I finally got on board and made Ina Garten's Caesar club sandwiches for our Sunday dinner.

To save time I purchased a whole roasted chicken and cut up the two breasts (I'll use remaining chicken for lunch tomorrow when my mom is over).  Not only does this dramatically reduce prep time, it also allows you to make more sandwiches as we had a lot of the Caesar dressing left over.

This recipes says it makes 3 sandwiches.  I'd say more like 4-5 depending on how big you make 'em.  We (husband, mom, and Blake) all agreed this recipe gets two thumbs up and will definitely be put on our rotation of favorites for lunch or dinner.

In addition, you could use bacon instead of pancetta if you want a stronger flavor or already have some at home.

Chicken Caesar Club Sandwich, Ina Garten

2 split (1 whole) chicken breasts, bone in, skin on (I used 2 precooked chicken breasts)
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 Tbsp chopped fresh flat-leaf parsley
1 1/2 tsp anchovy paste
1 tsp Dijon mustard
1 1/2 Tbsp freshly squeezed lemon juice
1/2 c. 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 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.