Chicken Caesar Club Sandwiches

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My mother-in-law made this sandwich over Christmas when we went home to visit.  Thanks, Kate!  The recipe is an Ina Garten one, so it has no choice but to produce something delicious.  I made a few changes to the recipe last weekend when we had company. Here is the original recipe.

I made 2 of these sandwiches for 3 couples, and we had some leftovers.  If you’re serving 6 ladies, one sandwich would be enough.  If you’re serving 6 gentlemen, I’d go ahead and make two of them.  I doubled the dressing, which is lovely, light and tangy, and I had just enough.  I baked 4 boneless, skinless chicken breasts, and fried up about a dozen pieces of bacon.  I used spring mix instead of the arugula, and a jar of julienned sun dried tomatoes of which I used about half.

To make putting this together a breeze, cook and slice the chicken a day ahead.  You can also make the dressing a day ahead and keep it in the fridge.  I would fry the bacon right before you assemble the sandwich so that it stays nice and crispy.  We didn’t take this on a picnic, but I think it would be a nice, fancy picnic sandwich.  Enjoy!

Chicken Caesar Club Sandwich

Courtesy of Ina Garten

Ingredients

  • 2 boneless, skinless chicken breasts
  • olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, cooked
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 4-6 ounces spring mix
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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, and slice the meat thickly. Set aside.
  3. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
  4. 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 spring mix 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 spring mix. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.