chicken caesar bacon sandwich on ciabatta.
i made this before (i've actually made it a few times since i wrote about it, right here). every once in a while you want a gourmet sandwich for lunch and there's really no point in paying someone else for it if you've got some time to kill and a hungry boy in the living room.
i've made a couple of changes to the original recipe, which is one of the Barefoot Contessa's. the boy prefers asiago to parmesan, so asiago goes on here. also, i mince the sundried tomato and sprinkle that on my half of the sandwich (the boy doesn't much care for them). whole sundried tomatoes tend to be chewy, so it's easier on the eater to not have to struggle with their sandwich. i also just pan fry some regular bacon on low, turning every once in a while, until crisp. the first time i made this sandwich i used some hickory smoked bacon because that's what i had on hand, but the friend i made the sandwich for pointed it out immediately and said that next time she'd prefer it without. it's up to you to decide which kind of bacon you want to use, or if you'd prefer to just cook up some thinly sliced pancetta, as the Barefoot Contessa does.
the ciabatta i buy from our local Kroger bakery are huge, so this recipe serves 4. i had my portion with a glass of wine. hey, it's sunday, and i went for a run this morning (a short run, as the humidity is pretty high, but i ran nevertheless).
Caesar Club Sandwich (adapted from Barefoot Contessa At Home)
2 split chicken breasts, bone in, skin on
kosher salt and freshly ground black pepper
4 slices bacon
1 large clove garlic
2 tablespoons parsley
1 1/2 teaspoons anchovy paste
1 teaspoon dijon mustard
1 1/2 tablespoons lemon juice
1/2 cup mayonnaise
1 large ciabatta bread
a few handfuls of baby arugula
3 to 4 sun-dried tomatoes in oil, chopped up into tiny bits
a wedge of asiago cheese
1. Preheat 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 (internal chicken temperature should be around 145 degrees F). Cool slightly, discard the skin and bones, and slice meat thickly. Set aside.
3. In a large frying pan, cook your bacon on low, flipping from time to time until cooked and crispy. Set aside to drain on paper towels, then cut each piece in half.
4. Place the garlic, parsley, anchovy paste, mustard, lemon juice, and mayo in the bowl of a food processor fitted with a steel blade and process until smooth. Set aside.
5. Using a vegetable peeler, cut slices of asiago cheese so that you have long thin slivers of it. use as much as you want of this - asiago is a less in-your-face cheese than parmesan, but you can use parmesan if you'd like - the boy just happens to like asiago.
6. 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 dressing. Place a couple of handfuls of the arugula on the bottom piece of bread (to cover) and then layer in order: the sun-dried tomatoes, shaved asiago slices, bacon, 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 half crosswise, then cut each half into two. serve at room temperature.