BB: Chicken Caesar Sandwich

I could not wait to make this month's second selection for Barefoot Bloggers, despite being a few days late getting around to doing so. I knew that this chicken Caesar club sandwich, chosen by Karen of Shortbread, would be the perfect lunch to enjoy an afternoon with as the weather changes from winter to spring and I wasn't disappointed.

I had no difficulty finding any ingredient except the arugula. I thought of all the things on there, the anchovy paste would be the challenge, but apparently baby arugula (or any arugula) is not to be found in central CT this time of the year. I used Romaine lettuce instead but look forward to making this again with the arugula because I'm sure the arugula lends it a nice peppery flavor. Be sure to check here to see how the other Barefoot Bloggers did with this.

Chicken Caesar Club Sandwich from Barefoot Contessa at Home, and can also be found here

Ingredients:

2 split chicken breasts, with skin and bone

olive oil

salt and pepper

4 oz. thinly sliced pancetta

1 large garlic clove, chopped

2 Tbs. flat leaf parsley, chopped

1 1/2 tsp. anchovy paste

1 tsp. Dijon mustard

1 1/2 Tbs. freshly squeezed lemon juice

1/2 C. good mayonnaise

1 large loaf ciabatta bread

2 oz. baby arugula, washed and spun dry

12 sun-dried tomatoes, in oil

2-3 oz. shaved Parmesan cheese

Directions:

Heat oven to 350 degrees.

Rub the chicken with olive oil and then sprinkle with salt and pepper.

Roast the chicken on a baking sheet for 35 minutes, until completely cooked.

Cool slightly, discard the skin and bones and slice the meat thinly. Set aside.

Meanwhile, on a different baking sheet, place pancetta in a single layer and put in the oven for 10-15 minutes, until crispy.

Remove from oven and set aside to drain on paper towels.

Place the garlic and parsley into a food processor fitted with a steel blade. Process until minced.

Add the mayonnaise, anchovy paste, lemon juice, and Dijon mustard to the food processor bowl and process until you have a creamy dressing. Refrigerate dressing if not using immediately.

Slice the loaf of bread in half lengthwise, separate the top half from the bottom, and place with cut sides up, into the oven to toast, for 5 to 7 minutes.

Remove the bread from the oven and spread Caesar dressing onto each cut side.

Place the arugula on the bottom half of the bread.

Layer the sandwich in order: sun-dried tomatoes, shaved Parmesan, pancetta, then sliced chicken.

Place the top half of the bread on top. Slice into thirds and serve at room temperature.