This delicious Chicken Caesar Club Sandwich packs well for picnics in the park or at the beach.
I love sandwiches. I’ve been making sandwiches most of my life. My brother was my first satisfied customer. He made me nachos, something I still LOVE today, and I made him sandwiches. Of course, that was in between our fights and when we generally didn’t have anything to do with each other. You know, the usual brother-sister stuff.
I was putting lettuce, bell peppers, salad dressing, everything Subway now does before Subway came to our neck of the woods. Yes, another billion-dollar idea lost. But, I still love making and eating sandwiches.
So I was happy to see that this week’s Barefoot Blogger’s recipe choice was an easy one: Chicken Caesar Club Sandwich.
The great thing about sandwiches is that you can make it to your liking. You can easily swap out ingredients and substitute with what you have at hand.
I have had sick kids at home this week, so I couldn’t run to the store very easily. Instead of pancetta, I used bacon. And since we were out of sun-dried tomatoes, I used artichoke hearts. I used the chicken from our roasted chicken we had for dinner the night before. I didn’t use just arugula, I had a bag of Trader Joe’s Spring Salad Mix that did the trick.
So, do I still call this Ina Garten’s Chicken Caesar Club Sandwich?
Well, yes, because the Caesar dressing used is fabulous! And yes, I did make a small substitute. I didn’t have anchovy paste at hand. So, for the salty flavor, I substituted it with 2 TBS capers. Add that, the lemon juice, mayonnaise, dijon mustard, garlic and parsley and you have a tangy dressing for you sandwich. It was also great to dip your veggies, too!
Chicken Caesar Club Sandwich
This delicious sandwich packs well for picnics in the park or at the beach. Recipe adapted from Ina Garten, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
Ingredients:
- 2 split chicken breast, bone-in, skin on
- 1/2 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 4 oz pancetta, thinly sliced
- 1 garlic clove, chopped
- 2 TBS parsley, Italian, chopped
- 1 1/2 tsp anchovy paste
- 1 tsp dijon mustard
- 1 1/2 TBS lemon juice
- 1/2 cup mayonnaise
- 1 large ciabatta bread
- 2 oz arugula
- 12 sun-dried tomatoes, in oil
- 3 oz Parmesan cheese, shaved
Directions:
- Wash and pat dry with paper towels:
- 2 split chicken breast, bone-in , skin on
- Preheat the oven to 350º F.
- Place the chicken breasts on a sheet pan skin side up.
- Rub the chicken with:
- 1/2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 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 on another sheet pan in a single layer:
- 4 oz pancetta , thinly sliced
- Roast for 10 to 15 minutes, until crisp.
- Set aside to drain on paper towels.
- Place in the bowl of a food processor fitted with a steel blade or in a blender:
- 1 garlic clove , chopped
- 2 TBS parsley, Italian , chopped
- 1 1/2 tsp anchovy paste
- 1 tsp dijon mustard
- 1 1/2 TBS lemon juice
- 1/2 cup mayonnaise
- Refrigerate the Caesar dressing if not using it immediately.
- Slice in half horizontally and separate the top from the bottom:
- 1 large ciabatta bread
- 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 on the bottom of the sliced bread:
- 1 oz arugula
- Then layer in order:
- 12 sun-dried tomatoes , in oil
- 3 oz Parmesan cheese , shaved
- Next add the pancetta, sliced chicken and season to taste with:
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- Add another layer with:
- 1 oz arugula
- Place the top slice of ciabatta on top and cut in thirds crosswise.
- Serve at room temperature.
Notes:
Serving Suggestions: You can easily swap out different ingredients and still have a great sandwich. Above pictured with bacon (instead of pancetta) and marinated artichoke hearts (instead of sund-dried tomatoes). This Caesar dressing is great on salads or for a vegetable dip! A great way to serve leftover chicken.
Prep Time:
Yield: Serves 3
Cook Time:
Hi'ya… That sandwich looks amazing. I love chicken sandwiches, I love club sandwiches, and I love Caesar anything. This will work. Hope one day you have a minute to come to my spot where sandwiches rule. Thanks, happy cooking, Keri (a.k.a. Sam)
This was really soooo delicious! I think the substitutions you made sound good, too, and using leftover roasted chicken makes this recipe even easier. Glad you liked it!