It is Barefoot Blogger Thursday and time again to duplicate one of Ina Garten’s great recipes. I never worry about what choices are made by our group members every other Thursday because in my mind, there is no bad Barefoot Contessa recipe. Ina has a way of combining simple ingredients in a way that makes for an extraordinary dining experience. This week’s recipe was chosen by Karen of Shortbread and I can just see taking this wonderful sandwich in a picnic hamper on a drive along the beautiful Blue Ridge Parkway and stopping at one of the overlooks, spreading a blanket, and eating a leisurely picnic with this as the centerpiece.
The idea for this sandwich came from the ingredients in a caesar salad. Ina uses a caesar dressing for the spread and toasted ciabatta bread in place of croutons. I used romaine lettuce to be true to the original salad. Ina used arugula. She included shaved Parmesan and added roasted chicken breasts, crispy pancetta, and sun-dried tomatoes to make this a substantial sandwich. The recipe can be found in her Barefoot Contessa at Home cookbook. If you have that book check out the picture of the sandwich. I tried to copy it in my picture below. How did I do? If you don’t have the cookbook here is the recipe.
CAESAR CLUB SANDWICH
2 split chicken breasts, bone in, skin on
good olive oil
kosher salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-lear parsley
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, wahed and spun dry (I used chopped romaine)
12 sun-dried tomatoes in oil
2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken breasts 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. Sprinle 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. Serves 3.
This Caesar club sounds fabulous. I have all of Ina’s books and for some strange reason I don’t remember this sandwich. Funny because we love Caesar salads and have them often.
You’re right. It’s perfect for a picnic along the parkway.
Sam
This sandwich looks and sounds outstanding. And I think it would be wonderful packed in a picnic hamper for a nice outing!
I keep meaning to get this cookbook. I have Barefoot in Paris and have been working my way through it.
Thanks so much, Penny for another wonderful recipe!
xoxo
Jane
I couldn’t agree with you more. Ina’s recipes are always delicious and this ciabatta sounds devine!
I have an award for you, Penny. Feel free to stop by when you get the chance.
Hi Penny!
Your sandwich is looking fine! Another great Ina recipe!
Kindly, ldh
That’s a great recipe… I love the photo… was wondering how many this would serve… me and only one skinny person
I have made this recipe of Ina’s before and she has never let me down yet!!
Wow this looks great. Also like your pictures.
I too totally agree with you about Ina’s recipes, they never let you down, sandwich looks great.
This is beautiful to look at and enticing. My mouth is watering.
I adore the fresh brightly flavored ingredients in this recipe. The combination of spicy arugula leaves tempered by salty shaved parmesan is one of my favorites.
Ohhh My Goodness Me Oh My, Heavens to Betsy, Great Scott, Jeeeeminy Cricket that is what I call a sandwich my friend. Yes, Yes, Yes. Heavenly, Clean, Fresh, Imaginative and I’m sure full of fabulous flavor. I’m all over it. I’m stalking you, I mean following you now. Hope one day you’ll swing by my blog where these kind of sandwiches RULE! Love, Keri (a.k.a. Sam)
I just loved this sandwich, and all the flavors together were just divine. I’m glad you liked it, too, and your pictures are lovely.
Thanks for sharing this. I’ve had this delicious sandwich and agree that it’s simple and wonderful. However, I’d forgotten all about it until your inviting pictures and blog. Any great bread machine recipes for ciabatta? My favorite cookbooks are all Ina.
Oh my, that looks amazing! I agree, no such thing as a bad Ina recipe.
Somehow my ham and cheese will never again be as good…sigh…. but there here is a SANDWICH! Penny, this is superb.