While watching Food Network one day a few years ago (ahh those nice college days), Ina Garten made this fantastic Chicken Caesar sandwich that I just had to try. After my first attempt, my roommates requested it many times for picnics on the beach and lazy afternoons (and same-day dinners).
2 split chicken breasts (bone in tastes better, but boneless is ok too; skin on)
Fresh ground black pepper
6 ounces thinly sliced pancetta
2 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons lemon juice
1/2 cup mayonnaise
1 large ciabatta bread
4 ounces arugula or mixed greens
15 sun-dried tomatoes
3 ounces Parmesan, shaved
1. Preheat the oven to 350 degrees F (180 degrees C).
2. Wash and dry the chicken breasts. Rub it with olive oil, salt, and pepper and place it on a sheet pan skin side up. Cook for 30-40 minutes until it’s fully cooked. Remove the chicken from the oven and cool it down enough so that you can discard the bones and skin and slice the meat about 1/2 inches thick.
3. While the chicken is cooking, place the pancetta on another sheet pan in a single layer. Roast about 15 minutes until it’s crispy. Absorb oil with paper towels.
4. Make the dressing: Place garlic and parsley in a food processor and mince. Add anchovy paste, mustard, lemon juice, and mayo and blend until it’s smooth.
5. Slice the ciabatta horizontally and toast it for a few minutes, cut side up.
6. Assemble: Spread the dressing on the cut sides of the ciabatta. Place half of the greens on the bottom piece of bread, lay (in order) the sun-dried tomatoes, chicken, pancetta, Parmesan, and remainder of greens. Finish with salt and pepper and the top slice of ciabatta. Cut and serve.