Now for this sandwich you make your own homemade creamy Caesar dressing as the sandwich spread. Caesar dressing requires anchovies, and in this particular dressing it asked for anchovy paste. Good old Wally World didn't have anchovy paste, at least not where I looked. I did end up finding though at my local supermarket, so you should be able to fins it at your local grocery store.
The hubby was not excited to see that I was using anchovy paste. He is not a fan of anchovies, I wouldn't know any better cause I have never had an anchovy. He was pleasantly surprised at how well the dressing tasted when he ate his sandwich. Though I would say it is a little on the extra creamy side to use as a salad dressing.
So if you are going to make the ciabatta bread, you should definitely use one loaf for this sandwich! And the other one to dip in olive oil and balsamic vinegar.
Chicken Caesar Club Sandwiches
2 chicken breasts (whole or boneless, skinless)
Olive oil
Kosher salt
Freshly ground black pepper
1 large clove garlic, chopped
2 tbsp. fresh flat leaf parsley, chopped
1-1½ tsp. anchovy paste
1 tsp. Dijon mustard
1½ tbsp. freshly squeezed lemon juice
½ cup mayonnaise
1 long loaf ciabatta bread, or 4 ciabatta sandwich rolls
Romaine lettuce leaves, washed and dried (or baby spinach or arugula)
Shaved Parmesan cheese
Sliced bacon, cooked until partly crisp
Preheat the oven to 350˚ F. Lightly rub the chicken breasts with olive oil and season with kosher salt and pepper. Roast for 30-40 minutes, until cooked through. Let rest 10 minutes, then slice thickly. Set aside. To make the Caesar dressing, combine the garlic and parsley in the bowl of a food processor. Pulse until finely minced, scraping down the sides as needed. Add the anchovy paste, mustard, lemon juice and mayonnaise. Process until smooth and well blended. Adjust seasonings to taste if necessary. Refrigerate the dressing if not using right away. Slice the bread in half horizontally. Toast if desired. Spread both cut sides of the bread lightly with the Caesar dressing. Layer the bottom half of the bread with the romaine leaves, then top with shaved Parmesan, cooked bacon slices, and sliced chicken. Top with additional romaine if desired. Place the top half of the bread on top, enclosing the sandwich fillings. If using a loaf of ciabatta, slice the assembled sandwich into individual servings.
Olive oil
Kosher salt
Freshly ground black pepper
1 large clove garlic, chopped
2 tbsp. fresh flat leaf parsley, chopped
1-1½ tsp. anchovy paste
1 tsp. Dijon mustard
1½ tbsp. freshly squeezed lemon juice
½ cup mayonnaise
1 long loaf ciabatta bread, or 4 ciabatta sandwich rolls
Romaine lettuce leaves, washed and dried (or baby spinach or arugula)
Shaved Parmesan cheese
Sliced bacon, cooked until partly crisp
Preheat the oven to 350˚ F. Lightly rub the chicken breasts with olive oil and season with kosher salt and pepper. Roast for 30-40 minutes, until cooked through. Let rest 10 minutes, then slice thickly. Set aside. To make the Caesar dressing, combine the garlic and parsley in the bowl of a food processor. Pulse until finely minced, scraping down the sides as needed. Add the anchovy paste, mustard, lemon juice and mayonnaise. Process until smooth and well blended. Adjust seasonings to taste if necessary. Refrigerate the dressing if not using right away. Slice the bread in half horizontally. Toast if desired. Spread both cut sides of the bread lightly with the Caesar dressing. Layer the bottom half of the bread with the romaine leaves, then top with shaved Parmesan, cooked bacon slices, and sliced chicken. Top with additional romaine if desired. Place the top half of the bread on top, enclosing the sandwich fillings. If using a loaf of ciabatta, slice the assembled sandwich into individual servings.
2 comments:
That looks AAAAMAAZING!! I love ciabatta bread but have never tried to make it myself.. Ill have to give it a go!
That looks AAAAMAAZING!! I love ciabatta bread but have never tried to make it myself.. Ill have to give it a go!
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