One of my favorite things is rifling through my cookbooks and seeing pages crumbled or stains from various spills. Silly, but seeing the years of use and wear makes me happy. One of my absolute favorite cookbooks is Ina Garten's Barefoot Contessa at Home, and surprisingly, it still has the dust jacket on it. But it's pretty crumbled, from years and years of love and use. I mentioned in a previous post that I was going to try to cook my way through Ina's cookbooks and this is another one of those tries. I substituted some things and omitted others, but this is my version of her sandwich and I must say it turned out excellent!
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My absolute favorite way to cook chicken is to roast it (thanks to Ina!)...it is moist and flavorful and perfect for a sandwich like this or it makes a fantastic chicken salad. If you have not tried it this way, you must! Hope you all enjoy this sandwich as much as my family did!
My rumpled cookbook...and a few of my other favorites!
Chicken Caesar Club Sandwich
2 boneless, skinless chicken breasts
Olive oil
Kosher salt and black pepper
1/2 pound of bacon
Caesar dressing
3 ciabatta rolls
A few Romaine leaves
2-3 ounces of Parmesan cheese, shaved
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan, rub with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until cooked through. Cool slightly and slice meat thickly. Set aside.
Meanwhile, place the bacon in skillet and cook until crisp. Set aside to drain on paper towels.
Slice the ciabatta rolls in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up for 5-7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place a Romaine leaf on the bottom piece of bread, then layer in order: bacon, shaved Parmesan, sliced chicken. Sprinkle with salt and pepper and finish with another Romaine leaf. Repeat with the other 2 rolls. Serve at room temperature.
(Source: Adapted from Barefoot Contessa at Home)
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