| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 3 servings |
Ingredients
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken 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. Sprinkle 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.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1169 |
| Total Fat | 67 g |
| Saturated Fat | 16 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 71 g |
| Cholesterol | 190 mg |
| Sodium | 1579 mg |
Reviews
This is made substantially better by making Ina’s Caesar dressing (recipe : Caesar salad with pancetta) rather than this quick version.
I have a few solutions for other reviewer issues. Some people didn’t like the large sun-dried tomatoes, so I suggest chopping them and spreading them out. I did it because it just made more sense to me than having a hunk in my sandwich that I would have to work through. It makes it much easier to eat. Some people felt ciabatta was too chewy. It definitely can be. I’ve had some that were so thick and dense that you could barely bite through without having to pull your hands from your mouth. I’ve also had some that are light and crisp nicely. My suggestion is to try focaccia instead. It toasts up so nice and light. Plus if you can get an herb focaccia, it adds that subtle flavor.
I use rotisserie chicken as a shortcut, and my husband doesn’t like arugula, so I use shredded romaine for him. It’s a good sandwich. Nothing to write home about, but it’s a solid sandwich.
I use rotisserie chicken as a shortcut, and my husband doesn’t like arugula, so I use shredded romaine for him. It’s a good sandwich. Nothing to write home about, but it’s a solid sandwich.
So easy and really yummy!
Very good!
This is a fabulous sandwich! I don’t care for arugula so I use romaine. Also found adding a few sun dried tomatoes to the food processor with the dressing ingredients blends them very well and makes the sandwich easier to eat.
This was wonderful. I did all the steps except for the pancetta and toasting ahead of time. It was wonderful.
As real “Show Stopper” – Best of Sandwich Night with friends!
Love it ! So fresh and yummy !
Can this be made the night before?
Oh my… we had this last night at it was amazing (served with fresh corn chowder). Who would have thought turning a salad into a sandwich could have such a great result. The pancetta and the sundried tomatoes puts it over the top. The dressing is to die for and so easy. Thanks Ina.. we will be having this quite often moving forward!