You didn’t think I meant the “clubs” did you? The ones with D.J.’s, flashing laser lights and lots of sweaty, pasty people thumping around to mindless-techno beats? No, no, no, no, no.
However, you know what’s the best part about those clubs? I no longer have to pretend I like them!
At thirty-six years old, I’m sure I would be considered ancient by the indigenous club crowd. It would not be a good match. I would hate it. They would hate me. And I no longer have patience for the type of strange and odd behavior that seems to proliferate at those places.
So in my life I’ve moved on to other kinds of clubs….club sandwiches that is. You guessed it.
I thought I tasted every possible combination of club sandwich out there until I came upon this one. “OH MA GAWD” is all I can say. This is one of those, died and gone to heaven concoctions. Every bite, a party in your mouth. The flavors…the flavors….the flavors…are mind woggling-toggling-and-boggling all in one. You’ll see.
It’s known as the Caesar Salad Club Sandwich and it’s, by far, the most superior sandwich I have ever tasted. Can a sandwich be superior? Anyway, I lu-huve it!
Shall we make it before I go into club withdrawal? I thought you would say yes.
You would never find any of this stuff at “the club”…unless it’s a warehouse grocery club of course: Roasted chicken breast, pancetta, garlic cloves, flat-leaf parsley, anchovy paste, Dijon mustard, fresh lemon juice, mayonnaise, ciabatta bread, arugula, sun-dried tomatoes and Parmesan.
Preheat the oven to 350 degrees.
Place 4 ounces of pancetta in a single layer on a sheet pan. Roast for 15 minutes, until crispy. During the last seven minutes of cooking, halve the ciabatta bread and add it to the oven for toasting.
While the pancetta is cooking, we can make the Caesar salad spread. To the bowl of a food processor add 2 cloves of coarsely chopped garlic, 2 Tablespoons chopped flat-leaf parsley, 1-1/2 teaspoons anchovy paste, 1 teaspoon Dijon mustard, 1-1/2 Tablespoons fresh lemon juice and 1/2 cup mayonnaise. Process until smooth.
Spread the mixture onto your toasted ciabatta bread. Use all of it. The toasted bread will absorb it and not leave it soggy. This spread tasted just like Caesar dressing. It’s addicting.
On one side of the ciabatta add about 2 ounces arugula. On top of the arugula add the crispy pancetta. I can’t even tell you how good this is.
Now add about 12 sun-dried tomatoes on top of the pancetta. It’s ridiculous, I know.
Now for the roast chicken breast. You can roast your own or use pre-bought roasted chicken like I did. It is just too hot to roast a chicken for an hour and a half right now.
So, on top of the sun-dried tomatoes layer the roasted chicken breast and top with shaved Parmesan. I made these shavings with my potato peeler…you can too.
Finish with another layer of arugula.
I can only tell you this sandwich ROCKS! It may not look like much but it has tons and tons of flavor that all go together well.
Perfect for picnics too. It won’t get soggy! You’ll love it. I know I said that like a ba-zillion times but you will really love it.
Caesar Salad Club Sandwich
adapted from Ina Garten
Meat from 2 roasted chicken breasts, sliced
4 ounces pancetta
2 garlic cloves, chopped
2 Tablespoons fresh flat-leaf parsley
1-1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1-1/2 Tablespoons freshly squeezed lemon juice
1/2 cup mayonnaise
1 large ciabatta bread
2 ounces baby arugula
12 sun-dried tomatoes, packed in oil
2 to 3 ounces Parmesan, shaved
Preheat oven to 350 degrees.
Place the pancetta on a sheet pan in a single layer. Roast for 15 minutes until crispy. When seven minutes are left add the halved ciabatta bread on another sheet pan and toast it cut side up.
To the bowl of a food processor add garlic, parsley, anchovy paste, Dijon mustard, lemon juice and mayonnaise. Process until smooth. (Refrigerate if not using right away.)
Spread the cut sides of the bread with Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the pancetta, sun-dried tomatoes, sliced roast chicken, Parmesan and the rest of the arugula. Sprinkle with salt and pepper if you like. Place the top slice of ciabatta on top and cut crosswise.
Go forth and enjoy!