BAREFOOT CONTESSA'S CAESAR CLUB SANDWICH
Make and share this Barefoot Contessa's Caesar Club Sandwich recipe from Food.com.
Provided by Juenessa
Categories Lunch/Snacks
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- 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 : Calories 361.6, Fat 25.2, SaturatedFat 6.8, Cholesterol 61.1, Sodium 802, Carbohydrate 14.9, Fiber 1.2, Sugar 3.3, Protein 20.2
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA
I saw Ina make this on her show entitled "Picnic at the Pond". Don't leave out the anchovies; it's what makes the dressing wonderful!
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
- Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil.
- Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner.
- Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices.
- Place them in a large mixing bowl.
- For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade.
- Process until smooth.
- With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
- Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well.
- Add 1 cup grated Parmesan and toss.
- Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
Nutrition Facts : Calories 656, Fat 62.8, SaturatedFat 12.2, Cholesterol 57, Sodium 1006.9, Carbohydrate 14.2, Fiber 5.8, Sugar 5.9, Protein 13.7
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