Ina Garten Roasted Chicken Caesar Club Sandwich with Pancetta
This club sandwich transforms the classic Caesar salad into a hearty handheld meal. Roasted bone-in chicken breasts provide juicy, flavorful meat while crispy pancetta adds smoky richness. The homemade Caesar dressing, made with anchovy paste and fresh garlic, brings bold umami flavors that complement the peppery arugula and tangy sun-dried tomatoes. Shaved Parmesan and toasted ciabatta complete this gourmet sandwich that's perfect for lunch entertaining or a special weekend meal.
Ingredients
- 2 bone-in skin on split chicken breast
- ½ teaspoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 oz pancetta, thinly sliced
- 1 garlic clove, chopped
- 2 TBS parsley, chopped
- 1 ½ teaspoon anchovy pastecapers1:4vegetarianfish-free
milder flavor but less umami depth
- 2 TBS capers(optional)
- 1 teaspoon dijon mustard
- 1 ½ TBS lemon juice
- ½ cup mayonnaise
- 1 large ciabatta breadsourdough1:1preference
different texture but works well
- 2 oz arugula
- 12 sun-dried tomatoes, packed in oil
- 3 oz Parmesan cheese, shaved
Instructions
- 1
Preheat the oven to 350°F
- 2
Place chicken breasts on sheet pan skin side up and rub with olive oil, salt and pepper
- 3
Roast for 35 to 40 minutes until cooked through
- 4
Cool slightly, discard skin and bones, and slice meat thickly
- 5
Place pancetta on another sheet pan in single layer
- 6
Roast for 10 to 15 minutes until crisp
- 7
Set aside to drain on paper towels
- 8
Place garlic, parsley, anchovy paste, dijon mustard, lemon juice and mayonnaise in food processor and purée until smooth
- 9
Slice ciabatta in half horizontally and separate top from bottom
- 10
Toast bread in oven cut side up for 5 to 7 minutes
- 11
Spread cut sides of each piece with Caesar dressing
- 12
Place half of arugula on bottom of bread then add sun dried tomatoes and parmesan cheese
- 13
Add pancetta and sliced chicken and season with remaining salt and pepper
- 14
Add remaining arugula and top slice of ciabatta
- 15
Cut into 4 servings
Tips
Use bone-in, skin-on chicken breasts for the juiciest meat - the bones and skin keep the meat moist during roasting.
Make the Caesar dressing ahead and refrigerate - the flavors will meld and improve over time.
Toast the ciabatta just until lightly golden to maintain structure while adding crunch.
Good to Know
Refrigerate assembled sandwich up to 4 hours. Store components separately for best quality - chicken and dressing up to 3 days.
Roast chicken and make dressing up to 2 days ahead. Crisp pancetta day of serving for best texture.
Serve immediately after assembly at room temperature. Cut with sharp serrated knife.
Common Mistakes
Don't skip resting the chicken after roasting to avoid dry, stringy meat when slicing.
Avoid over-toasting the bread to prevent it becoming too hard to bite through.
Substitutions
FAQ
Can I use boneless chicken breasts instead?
Yes, but reduce cooking time to 25-30 minutes and watch carefully to prevent overcooking. Bone-in breasts stay more moist.
What if I don't have anchovy paste?
Substitute 2 tablespoons capers for milder flavor, or use 1 teaspoon Worcestershire sauce for umami depth.
How long does the assembled sandwich keep?
Best eaten immediately but can be refrigerated up to 4 hours. Store components separately for longer storage.