Best Barefoot Contessas Caesar Club Sandwich Recipes

Caesar Club Sandwich image

Provided by Ina Garten

Time 1h20m

Yield 3 servings

Number Of Ingredients 15

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 oz pancetta, thinly sliced
1 clove garlic, chopped
2 Tbsp flat-leaf parsley, chopped
1 ½ tsp anchovy paste
1 tsp Dijon mustard
1 ½ Tbsp lemon juice, freshly squeezed
½ cup good mayonnaise
1 large ciabatta bread
2 oz baby arugula, washed and spun dry
12 sun-dried tomatoes in oil
2 - 3 oz Parmesan, shaved

Steps:

Preheat the oven to 350ºF.
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.

Barefoot Contessa's Caesar Club Sandwich image

Provided by Juenessa

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 chicken breast halves (bone in, skin on)
olive oil
salt & freshly ground black pepper
4 ounces pancetta
1 large garlic clove, chopped
2 tablespoons fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 large ciabatta
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes packed in oil
2 -3 ounces parmesan cheese, shaved

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 image

Provided by Juenessa

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

3/4 lb pancetta, sliced 1/2-inch thick
2 pints cherry tomatoes
olive oil
kosher salt
fresh ground black pepper
2 large head romaine lettuce
1 cup freshly grated parmesan cheese
1 extra-large egg yolk, at room temperature*
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
8 -10 anchovy fillets (optional)
1/2 cup fresh lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated parmesan cheese

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.