chicken caesar club

inspired by the barefoot contessa

• 2 split (1 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces thinly sliced pancetta or good bacon
• 1/2 cup good quality caesar dressing
• 1 large ciabatta bread
• 1 cup crisp romain lettuce
• 12 sun-dried tomatoes, in oil
• 2 to 3 ounces Parmesan, shaved

Directions

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.  (if using bacon, just crisp, drain and crumble)

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 romain on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta (or bacon), and sliced chicken. Sprinkle with salt and pepper and finish with another layer of romain. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.