Chicken Caesar Club

I have a love/hate relationship with cold cuts. Sometimes I crave them, other times the thought of having yet another ham sandwich is enough to make me forgo lunch entirely. That’s where Ina Garten’s Chicken Caesar Club comes in. This sandwich, if I may wax poetic for a moment, is pure elegance that bursts with color and explodes with flavor. I know, I’m overdoing it. But seriously, this sandwich is tops! 

To start, I roast chicken breasts in the oven that have been massaged with olive oil, salt, and pepper. Once they’re done, they’re left to cool and then shredded. (Quick tip: skip this step and buy a roasted chicken from the supermarket if you’re short on time!)

If you are roasting the chicken yourself, put the salad dressing together in the meantime. Ina’s recipe for Caesar dressing is super simple, super delicious, and comes together quickly in a blender. And bonus, there isn’t any raw egg in it, which makes me more comfortable keeping the leftover dressing in the fridge for a few days! Then, I slice fresh tomato (no sun-dried ones for me), wash the arugula, and crisp the pancetta. 

Once everything is done, I put the sandwich together and try not to eat all the ingredients as I go. Side note, did you know Trader Joe’s does half-baked bread you can bake freshly at home? Yes? I was the only one who didn’t know that? Oh well, I know now and it’s amazing. Anyway, I layer the ciabatta as the recipe directs and end with a fresh chicken sandwich dripping with creamy Caesar dressing, ripe tomatoes, spicy arugula, and phenomenally crispy pancetta. 

It really makes for a beautiful looking lunch and is so yummy I’ve even served it in smaller bites as a prelude to a dinner party. 

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