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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from The Barefoot Contessa. I modified it a bit to suit my family's tastes. Ingredients:
2 roasted boneless skinless chicken breasts, sliced |
4 ounces thinly sliced pancetta |
1 large garlic clove, chopped |
2 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon dijon mustard |
1 1/2 tablespoons fresh lemon juice |
1/2 cup good mayonnaise |
1 loaf ciabatta |
2 ounces romaine lettuce, chopped |
3 ounces parmesan cheese, freshly grated |
Directions:
1. Heat oven to 350 degrees.
2. Place the pancetta on a baking sheet in a single layer.
3. Roast for 10 to 15 minutes, until crisp.
4. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
5. Add mustard, lemon juice, and mayonnaise and process again to make a smooth dressing.
6. (Refrigerate the Caesar dressing if not using it immediately.).
7. Slice the ciabatta in half horizontally and separate the top from the bottom.
8. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
9. Spread the cut sides of each piece with the Caesar dressing.
10. Place half the chopped romaine on the bottom piece of bread and then layer in order: the Parmesan, crispy pancetta, and sliced chicken.
11. Sprinkle with salt and pepper and finish with another layer of romaine.
12. Place the top slice of ciabatta on top and cut into four pieces crosswise.
13. Serve at room temperature.
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