Caesar Club Sandwich

  • 1 whole or 2 split chicken breasts, bone in, skin on
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 115g thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 1/2 tsp anchovy paste
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 120g good mayonnaise
  • 1 large ciabatta bread
  • 60g baby rocket, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 60–85g Parmesan, shaved
1) Preheat the oven to 180C/Gas mark 4. Place the chicken breasts on a baking tray skin side up, rub 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.

2) Meanwhile, place the pancetta on another baking tray in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on kitchen paper.

3) 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 if not using immediately.

4) 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. Allow to cool slightly.

5) Spread the cut sides of each piece with Caesar dressing. Place half the rocket on the bottom piece of bread and then layer in order: sun-dried tomatoes, shaved Parmesan, crispy pancetta and sliced chicken. Sprinkle with salt and pepper and finish with another layer of rocket.

6) Place the top slice of ciabatta on top and cut in thirds crosswise. Serve immediately at room temperature.

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