Caesar Club Sandwich with Chicken and Sun-Dried Tomatoes

Ingredients:

• 1 large loaf of ciabatta
• 2 split chicken breast halves, bone-in and skin-on
• Olive oil
• 110 g thinly sliced ​​pancetta
• 1 large clove of garlic, chopped
• 2 tbsp chopped parsley
• 1.5 tsp anchovy paste
• 1 teaspoon mustard
• 1.5 tbsp freshly squeezed lemon juice
• 1/2 cup mayonnaise
• 60 g young arugula, washed and dried in a salad spinner
• 12 sun-dried tomatoes, in oil
• 60–90 g Parmesan, thinly sliced

Preparation:

1. Preheat oven to 170°C.
   
   Place the chicken breasts skin-side up on a baking sheet. Rub them with olive oil and sprinkle with salt and pepper. Bake for 35–40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the chicken into thick slices.
2. Meanwhile, spread the pancetta in a single layer on another baking sheet. Fry for 10–15 minutes until crisp. Transfer to paper towels to absorb excess oil.
3. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Add the anchovy paste, mustard, lemon juice, and mayonnaise. Blend again until smooth (refrigerate the sauce if not using it right away).
4. Cut the ciabatta in half horizontally and separate the top from the bottom. Toast the bread, cut side up, in the oven for 5–7 minutes. Let cool slightly.
   
   Spread the sauce on the cut sides of each slice. Place half the arugula on the bottom of the bread, then layer in the following order: sun-dried tomatoes, Parmesan slices, crispy pancetta, and sliced ​​chicken. Season with salt and pepper.
5. Finish with another layer of arugula. Place the other half of the ciabatta on top and cut into thirds crosswise. Serve at room temperature.
   
   
   Recipe club sandwich with grilled chicken and bacon.
   
   This dish goes well with a white wine of the Sauvignon Blanc variety.