Thanks…Mr. Blackledge for the wonderful tomatoes!!!
This is an amazing sandwich. When we get fresh tomatoes from Mississippi I love to make a few things while I have them and this is one of them. Great to spend the day at the pool come in and have a wonderful easy yet quick dinner. This would make a great lunch or picnic as well. It all just goes so well together….the sauce just makes this sandwich. The next day for lunch I make a salad with the left overs and oh goodness it is wonderful! Try it and you will love it too!! YUMMY!
I have had many ask me ~ why do you feel the Mississippi tomatoes are better. Well, they are different they have a higher acid content making them a little more of a bite instead of sweet. The reason the old people tell me is they have so many pine trees and the ratio of lime in the soil. I grew up eating them, guess that is why I love them so! My Papaw would grow them so big they could not fit in one hand. His where so amazing, one slice would fill a sandwich!!
Chicken Caesar Sandwich
4 chicken breasts
1 tablespoon butter
salt & freshly ground black pepper
8 sliced crispy bacon
1 large garlic clove, minced
2 tablespoons chopped fresh flat leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
3 tablespoon grated parmesan cheese
2 ounces baby arugula, washed and spun dry
2 sliced fresh tomatoes
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan lined with parchment paper . Rub the chicken with butter and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Once cooled slice the meat, set aside.
Meanwhile, while the chicken is cooking place the bacon on another sheet pan lined with parchment paper. Roast for 10 to 15 minutes, until crisp. Drain on paper towels.
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, mayonnaise, and parmesan cheese process again to make a smooth dressing.
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 arugula on the bottom piece of bread and then layer in order: the fresh tomatoes, crispy bacon, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in desired sizes. Serve at room temperature.
adapted from Ina Garten’s recipe ~ love her!!
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