Family Spice Recipe for Apricot Pork Tenderloin with Chicken Caesar Club Sandwich

Chicken Caesar Club Sandwich

Recipe from Ina Garten, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again

 

 

 

  1. Wash and pat dry with paper towels:
    • 2 split (1 whole) chicken breasts, bone in, skin on
  2. Preheat the oven to 350º F.
  3. Place the chicken breasts on a sheet pan skin side up.
  4. Rub the chicken with:
    • olive oil
    • salt and pepper
  5. Roast for 35 to 40 minutes, until cooked through.
  6. Cool slightly, discard the skin and bones, and slice the meat thickly.
  7. Set aside.
  8. Meanwhile, place on another sheet pan in a single layer:

    • 4 oz thinly sliced pancetta
  9. Roast for 10 to 15 minutes, until crisp.
  10. Set aside to drain on paper towels.
  11. Place in the bowl of a food processor fitted with a steel blade or in a blender:

    • 1 large garlic clove, chopped
    • 2 TBS chopped fresh flat-leaf parsley
    • 1 1/2 tsp anchovy paste*
    • 1 tsp Dijon mustard
    • 1 1/2 TBS freshly squeezed lemon juice
    • 1/2 cup good mayonnaise
  12. Purée until smooth.
  13. Refrigerate the Caesar dressing if not using it immediately.
  14. Slice in half horizontally and separate the top from the bottom:

    • 1 large ciabatta bread
  15. Toast the bread in the oven, cut side up, for 5 to 7 minutes.
  16. Cool slightly.
  17. Spread the cut sides of each piece with the Caesar dressing.
  18. Place on the bottom piece of bread:

    • 1 oz baby arugula, washed and spun dry
  19. Then layer in order:
    • 12 sun-dried tomatoes, in oil
    • 2 to 3 oz Parmesan, shaved
    • crispy pancetta
    • sliced chicken
    • salt & pepper, to taste
    • 1 oz baby arugula, washed and spun dry
  20. Place the top slice of ciabatta on top and cut in thirds crosswise.
  21. Serve at room temperature.

INGREDIENTS:

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • olive oil
  • salt and pepper
  • 4 oz thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 TBS chopped fresh flat-leaf parsley
  • 1 1/2 tsp anchovy paste*
  • 1 tsp Dijon mustard
  • 1 1/2 TBS freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 oz baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 oz Parmesan, shaved

 

 

 

 

 

Family Spice Recipe for Apricot Pork Tenderloin with Chicken Caesar Club Sandwich

 

Difficulty: Easy

Prep Time: 15 mins

Cook Time: 1 hr. 5 mins

Servings: 3

Serving Size: 1 sandwich

Serving Suggestions: You can easily swap out different ingredients and still have a great sandwich. Above pictured with bacon (instead of pancetta) and marinated artichoke hearts (instead of sund-dried tomatoes). This Caesar dressing is great on salads or for a vegetable dip! A great way to serve leftover chicken.

 

 

 

* If you don't like anchovy paste, substitute it for 2 tsp of capers

 

NEED NUTRITIONAL INFORMATION!

NUTRITION FACTS
Serving Size 1 cup
Amount Per Serving
% Daily Values*
Calories
TBD
TBD
Calories from fat
TBD
TBD
Total Fat
TBD
TBD
Saturated Fat
TBD
TBD
Trans Fat
TBD
TBD
Cholesterol
TBD
TBD
Sodium
TBD
TBD
Carbohydrates
TBD
TBD
Dietary Fiber
TBD
TBD
Sugars
TBD
TBD
Protein
TBD
TBD
Vitamin A
TBD
TBD
Vitamin C
TBD
TBD
Vitamin K
TBD
TBD
Calcium
TBD
TBD
Iron
TBD
TBD
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

<back to the top>

<back to recipes>

<back to home>