A few weeks ago, Colin and I hosted our first dinner party as a live-in-bf/live-in-gf couple for my friends Katie and Kerri and their husbands. Although I was a little stressed that there were still a few piles left over from the move (which we hid in the bedroom) I was happy to be hosting and getting back to the normal swing of my life!
AND it was nice to see my friends since it has been a while!
We started with guacamole that Colin made. He is now the Master Guac Maker! We use this recipe from http://www.simplyrecipes.com/ minus the chilis and cilantro. (But sneak in some cumin, Red Pepper Powder and Chili Powder from the spice cabinet.)
For dinner we made a Caesar Club Sandwich from Ina Garten via www.foodnetwork.com. Nicole had made it before and it was so good, I have been wanting to try it for a while. I asked my friends to byo french fries, chips and dessert and we were all set! : )
I have also made this dressing separately for salad before for salads.
Caesar Club Sandwich
from Ina Garten
Ingredients for Dressing and Sandwich
2 split (1 whole) chicken breasts, bone in, skin on
We used Pre-Cooked Rotiseri Chickens to save time, which worked out well
We used 2 since we made 2 sandwichs, and had leftover meat
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
I got it pre-packaged, but next time I'll get it from the deli so it is thinner
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
I would cut that in half!!!!
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
We used Light Mayo
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
I used grated and also mixed in Pecorino Romano
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken 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.
By buying the pre cooked chicken you skip this top step
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to 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, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
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 sun-dried tomatoes, shaved Parmesan, crispy pancetta, 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 thirds crosswise. Serve at room temperature.
This sandwich is very filling, I guess from the bread! But it was yummy!!!! Thanks for coming over guys! : )
