Ina's Amazing Chicken Caesar Club Sandwich

Every night, when my husband gets home from work, he asks me the same question: "What's for dinner?" It might sound mundane, but I never get tired of hearing it and I love seeing the look on his face when I tell him the night's menu.

But, a few nights ago, when I told him we were having chicken sandwiches, he looked less than enthused. Of course, little did he know, they weren't just any sandwiches...

They were Ina's monstrous Chicken Caesar Sandwiches, accompanied by some broccolini in balsamic vinaigrette and mustard roasted potatoes. It's the kind of meal that you might find at one of our favorite haunts if it were open more than three nights a week for dinner. Which of course it should be and it should also have a few more umbrellas outside for hyper-pale diners like me.

Anyway, I digress.

I won't say I wasn't skeptical myself because I was. Normally I'm not a huge fan of Caesar salad with all those croutons and cheese and excessive amounts of bottled-tasting dressing. But if you're like me, cast that thought out of your mind and make these sandwiches. And while you're at it, use my adjustments since we seem have the same taste.

Ina's Chicken Caesar Club Sandwich, Dinner Diaries Style

Ingredients:

2 bone in, skin on chicken breasts

olive oil

kosher salt to taste

pepper to taste

4 slices applewood smoked bacon

For dressing:

1 garlic clove

2 tbsp parsley

1 1/2 tsp anchovy paste

1 tsp dijon mustard

juice of half a lemon

1/2 cup mayo

1 loaf ciabatta bread

2oz arugala

shaved Parmesan to taste

Sprinkle chicken breasts with salt and pepper and brush lightly with olive oil. Roast chicken breasts, skin side up, in a 350 degree oven for approximately 40 minutes or until cooked through. Remove from oven and set aside to cool slightly.

While chicken breasts are cooking, mix together dressing ingredients in a food processor until smooth, starting with the parsley and garlic. Set aside.

Meanwhile, fry 4 slices of bacon in a skillet over medium heat until crisp. Drain on paper towels.

Toast ciabatta in the oven until slightly crisped, about 15 minutes.

When chicken is cool enough to handle, remove skin and bone and slice thickly, crosswise.

Slather the bread with the Caesar dressing, top one side with arugala, then bacon, then chicken, Parmesan shavings and another layer of arugala before topping with the other ciabatta half. Slice into three or four big sandwiches.

Serve immediately.

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