Caesar Club Sandwiches

These sandwiches are great for entertaining because you can double the recipe to make enough for a crowd. Delicious!

ingredients

1
Preheat the oven to 350 degrees.
2
Place the chicken breasts on a sheet pan, skin side up. Coat with olive oil and season liberally with salt and pepper. Roast for 35 to 40 minutes or until cooked through. Cool slightly. Discard skin and bones, and slice meat thickly. Set aside.
3
Meanwhile, place pancetta on another sheet pan in a single layer. Roast for 10-15 minutes or until crisp. Set aside to drain on paper towels.
4
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, lemon juice, mustard and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using immediately)
5
Slice the Ciabbatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5-7 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.