Thursday, May 26, 2011

Chicken Caesar Club Sandwiches with Maple Dijon Potato Salad

We got really lucky today in that I didn't have class and Clayton didn't have work, so we decided to do a little lunch date. I obviously made Clayton a sandwich because that's his favorite meal. So I finally decided to make a Chicken Caesar Club Sandwich, which is stacked with homemade creamy caesar dressing, roasted, chicken, baby arugula, sun-dried tomatoes, crispy pancetta, and shaved parmesan (ummm, yum right?). I wasn't really feelin' the whole sandwich idea today, so I just made his sandwich into a salad and topped with pesto croutons. It was delish as well. I served Clayton's sandwich with a side of Maple Dijon Potato Salad. It's different than the classic potato salad because it is not tossed with a heavy mayo dressing, but with a sweet and tangy mustard vinaigrette, as well as roasted onions and chopped chives & fresh parsley. And shockingly enough, this meal actually filled Clayton up, which I didn't think was possible. So he's having leftovers for dinner. Enjoy!
Chicken Caesar Club Sandwich with Maple Dijon Potato Salad
Chicken Caesar Club Salad 
For the Roasted Chicken:
2 Skin-On, Bone-In Chicken Breasts
2T Olive Oil
Salt & Pepper, To Taste

For the Caesar Dressing:
1T Garlic, Chopped
2T Fresh Parsley, Chopped
2t Anchovy Paste
1t Dijon Mustard
2T Lemon Juice
½C Mayo
¼C Sour Cream
¼C Parmesan Cheese, Grated

For the Sandwiches:
1 Large Ciabatta Roll
Olive Oil
Roasted Chicken, Sliced
½C Baby Arugula
6 Slices of Thick-Cut Pancetta, Cooked
10 Sun-Dried Tomatoes
Prepared Caesar Dressing
Shaved Parmesan
Salt & Pepper, To Taste

1. Wash and dry the chicken breasts and then toss them in the olive oil and salt & pepper. Roast the chicken breasts in a pan in the oven at 350 degrees for 45 minutes. Once they have cooled, remove the skin and thinly slice the chicken, and then set aside.
2. In a food processor, add the garlic and parsley, and then pulse until it’s minced. Add in the paste, mustard, lemon juice, mayo, and Parmesan cheese. Process until smooth and creamy. Refrigerate the dressing until ready to use.
3. Slice the Ciabatta roll and drizzle with olive oil, and then toast in a 400-degree oven for 5-10 minutes until golden brown.
4. Spread each side of the bread with the homemade Caesar dressing. Place the arugula on the bottom of the bread, then top with the sundried tomatoes, roasted chicken, crispy pancetta, and shaved Parmesan. Sprinkle the sandwiches with a little salt & pepper.
5. Cut the sandwich and serve with the Maple Dijon Potato Salad

For the First Maple Dijon Dressing:
1T Olive Oil
1T Cider Vinegar
2T Maple Syrup
1t Dijon Mustard
1T Grainy Mustard
1t Garlic, Minced
Salt & Pepper, To Taste

For the Second Maple Dijon Dressing:
1T Olive Oil
1T Cider Vinegar
2T Maple Syrup
1t Dijon Mustard
1T Grainy Mustard

For the Roasted Potato Salad:
1 ½lbs Small Red Potatoes, Cut into Quarters
1 Onion, Halved & Sliced to ¼inch Thick
Prepared Maple Dijon Dressing
3T Chives, Chopped
3T Fresh Parsley, Chopped
Salt & Pepper, To Taste

1. Preheat the oven to 425 degrees. Cut the potatoes & onions into halves and quarters, depending on their size and place them on a sheet pan that has been sprayed with Pam.
2. In a medium-mixing bowl, combine all of the ingredients in the first dressing. Whisk to combine. Pour this dressing over the prepared potatoes and onions, tossing them so that they are covered completely.
3. Bake the potatoes for 45 minutes to an hour or until the potatoes are lightly browned on the outside, but tender on the inside. Make sure to flip them halfway through, so that they will brown evenly on both sides.
4. Once the potatoes and onions are done cooking, place them in a mixing bowl along with the second dressing and finish it by tossing the salad with the chopped parsley, chives, salt, & pepper. 
5. Serve along side of the Chicken Caesar Club Sandwich (we like our potato salad kind of warm, but you could easily refrigerate yours until it's cold enough to serve).

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