Ceasar Club Sandwich

2 Chicken breasts

Good olive oil Kosher salt and freshly ground black pepper

5 pieces bacon

1 large garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 large ciabatta bread (or 4-5 small ciabatta rolls- better the bread, better the sandwich)

2 ounces Spinach

12 sun-dried tomatoes in oil (I didn't have any so I used regular tomatoes, but it would be even better with sun dried tomatoes)

2 to 3 ounces Parmesan, shaved

Homemade Caesar Dressing (if you're really ambitious; I was lazy and used some from a bottle.)

1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise

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, and slice the meat thickly. Set aside.

Meanwhile, place the bacon 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 spinach on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy bacon, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of spinach. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

- from the kitchen of Jenny G.