chicken caesar club sandwiches

In the Texas summer heat, sometimes it's hard to think about standing over a hot stove with something simmering away. It's those kind of days that I love making super simple, yet super delicious sandwiches like this for a yummy lunch or dinner.

These little sandwiches - with Caesar dressing, sundried tomatoes, and pancetta - are absolutely bursting with flavor. They make a perfect summer meal, and would be fabulous packed up in a picnic! This is the kind of thing I could eat for every meal, no complaints.

Chicken Caesar Club Sandwiches (adapted from Ina Garten)
makes 3-4 sandwiches, depending on how big you cut them

you'll need:
2 cooked and shredded chicken breasts (Use rotisserie chicken for a super easy meal! Or simply bake them off at 350 degrees F for 35-40 minutes.)
4 ounces thinly sliced pancetta
1/4 cup Caesar dressing
1 ciabatta bread (or you can use small individual ciabatta rolls like I did)
2 ounces mixed greens
12 sundried tomatoes, in oil
3 ounces shaved Parmesan

Preheat oven to 350 degrees F. Place pancetta on a foil-lined baking sheet. Bake for 10-15 minutes, until pancetta is crisp. Set aside on paper towels to drain.

Slice the ciabatta loaf or rolls in half horizontally. Toast the bread in the oven, cut side up, for 5-7 minutes, or until desired. Remove from oven and allow to cool slightly.

To assemble sandwiches, spread the cut sides of each piece of bread with Caesar dressing. Layer mixed greens, pancetta, chicken, shaved Parmesan, and sundried tomatoes. Place the top slice of bread on top and cut as desired.

And that's it! A super simple, super quick meal that is still so delicious!

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