Monday, October 10, 2011

Caesar Club Sandwiches and Pesto Pea Salad


Canned chicken- chopped
Good olive oil
Kosher salt
Freshly ground black pepper
Garlic Powder
4 ounces thinly sliced ham
1 large garlic clove, chopped
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
Italian Bread Rolls
2 ounces baby spinach, washed and spun dry
Roma Tomatoes, sliced thinly
2 to 3 ounces Parmesan, shaved

Place the chicken in a colander and drain. Place in a bowl and drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Mix in 1/4 cup Dressing ( recipe Below) Set Aside.

To Make Dressing:

Place the garlic 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 or Italian buns in half. Spread the cut sides of each piece with the 1 Tablespoon Caesar dressing. Place a few spinach leaves on the bottom piece of bread and then layer in order: 2 slices of tomatoes, shaved Parmesan, 2 to 3 slices of ham, and 1/4 cup chicken mixture. Sprinkle with salt and pepper. Place the top slice of ciabatta on top and secure with a pick.


2 cups of frozen peas- Thawed
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons Prepared Pesto
1 cup freshly grated Parmesan


Defrost Peas

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas over the spinach. Add the pesto and toss. Sprinkle with salt and pepper and some parmesan.

Plate Salad and then top with a sprinkling of parmesan and pine nuts.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

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