This Ina Garten recipe for Caesar Club Sandwich called for a purchased ciabatta bread. I thought it would be fun to make my own. I searched for a bread machine recipe and found one that produced a nice loaf with a “crisp crust and coarse crumb” and is nice and chewy.
It doesn’t begin with a sponge but still a very enjoyable bread and one that I will definitely make again!
The dough is sticky and the recipe recommends resisting the temptation to add additional flour.
I found the dough to be exceptionally light and fun to work with.
The lighter bread is just how it came out of the oven. The darker one was brushed with butter which gives the loaf a richer and slightly softer crust.
Ciabatta Bread
recipe source: all recipes
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Ingredients
- 1 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon olive oil
- 3 1/4 cups bread flour
- 1 1/2 teaspoons bread machine yeast
Directions
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Next… on to Barefoot Contessa’s Caesar Club Sandwich
I made changes to the recipe using ingredients I had on hand.
The recipe calls for roasting chicken breasts rubbed with olive oil, salt and pepper.
I baked mine with the skin removed and with barbecue sauce.
The Caesar dressing called for anchovy paste and I seriously tried to add it.
In the end I passed deciding to pass on flavor rather than risk a “fishy” taste.
I also substituted fresh cilantro for the fresh flat-leaf parsley as I have it growing on my window sill.
In the end I passed deciding to pass on flavor rather than risk a “fishy” taste.
I also substituted fresh cilantro for the fresh flat-leaf parsley as I have it growing on my window sill.
I substituted bacon for the pancetta,
baby spinach and romaine lettuce for the baby arugula,
feta cheese for the Parmesan and
fresh tomatoes for the sun-dried.
baby spinach and romaine lettuce for the baby arugula,
feta cheese for the Parmesan and
fresh tomatoes for the sun-dried.
I know it sounds like I really changed up this recipe but I don’t think the final outcome is all that different from the original recipe posted below.
Caesar Club Sandwich on Ciabatta Bread
2006, Barefoot Contessa at Home
Ingredients
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 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
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved
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, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta 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 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.
Ciabatta in a bread machine? I love you. . .
Those sandwiches look really good!
Your bread looks fabulous and so does your sandwich! I think your substitutions sound just great, too. Glad you enjoyed the recipe.
Blogging Friend, this sandwich looks seriously so good! Good for you for making your own bread. It makes the sandwich look even more inviting. Thanks for sharing, Joan
oooh I love Caesar Salad and I love Club Sandwiches, what a perfect combination. I'm going to save these recipes, for a great feast!
You also made the bread? The whole sandwich looks fantastic, great job.
That looks like some sandwich. I may have to go make one for myself 🙂
Thanks for stopping by my blog!! Your sandwich looks sooooo good! And you made your own ciabatta bread – so impressive. Great photos too!
Yummy listings on you blog! I think am hungry now from just looking at the pictures.
You made your own ciabatta bread! What a great idea. Your sancwich looks wonderful. I loved this choice for BB Thursday.
Wow! This looks delicious!!:) You have inspired me to look at my bread machine cookbook again and try a new kind of bread.
This sandwich is pretty amazing!
Have a great Thursday!
Linda
LDH,
Thank you for posting the recipe! My hubby would LOVE LOVE LOVE this! Thanks so much… your pictures just make it come alive…. looks soooo yummy you can almost smell the bread 🙂
That looks amazing-
What is Barefoot Bloggers?
Laura
White Spray Paint
Oh my, how scrumptious! I too, like the Contessa and I'll have to try this wonderful and tasty looking recipe. Great photographs, makes my mouth water looking at them!
i love the contessa, but you seem to have
improved her recipe!
i am really enjoying your blog!