Chicken Caesar Club Sandwiches
2 chicken breasts (whole or boneless, skinless)
Olive oil
Kosher salt
Freshly ground black pepper
1 large clove garlic, chopped
2 tbsp. fresh flat leaf parsley, chopped
1-1½ tsp. anchovy paste
1 tsp. Dijon mustard
1½ tbsp. freshly squeezed lemon juice
½ cup mayonnaise
1 long loaf ciabatta bread, or 4 ciabatta sandwich rolls
Romaine lettuce leaves, washed and dried (or baby spinach or arugula)
Shaved Parmesan cheese
Sliced bacon, cooked until partly crisp
Preheat the oven to 350˚ F. Lightly rub the chicken breasts with olive oil and season with kosher salt and pepper. Roast for 30-40 minutes, until cooked through. Let rest 10 minutes, then slice thickly. Set aside.
To make the Caesar dressing, combine the garlic and parsley in the bowl of a food processor. Pulse until finely minced, scraping down the sides as needed. Add the anchovy paste, mustard, lemon juice and mayonnaise. Process until smooth and well blended. Adjust seasonings to taste if necessary. Refrigerate the dressing if not using right away.
Slice the bread in half horizontally. Toast if desired. Spread both cut sides of the bread lightly with the Caesar dressing. Layer the bottom half of the bread with the romaine leaves, then top with shaved Parmesan, cooked bacon slices, and sliced chicken. Top with additional romaine if desired. Place the top half of the bread on top, enclosing the sandwich fillings. If using a loaf of ciabatta, slice the assembled sandwich into individual servings. Serve immediately.
Grilled Corn on the Cob
8 fresh corn on the cob (in their husks)
water
Cilantro lime butter:
1 cup softened butter
¼ cup cilantro (chopped)
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
In a mixing bowl cream butter. Mix in cilantro, lime juice and cayenne pepper. Cover and refrigerate for 1 hour.
Peel back corn husks within 1 inch of the bottom (be careful not to peel them completely off). Remove the silk from the corn. Roll the husks back up into their regular position. Soak the corn in cold water for 20 minutes, and drain.
Heat an outdoor grill to medium heat. Place corn onto the grill, and grill covered for 20-25 minutes until tender. Make sure to turn the corn often to make sure it doesn’t burn. Spread with cilantro lime butter when serving.
Peach Cobbler Bars
Yields: about 20 bars
For the bars:
1 cup unsalted butter, room temp
2 cups sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 cups flour
3/4 pinch tsp. salt
For the filling:
6 - 8 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 tsp. cinnamon
For the glaze:
1 cup powdered sugar
2 tbsn. cream
1 tsp. vanilla
Preheat oven to 350 F. Grease a large cookie sheet, set aside.
Cream together the butter and sugar until smooth and fluffy. Add in eggs one at
a time making sure well incorporated after each addition. Add in vanilla and
almond extracts. Slowly add flour and salt and mix until incorporated. Spread
3/4 of the mixture into the prepared pan. Mix peaches, brown sugar and cinnamon
together then evenly distribute over the batter. Drop the rest of the batter by
tablespoons over the peaches and bake for 25 - 30 minutes or until edges start
to turn brown. Whisk together the powdered sugar, vanilla and cream and drizzle
half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares
and drizzle over the remaining glaze.
