Sándwich club de pollo estilo César en pan ciabatta
Una propuesta innovadora para los apasionados del clásico sándwich estilo César. Este sándwich tostado combina pollo a la parrilla, mozzarella fresca fundida y pancetta, junto con el intenso sabor a ajo del aderezo César y la delicia de los tomates secos.
Course: Bocadillos
Products used: Fior-di-Latte
Yield: One sandwich
Ingredients
- 1 Ciabatta roll, sliced
- Caesar dressing: 30 gr
- Chicken breast filet, grilled, diagonally-sliced: 100 gr
- Afino by Grande Ovoline Fior·di·Latte (Fresh Mozzarella), 1/4-inch slices: 3 slices, 15 gr each
- Pancetta, sliced, cooked: 7 gr (3 slices)
- Green leaf lettuce: 1 leaf
- Sun-dried tomatoes in oil, julienne-cut, drained: 30 gr
Directions
- Place 1 ciabatta roll, cut sides up, on flat work surface.
- Spread 15 grams Caesar dressing on each half.
- Arrange 100 grams sliced chicken on bottom half of roll; top with 2 slices Afino by Grande Ovoline Fior·di·Latte.
- Arrange 1 slice of Afino by Grande Ovoline Fior·di·Latte on top half of roll.
- Bake open-face in an impingement oven at 232°C for 1 to 1 1/2 minutes, in a deck oven at 232°C for 2 to 2 1/2 minutes, or until cheese is melted.
- Layer 3 pancetta slices, 1 lettuce leaf and 30 grams sun-dried tomatoes on bottom half of roll. Close sandwich, slice in half. Serve.
