Video Games and a Yummy Sandwich

For the last month or so I've been working on and off on my Super Paper Mario game (video game for the Wii console).  Tonight, finally, I beat the game.  I'm sure if I would have spent more quality time playing it would have been sooner, but I'm happy to announce the game is solved and that it was a good one.  It always makes me sad when I come to the end of a good video game -- there are so few that I truly like and can spend the time playing. 

I think my next video game purchase will be Crash of the Titans but I haven't yet decided which platform to purchase it for.  I'll have to take a look at the boxes when it comes out this week and see what the differences are.   I'm just hoping it's not as pathetic of an attempt as Crash's last major video game, Twinsanity.  Man, that was horrible.  In other video gaming chat, we downloaded Soltrio Solitaire for Xbox 360 and I've been getting quite a bit of mileage out of that -- it's got my favorite solitaire game (spider) on it so it's a good way to relax.

On to the sandwich portion of this post, tonight I finally made Ina Garten's Caesar Club Sandwich.  It was just as good as I hoped it would be and simple to boot.  I used a rotisserie chicken instead of making my own from chicken breasts and I don't think the recipe suffered from it at all.

With the addition of the sun-dried tomatoes, this is my submission to Sweetnick's ARF/5-a day Tuesdays.  Tomatoes in any form are high in lycopene, vitamin C and antioxidants.  What a delicious way to get some great nutrition.

Caesar Club Sandwich
(modified from Ina Garten)

• The breasts from a rotisserie chicken, sliced thinly
• 3 ounces thinly sliced pancetta
• 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 light 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

1. Preheat oven to 350.
2. Place the pancetta on a sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside.
3. Place the garlic, anchovy paste, mustard, lemon juice, and mayonnaise in a small food processor and process to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
4. 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.
5. 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.