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1
Preheat the oven to 350 degrees F.
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2
Place the chicken breasts on a sheet pan skin side up.
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3
Rub the chicken with olive oil and sprinkle with salt and pepper.
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4
Roast for 35 to 40 minutes, until cooked through.
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5
Cool slightly, discard the skin and bones, and slice the meat thickly.
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6
Set aside.
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7
Meanwhile, place the pancetta on another sheet pan in a single layer.
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8
Roast for 10 to 15 minutes, until crisp.
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9
Set aside to drain on paper towels.
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10
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
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11
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.).
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12
Slice the ciabatta in half horizontally and separate the top from the bottom.
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13
Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
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14
Spread the cut sides of each piece with the Caesar dressing.
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15
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.
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16
Sprinkle with salt and pepper and finish with another layer of arugula.
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17
Place the top slice of ciabatta on top and cut in thirds crosswise.
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18
Serve at room temperature.
