How To Make Chicken Pan Bagnat
Pan bagnat is a French sandwich that typically contains Nicoise salad and tuna. In this recipe, roasted chicken is used as a substitute for the fish.
In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, salt, and pepper.
Whisk in the ⅓ cup of oil.
Remove the soft centers of the rolls, leaving a ½-inch shell.
Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
Top the bottoms of the rolls with the lettuce.
Layer with half the tomato slices and the chicken; sprinkle with salt and pepper.
Top with half the slices of egg, onion, and bell pepper, and half the olives, and then drizzle with half the dressing.
Repeat with the remaining tomato, chicken, salt and pepper, egg, onion, bell pepper, olives, and dressing.
Top with the anchovies, if using.
Cover with the tops of the rolls.
If there is time, wrap each roll tightly in aluminum foil; let sit for 10 minutes. Otherwise, press down on the rolls firmly so that the dressing moistens the bread
- Calories: 1244.42kcal
- Fat: 105.86g
- Saturated Fat: 21.77g
- Trans Fat: 0.30g
- Monounsaturated Fat: 61.89g
- Polyunsaturated Fat: 16.39g
- Carbohydrates: 10.47g
- Fiber: 3.24g
- Sugar: 4.23g
- Protein: 62.50g
- Cholesterol: 311.78mg
- Sodium: 1224.31mg
- Calcium: 117.38mg
- Potassium: 938.80mg
- Iron: 5.37mg
- Vitamin A: 203.70µg
- Vitamin C: 43.67mg
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