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.
Serves:
Ingredients
- 1tbsplemon juice
- 2tspfresh thyme,chopped
- ¾tspsalt
- ¾tspfresh ground black pepper
- 1cupolive oil,(plus 2 tbsp)
- 1garlic clove
- 2large tomatoes
- 1chicken,roasted
- 2eggs,(hard boiled)
- 1red onion
- 1green bell pepper
- 1cupblack olives
- 8anchovy fillets,optional
Instructions
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In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, salt, and pepper.
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Whisk in the ⅓ cup of oil.
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Remove the soft centers of the rolls, leaving a ½-inch shell.
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Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
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Top the bottoms of the rolls with the lettuce.
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Layer with half the tomato slices and the chicken; sprinkle with salt and pepper.
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Top with half the slices of egg, onion, and bell pepper, and half the olives, and then drizzle with half the dressing.
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Repeat with the remaining tomato, chicken, salt and pepper, egg, onion, bell pepper, olives, and dressing.
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Top with the anchovies, if using.
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Cover with the tops of the rolls.
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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
Nutrition
- 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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