Chicken Pan Bagnat Recipe

Name: Chicken Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme; 3/4 teaspoon salt; 3/4 teaspoon fresh-ground black pepper; 1/3 cup plus 2 tablespoons olive oil; 4 large, crusty rolls, cut in half; 1 large clove garlic, cut in half; 8 large, crisp lettuce leaves, such as Boston; 2 large tomatoes, sliced thin; 1 roasted chicken, bones and skin removed, meat shredded; 2 hard-cooked eggs, sliced; 1 red onion, sliced thin; 1 green bell pepper, sliced thin; 1/3 cup black olives, such as Kalamata, halved and pitted; 8 anchovy fillets (optional)

Servings: persons

1 tablespoon lemon juice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme
3/4 teaspoon salt
3/4 teaspoon fresh-ground black pepper
1/3 cup plus 2 tablespoons olive oil
4 large, crusty rolls, cut in half
1 large clove garlic, cut in half
8 large, crisp lettuce leaves, such as Boston
2 large tomatoes, sliced thin
1 roasted chicken, bones and skin removed, meat shredded
2 hard-cooked eggs, sliced
1 red onion, sliced thin
1 green bell pepper, sliced thin
1/3 cup black olives, such as Kalamata, halved and pitted
8 anchovy fillets (optional)

1
In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and pepper. Whisk in the 1/3 cup of oil.
2
Remove the soft centers of the rolls, leaving a 1/2-inch shell. Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
3
Top the bottoms of the rolls with the lettuce. Layer with half the tomato slices and the chicken; sprinkle with 1/8 teaspoon each of 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, 1/8 teaspoon each salt and pepper, egg, onion, bell pepper, olives, and dressing. Top with the anchovies, if using. Cover with the tops of the rolls. If you have 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.
4
Menu Suggestions: You really don't need anything with this, but roasted potato wedges would be nice.
5
Wine Recommendation: The south-of-France flavor of this sandwich is perfect with the delicate, herbal notes found in many roses from Provence. Bottles from the Coteaux du Varois, Cassis, or Bandol would all be good possibilities.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon lemon juice, 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme, 3/4 teaspoon salt, 3/4 teaspoon fresh-ground black pepper, and more.

Yes, Chicken Pan Bagnat falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pan Bagnat

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