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 (about 1 pound meat); 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 (about 1 pound meat)
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.
2
Whisk in the 1/3 cup of oil.
3
Remove the soft centers of the rolls, leaving a 1/2-inch shell.
4
Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
5
Top the bottoms of the rolls with the lettuce.
6
Layer with half the tomato slices and the chicken; sprinkle with 1/8 teaspoon each of salt and pepper.
7
Top with half the slices of egg, onion, and bell pepper, and half the olives, and then drizzle with half the dressing.
8
Repeat with the remaining tomato, chicken, 1/8 teaspoon each salt and pepper, egg, onion, bell pepper, olives, and dressing.
9
Top with the anchovies, if using.
10
Cover with the tops of the rolls.
11
If you have time, wrap each roll tightly in aluminum foil; let sit for 10 minutes.
12
Otherwise, press down on the rolls firmly so that the dressing moistens the bread.

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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