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1
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness.
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2
Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag.
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3
Add chicken to bag; shake to coat with marinade.
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4
Chill at least 2 hours and up to 6 hours.
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5
Prepare barbecue (medium-high heat).
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6
Remove chicken from marinade; shake off excess.
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7
Sprinkle chicken with salt and pepper.
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8
Grill chicken until cooked through, about 4 minutes per side.
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9
Cool.
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10
Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
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11
Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl.
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12
Gradually whisk in remaining 3/4 cup oil.
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13
Season dressing to taste with salt and pepper.
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14
Cut both bread loaves horizontally in half.
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15
Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top.
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16
Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each.
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17
Divide chicken, tomatoes, onion, and lettuce between sandwiches.
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18
Cover with tops, pressing to compact.
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19
Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down.
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20
Refrigerate at least 2 hours.
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21
(Can be made 1 day ahead.
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22
Keep refrigerated.
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23
Let stand at room temperature 1 hour before serving.)
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24
Cut each sandwich into quarters and serve cold or at room temperature.
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25
A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets.
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26
A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
