GRILLED CHICKEN PAN BAGNAT

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Grilled Chicken Pan Bagnat image

Categories     Sandwich     Chicken     Tomato     Picnic     Lunch     Summer     Capers     Lettuce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 11

6 skinless boneless chicken breast halves
1/3 cup plus 3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
1 tablespoon dried herbes de Provence *
2 garlic cloves, pressed
2 teaspoons anchovy paste
2 16-ounce round sourdough bread loaves
4 tablespoons drained capers
2 large tomatoes, thinly sliced
1 small red onion, thinly sliced
4 large romaine lettuce leaves

Steps:

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

Suvo Biswas
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This is a great recipe for a healthy and satisfying lunch. The chicken is lean and flavorful, and the vegetables add a nice crunch.


Khalid Bajwa
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This sandwich is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.


Violet Mokeira
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I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful, and the vegetables are perfectly cooked.


Denis Giitwa
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This is a great recipe for a summer picnic. The sandwiches are easy to make and they travel well.


Eluja Nepal
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I made this for my family and they loved it! The chicken was cooked perfectly and the vegetables were delicious.


Kevin Ortiz
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This was a great sandwich! The chicken was tender and juicy, and the vegetables were fresh and crisp.


Emiliano Vega
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I have made this sandwich several times and it is always a hit. It is perfect for a quick and easy lunch or dinner.


Saiful Islam Rubel
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This recipe was easy to follow and the sandwich was delicious. I will definitely be making it again.


Gabby Maree
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The chicken was a little dry, but the rest of the sandwich was great. I will try it again with a different method of cooking the chicken.


CUTE BANGLA ZTM
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This was a great way to use up leftover chicken. I added some avocado and sprouts to my sandwich, and it was delicious.


Omar Hakimi
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I'm not a huge fan of pesto, but I really enjoyed this sandwich. The chicken and vegetables were cooked perfectly, and the bread was soft and fluffy.


River Reed
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I made this for a picnic and it was perfect! The sandwiches were easy to pack and transport, and they stayed fresh all day.


Carrie Whitton
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Amazing flavor! The chicken was tender and moist, and the pesto and vegetables added a nice touch.


Allee Pendergrass
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This was a great recipe for a quick and easy summer meal. I used grilled chicken breasts and store-bought pesto, and the sandwich was still delicious.


Jackie Woods
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This dish was a hit with my family! The chicken was juicy and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.


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