Chicken Pan Bagnat

Chicken Pan Bagnat
Photo by © Melanie Acevedo

Ingredients

  • ¾ teaspoon salt
  • 1/3 cup plus 2 tablespoons olive oil
  • 1 green bell pepper, sliced thin
  • ¾ teaspoon fresh-ground black pepper
  • 1 red onion, sliced thin
  • 2 large tomatoes, sliced thin
  • 2 hard-cooked eggs, sliced
  • + 18 more ingredients
    • 8 large, crisp lettuce leaves, such as Boston
    • 2 hard-cooked eggs, sliced
    • 1/3 cup plus 2 tablespoons olive oil
    • 1 large clove garlic, cut in half
    • 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme
    • 1/3 cup black olives, such as Kalamata, halved and pitted
    • 1 red onion, sliced thin
    • 1 roasted chicken, bones and skin removed, meat shredded
    • 8 anchovy fillets (optional)
    • 1/3 cup black olives, such as Kalamata, halved and pitted
    • 1 green bell pepper, sliced thin
    • 8 anchovy fillets (optional)
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon juice
    • 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme
    • ¾ teaspoon salt
    • 4 large, crusty rolls, cut in half
    • ¾ teaspoon fresh-ground black pepper

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. ...

View full recipe at My Recipes

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