Chicken Pan Bagna

To make ahead, wrap the sandwich tightly in plastic wrap and refrigerate.


4 servings (serving size: 1/4 of loaf )

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes

Nutritional Information

Calories 369
Fat 13.2 g
Satfat 2.3 g
Protein 26.4 g
Carbohydrate 36.1 g
Cholesterol 60 mg
Iron 1.9 mg
Sodium 750 mg
Caloriesfromfat 32 %
Fiber 3.7 g
Calcium 35 mg


2 cups sliced skinless, boneless rotisserie chicken breast
1 cup thinly sliced zucchini
1/2 cup thinly sliced red onion
2 tablespoons coarsely chopped pitted kalamata olives
1/4 teaspoon grated fresh lemon rind
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 teaspoon capers, drained and coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh rosemary
1 (8-ounce) French bread baguette
4 small curly leaf lettuce leaves
8 thin slices tomato


Combine first 11 ingredients in a medium bowl; toss well. Set aside.

. Cut baguette in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.

. Arrange lettuce and tomato on bottom half of loaf. Spoon chicken mixture evenly over lettuce and tomato. Replace top half of loaf; cut crosswise into 4 equal portions.