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Sandwich Recipes

Chicken Pan Bagna

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

Oxmoor House JANUARY 2008

Yield: 4 servings (serving size: 1/4 of loaf )
Prep time:19 Minutes

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving

Calories: 369
Fat: 13.2g
Saturated fat: 2.3g
Protein: 26.4g
Carbohydrate: 36.1g
Cholesterol: 60mg
Iron: 1.9mg
Sodium: 750mg
Calories from fat: 32%
Fiber: 3.7g
Calcium: 35mg

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Chicken Pan Bagna recipe