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Chicken Pan Bagna

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

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