Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese
"Make this sandwich at least two to three hours before you plan to serve it to really let the flavors marry. Recipe source: Saveur"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (165.9 g)
- Calories 306.1
- Total Fat - 19.9 g
- Saturated Fat - 5.6 g
- Cholesterol - 86.2 mg
- Sodium - 567.3 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 1.6 g
- Sugars - 1.3 g
- Protein - 24.2 g
- Calcium - 438.9 mg
- Iron - 2.2 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small skillet, heat the olive oil over medium. Add the anchovies, and cook, stirring to break them up, for 2 minutes. Add the garlic, and cook, stirring until tender, about 2 minutes. Scrape the oil into a food processor along with the olives, capers, lemon juice, and thyme, and purée until chunky. Scrape the tapenade into a bowl and season with salt and pepper.
Step 2
To assemble the sandwich, spread the tapenade over the inside of both halves of bread. Spread the goat cheese over the bottom half, followed by the cucumber slices, pepper strips, onion slices, chicken, and arugula. Cover with the top half of bread, and wrap the sandwich in plastic wrap.
Step 3
Place a large cast iron skillet on top of the sandwich to weigh it down. Let the sandwich stand for at least 20 minutes before serving, or refrigerate overnight.
Tips
No special items needed.
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