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Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese

Here's how you make Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese
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  • Servings: 4-6
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 3 tablespoons olive oil
  • 2 anchovy fillets in oil
  • 1 garlic clove, mashed to a paste
  • 8 ounces kalamata olives, pitted, drained
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 ciabatta loaf, halved lengthwise (12 inch)
  • 4 ounces goat cheese, softened
  • 1/2 cucumber, thinly sliced
  • 1/2 cup red peppers, roasted, jarred, cut into 1/4-inch strips
  • 1/2 red onion, small, thinly sliced lengthwise
  • 1 1/2 cups rotisserie chicken, shredded
  • 1 cup arugula, loosely packed
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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