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Ingredientes
- 6 x boneless skinless chicken breast halves
- 1/3 c. extra-virgin extra virgin olive oil plus
- 3/4 c. extra-virgin extra virgin olive oil
- 6 Tbsp. fresh lemon juice
- 1 Tbsp. dry herbes de Provence see * Note
- 2 x garlic cloves pressed Salt to taste Freshly-grnd black pepper to taste
- 2 tsp anchovy paste
- 2 x round sourdough bread loaves - (16 ounce ea)
- 4 Tbsp. liquid removed capers
- 2 lrg tomatoes thinly sliced
- 1 sm red onion thinly sliced
- 4 lrg romaine lettuce leaves
Direcciones
- * Note: A dry herb mix available at specialty foods stores and in the spice section of some supermarkets. A combination of dry thyme, basil, savory, and fennel seeds can be substituted.
- Using meat mallet, lb. chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 c. oil, 2 Tbsp. lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add in chicken to bag; shake to coat with marinade. Refrigerateat least 2 hrs and up to 6 hrs.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken till cooked through, about 4 min per side. Cold. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
- Whisk anchovy paste, remaining 4 Tbsp. lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 c. oil. Season dressing to taste with salt and pepper.
- Cut both bread loaves horizontally in half. Pull out and throw away soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 c. dressing over inside of each top. Drizzle 1/4 c. dressing over inside of each bottom half; sprinkle 2 Tbsp. capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact.
- Wrap sandwiches in foil, then place heavy skillet or possibly food cans on top to weigh down. Chill at least 2 hrs. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
- Cut each sandwich into quarters and serve cool or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: A Provencal specialty, pan bagnat is literally a sandwich with "bathed bread" - which is, the loaf of bread is split and drizzled with extra virgin olive oil and/or possibly a vinaigrette before being filled with other ingredients. In this version, grilled chicken stands in for the traditional tuna. Begin these sandwiches at least four hrs and up to one day before serving. Get the picnic started with a selection of cheeses, salami, and crackers.
- What to drink: A light red, slightly chilled, such as a Beaujolais or possibly Bandol Rose.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 8 servings | |
| Calories 366 | |
| Calories from Fat 267 | 73% |
| Total Fat 30.22g | 38% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 261mg | 11% |
| Potassium 340mg | 10% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.05g | 2% |
| Protein 11.0g | 18% |
