Pan Bagnat with Chicken Breast

Pan bagnat, meaning “bathed bread,” is a visually stunning sandwich that not only looks beautiful but also tastes amazing. It’s an ideal choice for picnics, as it gets even better with time. This recipe serves as a general guideline, allowing you to use any cooked food you have on hand, such as leftover grilled fish, meat, or vegetables. With layers of flavorful ingredients, this Provençal-style sandwich will become your go-to option for outdoor gatherings or a delicious meal on the go.

MAKES: 4 servings

TIME: 1 hour, plus time to rest overnight

INGREDIENTS:

• 1 medium zucchini, summer squash, or eggplant
• Salt and freshly ground black pepper
• 1/2 pound boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil, plus more for brushing the vegetables
• 1 or 2 red bell peppers (or use whole pimientos from cans or jars)
• One 8- to 10-inch round crusty loaf of bread
• 1 teaspoon drained capers, or more to taste
• Olives, anchovies, artichoke hearts, tomato slices, and fresh herbs for layering
• Lemon juice

INSTRUCTIONS:

1. Cut the zucchini lengthwise into 1/4-inch slices. If time allows, place the slices in a colander, generously salt them, and let them sit for 30 to 45 minutes. Rinse the zucchini slices and pat them dry thoroughly, pressing to remove excess moisture.
2. Preheat a charcoal or gas grill, or a broiler, to moderate heat. Position the rack about 4 inches from the heat source.
3. Season the chicken breast with salt and pepper, then grill it until just cooked through, approximately 2 to 4 minutes per side depending on the thickness. Brush the zucchini slices with olive oil and grill them until lightly browned on both sides, approximately 5 to 7 minutes in total. Grill the red bell peppers until the skin blackens and blisters all around, about 5 minutes in total. Once the peppers are cool enough to handle, peel, core, and seed them. Cut them into strips.
4. Cut the crusty loaf of bread in half horizontally. Hollow out some of the white crumbs from each half, creating a slightly hollow space in the bread.
5. Build the sandwich by layering the grilled chicken, bell pepper strips, grilled zucchini slices, drained capers, olives, anchovies, artichoke hearts, tomato slices, and fresh herbs of your choice. Sprinkle with salt and pepper, drizzle with 2 tablespoons of olive oil (or more if desired), and sprinkle with lemon juice.
6. Close the sandwich and tightly wrap it in aluminum foil.
7. Place the wrapped sandwich on a plate and place another plate on top. Use heavy weights, such as rocks, bricks, or a gallon jug of water, to weigh down the sandwich. Apply at least 5 pounds of weight.
8. Refrigerate the sandwich overnight or for up to 24 hours.
9. Unwrap the sandwich, cut it into wedges, and serve.

VARIATIONS:

• Customize the sandwich by adding or substituting ingredients such as grilled fish, meats, or different types of vegetables based on your preferences and what you have available.
• Experiment with different dressings, spreads, or sauces to enhance the flavors.

USES:

• Enjoy the Pan Bagnat as a complete meal for a picnic or outdoor gathering.
• Slice the sandwich into smaller portions for a delightful appetizer or finger food option during parties or potlucks.
• Pack individual portions for a delicious and satisfying lunch on the go.

Pan Bagnat is a visually stunning and flavor-packed sandwich that’s perfect for picnics or outdoor meals. With layers of grilled vegetables, meats, and savory toppings, it’s a complete meal in a single loaf of bread. As the sandwich rests overnight, the flavors meld together and intensify, making each bite more delicious than the last. Whether you’re enjoying it at a picnic or as a quick and satisfying lunch, Pan Bagnat will impress with its vibrant taste and beautiful presentation. Prepare this Provençal-style sandwich, let it rest, and indulge in the delightful flavors of a well-dressed and “bathed bread” sandwich.