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Source: Food and Wine Quick from Scratch

Chicken Pan Bagnat
Pan bagnat delivers meat, bread, and salad all in one handful.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
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1 tablespoon lemon juice
3/4 teaspoon dried thyme, or 2 teaspoons chopped fresh thyme
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
1/3 cup plus 2 tablespoons olive oil
4 crusty hard rolls, cut in half
1 large garlic clove, cut in half
8 large crisp lettuce leaves, such as Boston
2 large tomatoes, sliced thin
1 roasted chicken, bones and skin removed, meat shredded
2 hard boiled eggs, sliced
1 red onion, sliced thin
1 green bell pepper, sliced thin
1/3 cup Kalamata olives, (or other black olives) halved and pitted
8 anchovy fillets, (optional)

In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and pepper. Whisk in the 1/3 cup of oil.

Remove the soft centers of the rolls, leaving a 1/2-inch shell. Rub the garlic on the inside of each and brush with the 2 tablespoons oil.

Top the bottoms of the rolls with the lettuce. Layer with half the tomato slices and the chicken; sprinkle with 1/8 teaspoon each of salt and pepper. Top with half the slices of egg, onion, and bell pepper, and half the olives, and then drizzle with half the dressing. Repeat with the remaining tomato, chicken, 1/8 teaspoon each salt and pepper, egg, onion, bell pepper, olives, and dressing. Top with the anchovies, if using.

Cover with the tops of the rolls. If you have time, wrap each roll tightly in aluminum foil; let sit for 10 minutes. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.

Wine Recommendation: The south-of-France flavor of this sandwich is perfect with the delicate, herbal notes found in many roses from Provence. Bottles from the Coteaux du Varois, Cassis, or Bandol would all be good possibilities.

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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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