Grilled Chicken Pan Bagnat Recipes

GRILLED TUNA PAN BAGNAT

Steps:

• Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes.
• Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and then season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine.
• Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces.

TOMATO MOZZARELLA PAN BAGNAT

Steps:

• For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
• Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
• Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

GRILLED CHICKEN PAN BAGNAT

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
• Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
• Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top. Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons 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 food cans on top to weigh down. Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
• Cut each sandwich into quarters and serve cold or at room temperature.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

PAN BAGNAT

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.

PAN BAGNAT

Steps:

• In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
• If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
• If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
• Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
• Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

PAN BAGNAT

Steps:

• Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
• Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

PAN BAGNAT

Steps:

• Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
• Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
• Oil-packed tuna is classic; grilled chicken is also good. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
• Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
• Refrigerate overnight or for up to 24 hours. Cut into pieces, and serve.

GRILLED CHICKEN PAN BAGNAT

Steps:

• Make a vinaigretted by whisking the lemon juice, herbs, anchovy paste, and garlic in a medium bowl. Gradually whisk in the oil. Season with salt and pepper. Pour 1/4 cup vinaigrette into a 1 gallon zip-tight plastic bag.
• Stir the capers into the remaining vinaigretted and set aside. Add the chick,en to the bag, seal the bag, and refrigerate for 1 to 2 hours.
• preheat grill on high ( gas or outside grill).
• Lightly oil the grill. Removed the chicken from the marinade and shake off the excess. Grill over the hot side of the fire until the udnerside is seared with grill marks, about 2w minutes. Turn and grillt omark the other side, about 2 minutes. Transfer teh cicken to the outer perimeter of teh grill, being sure it is not directly over the coals (or place it above the turned-off burner). Cover the grill and cook until the breasts feel firm when pressed in the center, about 10 minutes. Transfer tot he chicken to a cutting board and let stand for 5 minutes.
• Slice the chicken on the diagonal into thick slices. For each sandwich, place one sliced chicken breast on the bottom h alf of a roll. Top the chicken with the tomato, hard boiled egg, and onion, and drizzle with the reserved vinaigrette.
• Finish each sandwich with lettuce leaf an the top of the roll. Press firmly and slice crosswise in half. Serve immediately or wrap each sandwich in aluminum foil and refrigerate for 2 to 4 hours.

PAN BAGNAT

Steps:

• Halve the baguette lengthwise, then cut it crosswise into 4 portions.
• Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
• In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
• Place a few lettuce leaves on both halves of each baguette portion.
• top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
• Drizzle with the remaining oil.
• Cover with the top half of each baguette portion and press gently but firmly.
• Enjoy or wrap and tote to your favorite outdoor activity.