Chicken Pan Bagna Recipe
Ingredients
| Cooked chicken breast | 2 Cup (16 tbs), smoked | |
| 1 cup sliced mixed black and green olives | ||
| Red bell pepper | 1 To taste, diced | |
| Scallions | 2/3 Cup (16 tbs), thinly sliced | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 2 tablespoons balsamic or red wine vinegar | ||
| 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1 (12-ounce) loaf of French | ||
Directions
1. In a mixing bowl, combine chicken, olives, bell pepper, and scallions. In a small bowl, whisk together mayonnaise, vinegar, thyme, salt, and pepper. Add to chicken and mix well.
2. Split loaf of bread lengthwise and pull out some of the soft interior to make a shallow cavity. Spoon chicken salad down length of one half, replace top, and wrap tightly in aluminum foil. Place on a plate and weight down with another plate. Refrigerate about 2 hours.
3. To serve, cut sandwich crosswise into 2-inch slices.
2. Split loaf of bread lengthwise and pull out some of the soft interior to make a shallow cavity. Spoon chicken salad down length of one half, replace top, and wrap tightly in aluminum foil. Place on a plate and weight down with another plate. Refrigerate about 2 hours.
3. To serve, cut sandwich crosswise into 2-inch slices.
Chef
