Grilled Chicken Pan Bagnat
Elevate your sandwich game with this irresistible Grilled Chicken Pan Bagnat, a French-inspired pressed sandwich bursting with Mediterranean flavors. Tender, herb-marinated grilled chicken combines with vibrant layers of crisp arugula, juicy tomatoes, crunchy cucumbers, roasted red peppers, briny Nicoise olives, and creamy hard-boiled eggs—all perfectly nestled in a crusty bread loaf. A touch of Dijon mustard and olive oil infuses every bite with zesty richness, while the unique pressing technique allows the flavors to meld beautifully. Perfect for picnics, road trips, or an impressive make-ahead meal, this hearty, flavorful sandwich is as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 piece Garlic clove, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Herbes de Provence
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 loaf Crusty round bread loaf (such as pain de campagne)
- 1 cup Arugula or mixed greens
- 1 piece Tomato, thinly sliced
- 0.5 piece Cucumber, thinly sliced
- 0.5 cup Roasted red bell pepper, sliced
- 0.25 cup Nicoise olives, pitted and sliced
- 2 pieces Hard-boiled eggs, sliced
Instructions
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, herbes de Provence, salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for 15-30 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a grill or grill pan over medium heat. Lightly oil the grates with 1 tablespoon olive oil.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes per side or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
While the chicken is cooking, prepare the bread. Cut the loaf horizontally in half and hollow out some of the interior to create space for the filling.
Brush the inside of both bread halves with olive oil and, if desired, a touch of Dijon mustard for extra flavor.
Layer the bottom half of the bread with arugula or mixed greens, tomato slices, cucumbers, roasted red bell peppers, sliced olives, and hard-boiled egg slices.
Top the layered vegetables with the sliced grilled chicken, ensuring even distribution.
Place the top half of the bread loaf over the fillings and press down firmly. Wrap the entire sandwich tightly in plastic wrap or parchment paper and place a heavy pan or weight on top to compress the sandwich. Let it sit for at least 30 minutes (up to several hours) to allow the flavors to meld.
Before serving, unwrap the sandwich and cut it into 4 wedges with a sharp serrated knife. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 16.5 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
