Name: Chicken Pan Bagnat
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon lemon juice; 2 teaspoons chopped fresh thyme (or 3/4 teaspoon dried thyme); ¾ teaspoon salt; ¾ teaspoon fresh-ground black pepper; ⅓ cup plus 2 tablespoons olive oil; 4 large, crusty rolls (cut in half); 1 large clove garlic (cut in half); 8 large, crisp lettuce leaves (such as Boston); 2 large tomatoes (sliced thin); 1 roasted chicken (about pound meat bones and skin removed, meat shredded); 2 hard-cooked eggs (sliced); 1 red onion (sliced thin); 1 green bell pepper (sliced thin); ⅓ cup black olives, such as Kalamata (halved and pitted); 8 anchovy fillets (optional)

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.

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Chicken Pan Bagnat

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