Subj : Earl of Sandwich - 10
To   : All
From : Dave Drum
Date : Tue Oct 04 2022 11:11:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken Pan Bagnat w/Olive Tapenade & Goat Cheese
 Categories: Cheese, Vegetatable, Breads, Seafood, Poultry
      Yield: 5 servings
 
      3 tb Olive oil
      2    Anchovy fillets in oil
      1 cl Garlic; mashed to a paste
      8 oz Pitted kalamata olives;
           - drained
      2 tb Capers; rinsed
      1 tb Fresh lemon juice
      1 tb Thyme leaves
           Salt & fresh ground pepper
      1    (12") ciabatta loaf; halved
           - lengthwise
      4 oz Goat cheese; softened
    1/2    Cucumber; thin sliced
    1/2 c  Jarred roasted red peppers;
           - in 1/4" strips
    1/2 sm Red onion; thin sliced
           - lengthwise
  1 1/2 c  Shredded rotisserie chicken
      1 c  Loose packed arugula
 
  In a small skillet, heat the olive oil over medium. Add
  the anchovies, and cook, stirring to break them up, for
  2 minutes. Add the garlic, and cook, stirring until
  tender, about 2 minutes. Scrape the oil into a food
  processor along with the olives, capers, lemon juice,
  and thyme, and pur++e until chunky. Scrape the tapenade
  into a bowl and season with salt and pepper.
  
  To assemble the sandwich, spread the tapenade over the
  inside of both halves of bread. Spread the goat cheese
  over the bottom half, followed by the cucumber slices,
  pepper strips, onion slices, chicken, and arugula. Cover
  with the top half of bread, and wrap the sandwich in
  plastic wrap.
  
  Place a large cast iron skillet on top of the sandwich
  to weigh it down. Let the sandwich stand for at least 20
  minutes to marry flavors before serving, or refrigerate
  overnight.
  
  Yield: serves 4 to 6
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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