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

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