Today I am sharing the entree from my Farm to Table dinner party, a Chicken and Tomato Pan Bagnat. I first discovered Pan Bagnat when my girl friends and I had a summertime picnic, and Jess made Pan Bagnat. It’s basically a giant sandwich that is made with bread that has been partially hollowed out so that the ingredients sit inside the loaf of bread. You serve it by slicing, and it is a simple way to serve a crowd.
When Door to Door Organics sent me ingredients for #myfarm2table dinner party, they included two beautiful loaves of fresh ciabatta from Red Hen Bakery, which inspired me to make Pan Bagnat. Knowing that was the direction I wanted the meal to go in, I reviewed the other grocery items that Door to Door Organics sent and I thought that I could use the chicken breasts, tomatoes, arugula, garlic, and goata blanc cheese to make a great sandwich.
One thing I love about Door to Door Organics is that they deliver products from local companies like Red Hen Bakery, and Great American Cheese Collection. We loved the extra creamy, almost buttery goata blanc cheese and it paired perfectly with the roasted garlic and whole grain mustard that I added to the Pan Bagnat.
If you want to try Door to Door Organics, you can use the code Farm2Kittchen to get 40% off your first box! (And definitely order the Goata Blanc Cheese!)
Kit Graham
Yields 6
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 head of Garlic
- 1 1/2 pounds Chicken Breast
- 2 tablespoons Olive Oil
- Salt and Pepper
- 1/2 cup Chicken Broth
- 1 Large Loaf of Bread
- 2-3 tablespoons Mustard (I used Whole Grain)
- 1 cup Arugula
- 2 Large Tomatoes
- Goata Blanc Cheese
Instructions
- Heat your oven to 300 degrees (Why so low? It will make the chicken extra tender). Tear two pieces of foil big enough to wrap around the clove of garlic. Slice the top (the fatter end) of the garlic off, exposing the tops of the garlic cloves. Place the garlic sliced-side-down on the foil. Fold the foil up around the garlic, and drizzle 1 tablespoon of olive oil over. Then close the foil around the garlic. You want to two layers of foil because sometimes the foil will tear and you will have olive oil leaking out and burning on the bottom of your stove.
- Then cook the chicken. First season it generously with salt and pepper. Heat the remaining olive oil in a skillet over high heat. As soon as the olive oil gets hot, add the chicken. You want to quickly brown the chicken locking in the juices - this will take about 2-3 minutes a side. Then place the chicken in a baking pan, and pour the chicken broth over. The chicken broth will help to keep the chicken extra moist. Bake the chicken for 30 minutes, or until it reaches 165 degrees. The roasted garlic should be ready once the chicken is ready.
- Slice the loaf of bread in half, and scoop out some of the inside of the bread. Prepare the other ingredients by slicing the tomatoes and the cheese. I used about 6 ounces of cheese.
- Once the chicken has cooked, let it cool. Then thinly slice the chicken.
- Assemble the sandwich by layering arugula, chicken, tomato and cheese on the bottom piece of bread. Then spread the 4-5 cloves of the garlic and the mustard on the top slice of bread. The top slice of bread should fit nicely on top with the ingredients fitting inside.
- Chill the sandwich, or slice and serve immediately.
Shout out to Erin Bassett for being my hand model for this series of posts!
This post was sponsored by Door to Door Organics, the opinions expressed are my own.
Jess
Thursday 20th of August 2015
YAY! Pan Bagnet! Your version looks glorious :-) Now I'm hungry again!