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French Day
For French Day in my school I have to find a French recipe. It cannot be something that needs to be heated up. I found a recipe for a Chicken Pan Baget sandwich but I can't find it again. Does anyone know where I can find this recipe? I saw it first on cooking.com but that site won't work on my computer anymore.
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google it
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Try foodnetwork.com or search on google for cooking sites. If you can't find it...
why don't you try a recipe for Napoleon. They don't need to be heated up and are pretty easy to make, that is if you are planning on making it :-)
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TRY www.cooks.com !!
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Here you go, courtesy of cooking.com
Chicken Pan Bagnat
RECIPE INGREDIENTS
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme
3/4 teaspoon salt
3/4 teaspoon fresh-ground black pepper
1/3 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, bones and skin removed, meat shredded
2 hard-cooked eggs, sliced
1 red onion, sliced thin
1 green bell pepper, sliced thin
1/3 cup black olives, such as Kalamata, halved and pitted
8 anchovy fillets (optional)
RECIPE METHOD
In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and pepper. Whisk in the 1/3 cup of oil.
Remove the soft centers of the rolls, leaving a 1/2-inch shell. Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
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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You can find another recipe for Chicken Pan Bagnat at [Link](Mouse over link to see full location) but here's the one from Cooking.com:
RECIPE INGREDIENTS
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme
3/4 teaspoon salt
3/4 teaspoon fresh-ground black pepper
1/3 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, bones and skin removed, meat shredded
2 hard-cooked eggs, sliced
1 red onion, sliced thin
1 green bell pepper, sliced thin
1/3 cup black olives, such as Kalamata, halved and pitted
8 anchovy fillets (optional)
RECIPE METHOD
In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and pepper. Whisk in the 1/3 cup of oil.
Remove the soft centers of the rolls, leaving a 1/2-inch shell. Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
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.
-- [Link](Mouse over link to see full location)
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