Chicken Pan Bagna
|Chicken breast||1⁄2 Pound|
|Sliced olives||1 Cup (16 tbs)|
|Red bell pepper||1|
|Thinly sliced green onions||2⁄3 Cup (10.67 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Balsamic vinegar/Red wine vinegar||2 Tablespoon|
|Chopped thyme/3/4 teaspoon dried thyme||2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|French loaf||12 Ounce|
1. In a mixing bowl, combine chicken, olives, bell pepper, and scallions. In a small bowl, whisk together mayonnaise, vinegar, thyme, salt, and pepper. Add to chicken and mix well.
2. Split loaf of bread lengthwise and pull out some of the soft interior to make a shallow cavity. Spoon chicken salad down length of one half, replace top, and wrap tightly in aluminum foil. Place on a plate and weight down with another plate. Refrigerate about 2 hours.
3. To serve, cut sandwich crosswise into 2-inch slices.