Name: Grilled Chicken Pan Bagnat
Yield: Makes 8 servings
Ingredients: 6 skinless boneless chicken breast halves; 1/3 cup plus 3/4 cup extra-virgin olive oil; 6 tablespoons fresh lemon juice; 1 tablespoon dried herbes de Provence *; 2 garlic cloves, pressed; 2 teaspoons anchovy paste; 2 16-ounce round sourdough bread loaves; 4 tablespoons drained capers; 2 large tomatoes, thinly sliced; 1 small red onion, thinly sliced; 4 large romaine lettuce leaves

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Grilled Chicken Pan BagnatBrian Leatart

A Provençal specialty, pan bagnat is literally a sandwich with "bathed bread" — that is, the loaf of bread is split and drizzled with olive oil and/or a vinaigrette before being filled with other ingredients. In this version, grilled chicken stands in for the traditional tuna. Begin these sandwiches at least four hours and up to one day before serving. Get the picnic started with a selection of cheeses, salami, and crackers. What to drink: A light red, slightly chilled, such as a Beaujolais or Bandol Rosé.

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