Chicken and prosciutto pan bagna
Uncooked red onion(s)
¼ cup(s), sliced, finely chopped
1 oz, (2 slices) thin
4 medium, kalamata, or any small black olives
1 Tbsp, fresh, chopped
French baguette bread
1 loaf/loaves, medium, (7-nch) or crusty hero loaf
Deli sliced turkey
2 slice(s), or deli-sliced chicken
Roasted red peppers (packed in water)
¼ cup(s), or 1 jar, cut into fourths
- Combine the onion, olives, basil, vinegar, and oil in a small bowl.
- Slice the hero loaf horizontally almost all the way through; spread open. Spread the onion mixture on both sides of the bread. Arrange chicken, prosciutto, and roasted red pepper on the bottom half of the loaf. Close the top of the loaf over the bottom, then cut the sandwich in two.
- Eat the sandwiches at once or wrap in plastic wrap and put on a plate. Stand another plate on top and place in the refrigerator. Put a heavy can on top of the plate to weigh the sandwiches down and refrigerate for up to 24 hours. Yields 1⁄2 sandwich per serving.