Chicken and prosciutto pan bagna

Total Time
9 min
9 min
0 min
Pan Bagna is typically a Mediterranean sandwich made with tuna and anchovies. Here, we’ve stuffed a hero loaf with deli sliced chicken and prosciutto instead. Sliced deli turkey could stand-in for the turkey if you’d like. We recommend eating this sandwich the way they do in the Mediterranean—after the sandwich has been kept under a heavy weight in the refrigerator overnight and the flavors have mingled. If you can’t wait and want to eat it right away, that’s fine too. The small amount of prosciutto adds full, rich flavor to the sandwich. For best flavor, choose prosciutto imported from Italy such as prosciutto di Parma, also called Parma ham.


Red onion

¼ cup(s), sliced, finely chopped


1 oz, (2 slices) thin


4 olive(s), medium, kalamata, or any small black olives


1 olive(s), large


1 Tbsp, fresh, chopped

Red wine vinegar

2 tsp

Olive oil

2 tsp

French bread

1 loaf/loaves, medium, (7-nch) or crusty hero loaf

Deli sliced turkey breast

2 slice(s), or deli-sliced chicken

Roasted red peppers (packed in water)

¼ cup(s), or 1 jar, cut into fourths


  1. Combine the onion, olives, basil, vinegar, and oil in a small bowl.
  2. 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.
  3. 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.