Grilled Chicken Pan Bagnat

Name: Grilled Chicken Pan Bagnat
Yield: 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

By Rick RodgersPhotography by Brian Leatart

April 6, 2008

Recipe notes