Pan-Banya with Chicken
by Editorial Staff
This is a French sandwich that miraculously combines meat, salad, and bread in one dish. The nutritious and very attractive Pan Banya sandwiches should be prepared with only the freshest ingredients (in fact, like any dish), put in a little bit of everything, and pay special attention to the dressing. There is hardly anything else to complement the Pan-Banja, except perhaps potato chips.
Cook: 20 minutes
Servings: 4
Ingredients
- Lemon juice – 1 tbsp
- Fresh thyme – 2 teaspoon (or dried – ¾ teaspoon.)
- Salt – ¾ teaspoon
- Black pepper, ground – ¾ teaspoon.
- Olive oil – 1/3 cup and 2 tbsp
- White rolls, fresh – 4 pcs.
- Garlic – 1 large clove
- Lettuce leaves – 8 pcs.
- Large tomatoes – 2 pcs.
- Fried chicken – 1 pc. (about 450 g of chicken meat)
- Eggs – 2 pcs.
- Onion, red – 1 pc.
- Sweet pepper, green – 1 pc.
- Pitted olives – 1/3 cup
- Anchovy fillet (optional) – 8 pcs.
Directions
- In a glass or stainless steel bowl, combine lemon juice, chopped thyme leaves, ½ teaspoon each. salt and pepper. Stir in 1/3 cup olive oil.
- Cut the rolls longitudinally into two parts and remove the pulp from the halves of the rolls. Rub the inside with a clove of garlic, cut in half, and brush with 2 tablespoons of olive oil.
- Boil the eggs. Thinly chop the tomatoes, eggs, onion, and bell peppers. Cut the olives in half. Place the lettuce, half the tomatoes, and the chicken pieces on the bottom of the rolls. Sprinkle with salt and pepper (1/8 teaspoon each). Place half of the eggs, onions, green peppers, and olives. Drizzle with half the dressing. Repeat all the layers one more time and pour over the remaining dressing. Top with anchovies if desired. Cover with the tops of the buns. If you have time, wrap the Pan Banya tightly in foil and leave for 10 minutes. Otherwise, squeeze the sandwiches to soak the bread into the salad dressing.
Bon Appetit!
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