My Goals and Discoveries
Cohesive, evenly distributed filling
A large baguette provides room for the filling. Processing the olives, capers, anchovies, and herbs into a coarse “salad” helps hold them together, and applying the mixture in two layers in the sandwich distributes its flavors.
Saturated (not soggy) crumb
Brushing the bread's cut surfaces with olive oil helps prevent it from absorbing too much moisture from the filling. We also thoroughly drain the tuna and tomato slices and stir the vinaigrette into the olive salad, which thickens the dressing so that it doesn’t oversaturate the crumb.
Compact, easy-to-eat sandwich
Scooping out the crumb from the bottom half of the baguette creates a trough for more filling. Pressing the sandwich for at least an hour under a heavy Dutch oven tamps down the filling so that the whole package is compact enough to bite through.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.