Begin by slicing the ciabatta loaf horizontally down the middle. Drizzle a generous amount of olive oil on both cut sides, allowing it to soak in slightly. Then, spread the olive tapenade evenly across each half.

On the bottom half of the bread, start layering the crumbled goat cheese evenly across. Next, arrange the thinly sliced tomato to add a refreshing juiciness. Sprinkle the shredded roast chicken over the tomatoes, followed by the sliced pepperoncini, creating a lovely contrast of textures and flavors. Finally, top it all off with a handful of peppery arugula.

Carefully place the top half of the ciabatta over your beautifully layered ingredients to complete the sandwich. Gently press down to compact the fillings. To keep your French sandwich fresh, wrap it tightly in plastic wrap, ensuring no air gets in, which helps meld the flavors as it rests.

Once wrapped, place the sandwich on a sturdy cutting board and set a cast iron skillet or another heavy object on top. Allow it to rest in the refrigerator for at least 1 hour, or ideally overnight, letting the pressure and time enhance the flavors and create a deliciously pressed sandwich experience.

After the resting period, unwrap your Pan Bagnat and slice it into manageable portions. The exterior should be crusty while the inside remains soft and flavorful. Serve this delightful French sandwich with your favorite side or take it along for a perfect picnic treat!