If I have to wait an entire day to eat a tuna sandwich, it better be good, and this pressed French classic certainly is. In fact, this is so good, I’d wait two days for a Pan Bagnat, which according to my friends in the south of France isn’t a bad idea. The longer the better, they say, and one of these days I’ll have the patience to test their theory. Enjoy!

For the fully formatted, printable, written recipe, follow this link: [ Ссылка ]

To become a Member of Food Wishes, and read Chef John’s in-depth article about Pan Bagnat, follow this link:
[ Ссылка ]

You can also find more of Chef John’s content on Allrecipes: [ Ссылка ]

свернуть