Saturday, April 11, 2009
There's no need to buy a sandwich press to make a great pressed sandwich. Pan Bagnat (pronounced "pan ban-YAH") is a classic cold pressed sandwich from Nice, France. Essentially, it's a Nicoise salad on bread, but even better as the bread, tuna, and vegetables all soak the vinaigrette when the sandwich is pressed together with a heavy object for 20 minutes. It's lightly more labor-intensive than a standard sandwich, but so much better. I used this recipe from The New York Times, and I followed my lunch with lots of minty gum.