Pan bagnat

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France: Let the Fridge Do the Work
Soggy white bread may be the nemesis of many a ham-and-cheese sandwich, but as Julia Child and Jacques Pepin demonstrate in this classic video, there's a way to make a sandwich ahead of time and actually have it taste better than if you ate it right away. Pan bagnat, built on sturdy baguette, lets red wine vinegar and extra-virgin olive oil work their magic on fennel, red peppers, hard-boiled egg, tuna, black olives, capers and plum tomato. Take Julia and Jacques' advice and wrap the parcel tightly in plastic and weight it with a heavy pot so the ingredients have no choice but to intermingle.

Get the recipe: Pan Bagnat
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