Since the end of World War II, Americans have been fascinated with French cuisine and desired to incorporate it into the American diet. French cuisine has come to epitomize the refined palate–even for something as simple as a sandwich.
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Food & Wine magazine brings us eight French sandwiches that we must try soon. Among them is the pan bagnat, which is from the Provence region in the south of France. It uses a particular type of sourdough bread. Inside are anchovies, capers, black olives (specifically niçoise olives from the Nice area), tuna, hard boiled eggs, and roasted red peppers. I want to make one, but perhaps I should go to France to get an authentic pan bagnat.