Break out the baguettes for these iconic French sandwiches, from Provence's pan bagnat to the croque monsieur (and madame) of ...

Heat a griddle pan until very hot. Toss the courgettes with a tablespoon of olive oil and season with salt and black pepper. Place on the griddle in batches and cook for 1-2 minutes until just ...

This one, called a pan bagnat, opened my eyes to a whole different way to sandwich. The pan bagnat, a specialty of Nice, is made by stuffing a hearty loaf of pain de campagne with a salad of tuna ...

For certain sandwiches—including hot ones like bacon, egg, and cheese and cold ones like pan bagnat—the wrapping isn’t optional, it’s essential. Tap Into the Benefits of Wrapping Hot ...

Pan Bagnat means "bathed bread" in Provençal, the language of southeast France. Brushing the bread with oil, then letting the slices sit for a few minutes, gives this sandwich its titular bath ...