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 ...

Look on the label for loaves made with a mixture of flours. Expect the bread to have a strong wheaten flavour and the slight acidity that rye flour brings, and look for a darker, slightly brown ...

This juicy salad is great stuffed in a crusty roll or ciabatta loaf for the pan bagnat-style experience. But it’s equally good on a toasted bagel or stuffed in pita bread. Scoop it up with ...

A country with bread as good as France deserves sandwiches just as magnifique. Whether you're broiling a Croque Monsieur that's slathered in rich Mornay sauce or brushing a fresh baguette with ...