Pan Bagnat - Tuna French Sandwich

Pan Bagnat - Tuna French Sandwich - Food Wishes

Рет қаралды 282,857

Күн бұрын

If I have to wait an entire day to eat a tuna sandwich, it better be good, and this pressed French classic certainly is. In fact, this is so good, I’d wait two days for a Pan Bagnat, which according to my friends in the south of France isn’t a bad idea. The longer the better, they say, and one of these days I’ll have the patience to test their theory. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pan Bagnat, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

Пікірлер: 766

@foodwishes 3 жыл бұрын

Get the recipe: www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/

@woodswal 2 жыл бұрын

No cheese??? Still yummy most likely 😋

@user-em7lt6od8n 10 ай бұрын

It tastes as DISGUSTING as it looks!!!

@RyanFromUltrasound 3 жыл бұрын

That has to be the most beautiful tuna sandwich I have ever seen.

@bobbysmiles244 3 жыл бұрын

so it would seem

@Serai3 3 жыл бұрын

Wait 'til you _taste_ it.

@D3DNS1D3 3 жыл бұрын

You never saw Basic Instinct?

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@Serai3 3 жыл бұрын

@@kainaatkhalil4 How is this relevant?

@dovidstaples9985 3 жыл бұрын

Every time I think the sandwich is complete: *but wait there's more*

@kgscomedyproduction1747 3 жыл бұрын

The taco town of French tuna sandwiches

@PlayaSinNombre 3 жыл бұрын

Ron Popeil approved!

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@tekkel06 3 жыл бұрын

I'm from Nice and I was fearing the worst before clicking on that video, because usually in other towns of France the pan bagnat is massacred with strange ingredients (mayonnaise, potatoes, haricots,...) Turns out that I use the same recipe of Chef John (with just a rounded shape bread) ! Well done ! Thanks for sharing this amazing sandwich (pro tip: when you do some hiking, with the sandiwch in the backpack, it will come out nice hot and juicy)

@juxbertrand 10 ай бұрын

Effectivement, Chef John a cette particularité bien singulière, tant pour un vidéaste américain que tout vidéaste d'ailleurs, de respecter les recettes - souvent scrupuleusement. C'est aussi le cas avec le Cassoulet, ce qui est là aussi très étonnant. Merci à lui de transmettre ce patrimoine, et de ne pas le trahir. J

@nicolascastells4489 10 ай бұрын

@@juxbertrand j'ignorais que le pan bagnat se pressait et s'enveloppait... sinon, il à l'air délicieux!

@user-em7lt6od8n 10 ай бұрын

I'm from Lyon...and this Pan Bagnat looks DEGOUTANT!!!!

@J8n3eyr3 3 жыл бұрын

The Tanya Harding joke had me weak in the knee.

@GildaLee27 3 жыл бұрын

LOL

@theodurbin8672 3 жыл бұрын

hard to walk that one back

@richarddecker9904 3 жыл бұрын

I thought that one was a bit of a stretch.

@zaphodbeatlebrox4906 3 жыл бұрын

Ouch!

@paulargier 3 жыл бұрын

"You are the Tonya Harding of your Pan Bangnat Party" 🤣

@lawrencetaylor4101 3 жыл бұрын

Paraphrasing: Anyone can tune a piano, but it takes a Chef John to Tuna Fish.

@handofgod9386 3 жыл бұрын

🤭

@kristinereganyan9479 3 жыл бұрын

We all are responsible for our own acson!

@chairmanmeow3693 3 жыл бұрын

@1Me Let it go

@chairmanmeow3693 3 жыл бұрын

@1Me 😂

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@DonPandemoniac 3 жыл бұрын

I just happen to have some canned tuna, anchovy fillets, eggs and a loaf laying around that need to be used, but was wondering how to put them together in one recipe. You truly are the prophet of the stuffed baguette.

@HowToCuisine 3 жыл бұрын

I was born and raised in Nice, remind me home! 😊 Thank you for honoring this sandwich ❤️🙏 Can you do the Socca too please?

@Drakenvlieg 3 жыл бұрын

I remember seeing a socca recipe. Unfortunately, he did call it "farinata" 😂

@peteaulit 3 жыл бұрын

Drakenvlieg Farinata is what it’s called on the other side of the border in Italy where it originated and flour is called farina in Italian, so I don’t see what’s funny here...

@peteaulit 3 жыл бұрын

Socca... I lived right accross from Pipo in Nice if you remember your roots. La meilleure Socca de Nice. une recette simple mais trop souvent massacrée. Il y avait une file d’attente interminable et des plaques qui mettaient tjs trop longtemps à cuire. J’en ai tellement mangé en faisant goûter aux gens de passage que l’envie m’en ai passée :)

@HowToCuisine 3 жыл бұрын

@Drakenvlieg 😱😱😱😱

@HowToCuisine 3 жыл бұрын

@Fred V. Je comprends totalement, je n'allais jamais manger la socca au restaurant. Ça à toujours été la tradition dans la famille, on se rassemblait l'été pour déguster la socca de ma mère 😍👍❤️😊

@atomicbambam 2 жыл бұрын

It’s in the fridge now doing it’s magic. Thank you for this wonderful recipe, this is the third time we’ve made it!

@olawilkinson2742 Жыл бұрын

Did the bread keep ok??

@atomicbambam Жыл бұрын

@@olawilkinson2742 it was perfect. I dried it out a bit in the oven on a low temperature while I was preparing everything

@olawilkinson2742 Жыл бұрын

Thank you

@dmikaels2199 3 жыл бұрын

Ahh... thank you! This was my lunch everyday at the University of Nice 💗

@hungsu9204 3 жыл бұрын

You've earned the Nobel Prize for sandwiches.

@liamtahaney713 3 жыл бұрын

Damn those are some serious tomatoes

@CapnAhab89 3 жыл бұрын

Cherokee purples?

@eva6279 3 жыл бұрын

YES THEY ARE .

@56squadron 3 жыл бұрын

@@CapnAhab89 - That's what it looks like to me.

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@lindainparis7349 3 жыл бұрын

I’ve got ALL the ingredients ! Can’t wait, doing it now for tomorrow! Chef John, you ARE the chef !

@jenniferaashiem6165 3 жыл бұрын

I literally just canned 30 pounds of fresh albacore tuna yesterday and was looking for a recipe to use it with - this is perfect! Thank you, Chef John!!

@mustafam956 3 жыл бұрын

Dang. I didn’t know people could fish for tuna without nets!

@jenniferaashiem6165 3 жыл бұрын

Mustafa M I ordered it from a fisherman and got it straight from his boat!

@BethMaier 3 жыл бұрын

How do you can it?

@jenniferaashiem6165 3 жыл бұрын

Beth Maier With canning jars and a pressure canner and a variety of seasonings like fresh dill, garlic and a little salt and we actually put in just a tiny little bit of chicken broth. Then the jars are processed in the pressure canner and they are done after about 90 minutes.

@jeremyphillips7827 8 ай бұрын

I've been making these since the '90s, and they are delicious! They really are a mess to eat, but so worth it. I´ve seen other recipes out there that refer to a pan bagnat as a Niçoise salad on a sandwich, but that hasn't been my experience. I would never put green beans or potatoes on a pan bagnat and have never had a salade Niçoise with basil leaves, peppers or anchovies.

@devilkuro 3 жыл бұрын

Hello Chef ! I'm from Nice and your recipe is one of the best i've seen on youtube. One thing i'd like to say is that here, we have a special bread for pan bagnat, which you can buy in most bakeries here. It's a big round bread that's a little flat. As you said in your video, there are a lot of different vegetables you can add or remove (except for the tomatoes of course haha). Some add radish, others add tapenade, which is an olive paste. Another thing : As most people don't like anchovies, most of the restaurants or café that serve this sandwich actually ask you if you want some in it or not.

@peteaulit 3 жыл бұрын

J’ai habité Nice pendant de nombreuses années et y ai mangé de nombreux pan bagnas faits par des amis et famille niçois(es) pure souche et jamais je n’ai vu cette méthode de presser le sandwich comme un panini et de le mettre au frigo, d’autant plus que les gens n’avaient pas de frigo dans le temps. Tout ce qui est frais comme la tomate, salade ou basilic se ramollit et devient inappétissant. Mais bon, chacun son pan

@larrysmith2638 3 жыл бұрын

I'm with Chef John. The anchovies give a wonderful saltiness. White anchovies are the best.

@BethMaier 3 жыл бұрын

What is the name of this type of bread? Poulle?

@danemon8423 2 жыл бұрын

@@BethMaier bagnat

@gwendalhuet7311 3 жыл бұрын

Nice ! A recipe from where I'm from :D Amazing take on the Pan Bagnat chef John (although it lacks oil according to my niçois grandpa). I wanted to point out that we usually don't cut the pan bagnat ^^" We use a special round bread for it (around 20cm in diameter), and usually make a induvidual portions (1 person = 1 bread). Cutting it present the risks of seeing it falling apart, which would be a shame. And yes, it's a must-have for picnics, especially sunset ones on the beach after a long afternoon of swimming ! There is so much dishes in Nice cuisine worth making, Thank you for honoring this one ! Hoping to see others soon ❤️🙏

@kronamadness7119 3 жыл бұрын

I'm french, and damn now I'm hungry lol Again, well done Chef John! Always a pleasure to see your video

@chocapix999 3 жыл бұрын

it's the kind of sandwich where the quality of ingredients is paramount to the taste, just the tomatoes and olive oil found in the south of france are very flavorfull, it's one of the rare dish with the pissaladiere that just make me love anchovies

@mitaskeledzija6269 3 жыл бұрын

Tomatoes are rotten my dude

@peteaulit 3 жыл бұрын

Ahhh la pissaladière de chez la mère Barale. Have you ever tried that place ? She’s been dead a long time now but back in the days... the best one miles around.

@PS-jh3in 3 жыл бұрын

@@mitaskeledzija6269 no they are not , that's their natural colour

@mitaskeledzija6269 3 жыл бұрын

@@PS-jh3in oh ok thank u for the info ❤️

@what-kh8qo 3 жыл бұрын

OMG. I literally just made a massive tuna sandwich and came on youtube to see other tuna sandwich recipes and here I see that chef john has uploaded a recipe for one! This is a sign.

@paulwagner688 3 жыл бұрын

I would add some of the tuna and anchovy oil to the garlic oil for extra flavor. Oh, man. That would be awesome. After all, I am the Shah of this sandwich Nicoise

@deirdrehastings5683 3 жыл бұрын

😁

@MaraBaelish 3 жыл бұрын

Those tomatoes are GORGEOUS, John!! Also, this sandwich looks delicious.

@magsteve 3 жыл бұрын

What a delightful spur of the moment idea. I can't wait to tell my personal chef.

@vickiekostecki 3 жыл бұрын

It's like that shooter sandwich you did a few years back, but with tuna. If there are any more pressed sandwiches in your repertoire, we'd love to see them.

@recoil53 3 жыл бұрын

Muffeletta would be the most famous one in America.

@hollyh7924 3 жыл бұрын

@@recoil53 (The South)

@recoil53 3 жыл бұрын

@@hollyh7924 Well New Orleans, but I can't think of another American cold pressed sandwich.

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/ZreTgteguci9fYk.html

@micaylabirondo836 3 жыл бұрын

I know this is a cooking show. But I just wanna be at the picnic where someone shows up with one of these and asks me how big I want my slice to be. Yum.

@katedorman7042 3 жыл бұрын

And to have a lovely bottle of wine in tow....yum!

@mitaskeledzija6269 3 жыл бұрын

Not thx rotten tomatoes ruin the taste they are absolutely disgusting 😆

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@mitaskeledzija6269 3 жыл бұрын

@Potato like em chunky

@PS-jh3in 3 жыл бұрын

@@mitaskeledzija6269 those are heirloom tomatoes my dude

@scottrowe533 3 жыл бұрын

My city hosts live music concerts in a large park on Sunday nights in the summer months (when there's no disease pandemic threat), and the girlfriend and I will often take along a picnic supper. A pan bagnat sandwich is one of our go-to menu choices. They are the bee's knees! Thank you, John. Stay safe and be well.

@xiaotuzi.fnb1 3 жыл бұрын

Thank you my dear, you reminded me , i love it... i used to eat this at Chez Charles in Hamra street Beirut since 40 years, they used to make it in 2 versions one with olive oil and the other with mayonnaise

@waynegordon2628 3 жыл бұрын

"top your bottom..." LOL Chef John, you sly devil...

@tdowling149 3 жыл бұрын

Safe word is "cayenne"

@jace3132 3 жыл бұрын

@@tdowling149 That's pretty hot

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@cz180p 3 жыл бұрын

😳😳

@survivingpoet4491 3 жыл бұрын

Chef, you make ordinary foods seem extraordinary! I tried your recipe from 2008 for baking a turkey a few years ago and it was delicious! I love the breadth of references in your pithy ryhmes. During this stressfu time, your videos provide a distraction and sense of comfort I would not have expected. Thank you.❤️❤️❤️

@doctwiggenberry5324 3 жыл бұрын

I sure like the formatted receipes. can't wait to throw this together with some home made ciabatta bread.

@xaven199 3 жыл бұрын

I made this exactly! And it was the best sandwich ever! The second sandwich I made, I grilled it 😋

@olawilkinson2742 Жыл бұрын

Did the bread keep dry?

@CHEFPKR 3 жыл бұрын

Thanks Chef! I have more than enough Quarantine Tuna in a can to use for this.

@2006glg 3 жыл бұрын

I love salad nicoise and I love fresh seared tuna. Matter of fact I have some in the fridge now. Making it this weekend for my cheat meal since it so much bread. I've done this with wrap and weight method with very nice Italian cold cuts, tapenade, good pesto, olive oil, several years ago for my niece's graduation party sandwhiches. My family still talks about it 12 yrs later.

@steveburnell7625 3 жыл бұрын

I think the same concept could be used with a boxing day sandwich, which is basically the leftovers from Christmas day dinner i.e. turkey dressing mayo and cranberry sauce. Yum I can’t wait to try

@xaven199 3 жыл бұрын

I made this sandwich exactly as shown a couple weeks ago & been looking for the right time to make again... craving!!!’

@mohinda23 3 жыл бұрын

In the South ouest of France where I am from we make it with homemade aioli instead of oil full leaf salad purple onions in big slices, tomatoes, hard boil eggs and tuna, no olives no basil no pepperbell not pressed so you don't have to wait. Will try your recipe seems interesting too

@jillc2700 3 жыл бұрын

Made this yesterday with some changes and the ingredients I had and to my family’s taste. Here’s what I did: water packed but still high quality tuna (sorry, Chef John) homemade dill pickles, jarred jalapeño peppers and olives, very little salt (don’t kill me here, my Dad has a kidney transplant, salt is an issue) and I added some mustard into which I mixed a bit of anchovy paste. I pressed the sandwiches for about an hour. even though I didn’t follow the recipe exactly and tuna sandwiches aren’t my thing, it was still delicious and it got rave reviews from everyone else so thank you for the recipe. They loved it!

@drtmvoss 2 жыл бұрын

Looks wonderful!

@arriesone1 3 жыл бұрын

Chef John never ceases to make me chuckle.

@Michael_______ 3 жыл бұрын

Looks amazing Chef John

@jawitten4 3 жыл бұрын

I need this sandwich now. Chef John I adore you! Your videos always make me happy! 😘

@LVstrong 3 жыл бұрын

Great recipe. Thank you.

@kennethellison9713 2 жыл бұрын

My first pan bagnat was eaten on a warm evening on the banks of the river Seine. I'd be willing to bet that chef John's pan bagnat would give it a run for its money.

@sorscha 3 жыл бұрын

I really do hope I give this a try soon.

@taylorbumbum 3 жыл бұрын

I really have to stop watching food videos when I’m starving

@1bizjets 3 жыл бұрын

Wow that looks absolutely fantastic.

@francisnguyen6349 3 жыл бұрын

I love your food, Chef John.

@mikemckenzie3634 3 жыл бұрын

And as always, great video Sir. You're a great inspiration and instructor

@jibbacraftteamplays1282 3 жыл бұрын

Come on... tell me you took this from Cooking At Home with Julia and Jacques... After watching through... you did!!! I just love you. That is a series that I have watched at LEAST a dozen times and will continue to watch until I die. That show is the pinnacle of cooking TV.

@Mkbshg8 8 ай бұрын

Fantastic, well done.

@imane867 3 жыл бұрын

CHEF JOHN, PLEASE, WOULD LOVE TO SEE AN AUTHENTIC MOROCCAN PASTILLA RECIPE.

@aaronsakulich4889 3 жыл бұрын

pastilla ldeeda bizzef

@donnalamb5830 3 жыл бұрын

Oh please oh please ❤️

@imane867 3 жыл бұрын

@@aaronsakulich4889 Your moroccan is great ! Kudos to you Aaron for learning/remembering it ❤🇲🇦

@imane867 3 жыл бұрын

@@donnalamb5830 I can't believe you requested this 3 weeks ago 😂. Its a very tough recipe to master and do justice by, I've rarely seen attempts by american chef and cannot wait for Chef John's quirky take on it. Have you had pastilla here in Morocco? Which one ?

@donnalamb5830 3 жыл бұрын

Imane I’ve never had pastilla and only touched down in Casablanca and Tangier airports. But that was enough to become fascinated with everything about Morocco and Moroccan food. Hope Chef can help bring some of that flavor home!

@NotaFancyCook 3 жыл бұрын

That nod to Julia Child made my day. Also, will be trying this sandwich out, looks so yum!

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@happygoluckytravel 2 жыл бұрын

Wow, now that's a sandwich! Great job showing us how to make this delicious picnic feast!

@patwo4259 Жыл бұрын

Chef John is a breath of fresh air in todays world.

@jrhartley 3 жыл бұрын

The intonation in his voice is like a never ending limerick

@Kitchensurprise 3 жыл бұрын

Looks so good!

@Kataris 3 жыл бұрын

Haha! I went to search for a shooter sandwich video to link to recommend that you do a video on it, and the first video that pops up is one you did back in 2013. You're the best, Chef John.

@MissGimpsAlot 3 жыл бұрын

Definitely going to attempt this sandwiches smaller, cheaper version tomorrow! That's what I like about Chef John. You can learn principals of cooking that make the everyday meals even better.

@MrHootiedean 3 жыл бұрын

There's nothing like a really good tuna sandwich! I like adding a couple of thin cut hard salami slices to mine. Tres magnifique!

@kainaatkhalil4 3 жыл бұрын

kzfaq.info/get/bejne/odahpMWJv7TZpGQ.html

@OhSankYouDoktor 3 жыл бұрын

This is probably the best version of this sandwich I've seen. I personally might only do the one bottom layer of tomato. Also - and I know this makes me sound like a heathen - I would add a touch of mayo to my portion (sorry, I love mayo). Nice job.

@Michelle-pn9xt 3 жыл бұрын

Yeah. We need mayo. That is an important ingredient.

@GildaLee27 3 жыл бұрын

(I was thinking: garlic aioli on one side! Mayo would be good, too, especially homemade.)

@larrysmith2638 3 жыл бұрын

No mayo!!! Or cheese, or bacon, or iceberg lettuce. I usually don't mind modifications, but this is something that deserves fidelity to the Nicoise origins.

@RegWho Жыл бұрын

The Painbagnat was a big deal summertime sandwich growing up, my mom was from Nice, as were grandma and aunt - all made the Painbagnat without tuna. The key was overipe bloody red tomatoes squashed down into crispy to stale bread, saturated w olive oil, garlic, basil, anchovy, olives, celery and/or radish..s+p. Fantastic hours later at the lake or beach.

@Calcoro 3 жыл бұрын

It's very important for anyone who makes this that your bottom bread portion is thick AND dry. I made this sandwich the same way as chef John and the bottom portion was very soggy. I had to toast it just so it'd hold together.

@olawilkinson2742 Жыл бұрын

What kind of bread you used?

@susnorth40 3 жыл бұрын

Yummy !! That’s a keeper chef ! Ty

@tubehound8 3 жыл бұрын

Thank you. Looks good.

@Cloax 3 жыл бұрын

Don't even think i have enough room in my fridge for this sandwich 😂 love yea Chef John! Enjoyyyyyy!

@Passionforfoodrecipes 3 жыл бұрын

Ahh man, I was going to try and *ROLL* in here with a tuna joke.. But I guess I'll just *CAN IT.*

@Toxicblackmambahs 3 жыл бұрын

I did not catch it.

@stevelogan5475 3 жыл бұрын

Good one my friend, keep em' coming, although not a joke/ pun, i hate it when people call it tuna fish, what other creature is named tuna except a fish ?, lol, i understand things like catfish because there are cats, dogfish( a small breed of shark) cause there are dogs, lionfish, etc...

@stevelogan5475 3 жыл бұрын

@@Toxicblackmambahs canned tuna, he canned his joke which means he disregarded it friend. Like if you get canned from a job, you got fired.

@Toxicblackmambahs 3 жыл бұрын

@@stevelogan5475 I know that, I mean I did not catch it.. as in catching a tuna in the ocean? baahahaha... Got it? No? ok...

@stevelogan5475 3 жыл бұрын

@@Toxicblackmambahs i didn't catch yours friend, my fault, got it now, lol

@yellowbird500 3 жыл бұрын

Tuna nicoise is one of my favorite meals, particularly if I am enjoying it seaside on the French Riviera. ⛱

@HVACleadgeneration 3 жыл бұрын

Fantastic. On my list to do soon.

@UranijaZeus 3 жыл бұрын

This looks so good!

@AussieAngeS 3 жыл бұрын

Oh wow this looks fantastic 😍 never heard of it before

@sahej6939 Жыл бұрын

Pan bagnat is my favorite but with no tuna nor egg and more Italian…I’ve never been able to wait that long for it to press in the fridge! Best cold beach sandwich

@nikkigoddess450 3 жыл бұрын

This is Epic ... and I love tuna sandwiches.. this is the most wonderful and yummy looking Tuna Sandwich.. I have ever seen ... thank you so much for sharing this beautiful tuna sandwich recipe, you are simply the best ❤️

@SarahLizDoan 3 жыл бұрын

Minus the boiled eggs, this looks about mouth watering delicious and indulgent and amazing! Thank you so much!

@CorvusOfMellori 3 жыл бұрын

DAMN THAT IS A GOOD LOOKING SANDWICH!!

@henrysebastien1982 3 жыл бұрын

I am from Cannes and we don t use green olives , capers or banana peppers and also we use round bread but you did a good job. You are absolutely right about olive because pan bagnat means in french « pain imbibé « mean break soaked

@jim6827 5 ай бұрын

Looks great

@valentinacolaso3292 3 жыл бұрын

This looks awesome 😍

@abelfamulari7032 3 жыл бұрын

Amazing video ty

@carlr0gers417 2 жыл бұрын

"Sorry Charlie" 😂😂😂 love me some Chef John .😂😂😂

@famfeld 3 жыл бұрын

I'm making this tomorrow. Can't wait

@patriciavincent5076 3 жыл бұрын

Tres bien!!!! Magnifique!!!

@pamhop5831 3 жыл бұрын

WoW Thx so much for a new summer sandwich idea! We’re making this tomorrow! 😎😎

@Dax893 2 жыл бұрын

Those are some lovely tomatoes, John. I would love just 5 minutes in your garden.

@Dubbadee124 3 жыл бұрын

made this today, even after only 6 hours being pressed it was the most amazing sandwich i've ever had. 10/10 would make again

@NBK1122 3 жыл бұрын

How many can I do? Chef John is the main man of the pan. The Debra Messing of the sandwich pressing. The Edith Head of the choice of bread. The Big Kahuna of the tuna. The Sergeant of the peppers. The Kid of the capers. The Jon Bon Jovi of the anchovy. The Susan Boyle of the olive oil. My brain is fried.

@Mysasser1 3 жыл бұрын

That looks amazing

@gypsyspirit5749 3 жыл бұрын

OMG , that looks delicious! I've NEVER wanted to try anchovies or banana peppers until you made your sandwich! Seriously looks delicious, congratulations

@jassonsw 3 жыл бұрын

My god that looks good!

@56squadron 3 жыл бұрын

The Julia Child comment was ironic because back in the 80's there was a corner mom and pop grocery a town over and the woman there made hoagies (Her name was Kitty Heigel) and she got the recipe from some greek family... and you could not eat that thing without this heavily scented and oddly but wonderfully flavoured oil running down both arms. You were covered in it by the time you were done, it was impossible to eat and not have it happen. Sadly she passed away about a decade later and that's it.... nothing but a memory now, and I have no idea how she made them.... but I'll never forget them.

@ibelieveyourlies1984 3 жыл бұрын

I make the best tuna salad. Tuna, eggs, white onions, sharper cheddar, mayo, hot sauce( till mixture turns pink), and S&P.

@larrysmith2638 3 жыл бұрын

That's fine. Just don't call it pan bagnat.

@SelektaRas 3 жыл бұрын

(in french accent) What, no mayo ? Pain bagnat sold in french boulangerie drowns in mayo. Which makes yours look sooo much better. Thank you chef John

@r.mcbride2837 3 жыл бұрын

That looks just... YUM~!

@suzannebenz8928 3 жыл бұрын

Looks YUMMY!

@rachelwyse8849 3 жыл бұрын

That looks wonderful. I’m just gonna file this away for some future date when we can gather in groups again and have picnics. And eat food other people have touched. Hopefully sometime sooner rather than later.