A friend sent me this clip: Melissa Clark, How to Make a Pan Bagnat

That looks delicious. Reminds me of the muffaletta sandwiches from NOLA.

I think they are made at Central Grocery in Nawlins.

Olive oil; spicy meats; olive relish on a circular pieve of bread. All wrapped up tight, and has a reputation for getting better as it ages.

Thanks Barbara!

Michael

 
Perfect timing! We leave for NY Wed 1:15am and don't get to Newark till 5:30pm, gahhh

even with the 4 hour time change, it's a lonnnnng day. we overnight in Newark, then off to Penn Station and the train to Syracuse. this sandwich would be awesome on the train, but I think it would be eaten already.

 
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