Put in two sandwich pans.
All I need alongside it is a sandwich called pan bagnat, meaning "bathed bread" in Provence.
Boulud was eager to Americanize the French tuna sandwich (le pan bagnat), but he drew the line at canned tuna.
In Nice, they put this soggy factor to good effect in a giant sandwich called pan bagnat.
These days, I go for a French sandwich called pan bagnat made from tuna, anchovies, olives, capers, ripe summer tomatoes and a variety of other seasonal vegetables.
The French, of course, have their own equally famous version of bread salad but there it long ago morphed into a sandwich, the pan bagnat (literally "bathed bread") of Provence.
Working in batches, place sandwiches in pan with the cheese side down, and saute until browned, about 2 minutes.
They will serve simple American fare like crab cake sandwiches and pan-roasted chicken: 54 Carmine Street (Bedford Street), (212) 212-2120.
Or, place the sandwich in a pan (over medium heat) and place another heavier pan on top to flatten it.
Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt.
Then place the sandwich on the pan, after you buttered both sides of the bread.
