This recipe is adapted from Julia Child and Jacques Pepins' Pan Bagnat in their book, "Julia and Jacques Cooking at Home". In their book, they suggest this sandwich be made on much taller loaves of bread and then pressed overnight under weight. The ones we make in this manner always taste better, since the ingredients get a chance to meld.
However, sometimes you just want to eat, without all the waiting. This was the case today, so we chose to make ours on shorter bread rolls.
Sorrento's Italian Market. They have been there for as long as I can remember and I could write an entire post about my fondness of them, but I won't right now :)
In addition to the above, we filled our sandwiches with sliced tomato (on his) and substituted goat cheese on mine (since I have a mild dairy allergy). Topped with a couple of twists of fresh ground pepper.
The sandwich is meant to be served room temperature.
The sandwich, as described in their book, travels very well. As it is refrigerated overnight and wrapped (we wrap ours in both cellophane/plastic wrap and then aluminum foil (I don't remember if they suggest both, but we do both)), the sandwich stays cold for awhile.
We've waited anywhere from 4 - 6 hours to eat ours -- to only rave reviews. We've never been disappointed yet.
Something about this sandwich is just very homey and comforting!
We like to prepare these sandwiches the night before and take them with us when plan to be out the next day but don't really want to have to eat out somewhere.