One of the most integral parts of a pan Cubano is the "pan" itself. Spanish for "bread," the pan used to make a Cubano has a thin, slightly crunchy exterior and a soft, compressible interior with a ...

Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner. By Mia Leimkuhler Is a sandwich dinner? I don’t mean ...

Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red ...