6 Tasty Sandwiches from Jacques Pepin | Today's Gourmet | KQED

If you've graduated from grilled cheese and you're looking for a sandwich glow-up, you've come to the right place. Jacques Pepin kicks off this episode of Today's Gourmet by teaching us how to make our own bread (1:00) for a crusty and delightful open-face sandwich made with tomato, olives, cilantro, olive oil, and parmesan (7:05). Next you'll learn how to make your own sun dried tomatoes (10:17) to use in Jacques' eggplant sandwich (12:57). Then Jacques recreates his friend James Beard's signature onion sandwich (15:47), a round sandwich with basted edges rolled in a chopped parsley mixture.
Jacques' pan bagnat is the Godzilla of sandwiches (18:04) using an entire loaf of bread and layered with tomato, green pepper, olives, basil, anchovy, garlic, cucumber, onion, and cracked pepper. Pan bagnat means "bathed bread" and this sandwich is finished by being wrapped, pressed, and stored in the fridge overnight to marinate in its juices.
The episode wraps up with a salmon and hot pepper sandwich (22:39) and a sweet jam sandwich served on pound cake and cut into cute shapes that kids will love. (23:06)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 20, 1991. Sandwiches
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
Subscribe to @KQED Food to watch more food videos.

[@RJ6AV6]

after all these years of watching him still learn something new from him, legend!

[@billb5690]

Pepin is the king of them all!

[@tb9489]

His autobiography will blow your mind

[@michaeltres]

I can hardly imagine a time when sundried tomatoes were a "new" product. They went from unknown to overused to scorned in very short order, but they are excellent when used correctly, the way Jacques shows us here.

[@allenuconn]

Jacques Pepin is a national treasure! I am so thankful he has put so many videos on-line. I reference them almost daily.

[@yasodharamohantymeans8334]

There is nothing more pleasing to watch Jacque Pepin cook something difficult and make it simple like baguette. I have been him since he cooked with Julia Child. I love it when he mentions his mother, his wife and family. Never fails to show his love for them.

[@michael-ps9ko]

Even the way Jaques puts the sandwich on the plate is art.

[@Samurai78420]

It's just like non-stop, rapid-fire information, with perfect and easy to understand explanations. Beyond legendary

[@gregc1331]

That dude is ballet with food.

[@ellemdee276]

I've said this before here, but it's just *i n c r e d i b l e * how much useful information he can pack into 25 minutes! Can anyone name a celebrity chef who comes anywhere close to teaching as well as this man can teach? Truly, I'm thinking if my HS chemistry & biology teachers could have taught this well, I'd have an MD/PhD & I'd be jetting over to Sweden to pick up the Nobel prize for curing cancer any day now! 😜

[@worldcitizeng6507]

I thought Nobel price is from Norway 🇳🇴 🤔? But yeah, if I have a teacher like Jaques, I could have a PhD in whatever

[@ellemdee276]

@@worldcitizeng6507 😂Oops, you're right. See, if only I had a geography teacher as good as Chef P, I wouldn't have made such a silly boo-boo!

[@worldcitizeng6507]

@@ellemdee276 the only reason I m aware of the Nobel price is from Norway is because I walked passed the building in Oslo during my 10 hours layover in Norway 🇳🇴... BTW, the scientists who developed the Pfizer Biontech vaccine have been working on cancer therapy with mRNA technology. So it's good news for the world 🌎 🙌 I watched a lot of documentary 🤓...

[@tesstess3371]

Besides, he's so handsome too!!!

[@tesstess3371]

French ppl can get Nobels too!

[@stevefowler3398]

Only JP can make sandwich making an art form.

[@konstantinivanov1986]

I can't ever get tired of watching him. Just an amazing guy.

[@michelleharkness7549]

Greetings: amen 🙏 alleluia: Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pépin, thank you; again, Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pépin, thank you; Enormous Hug 🤗; Love ❤️, be very, very, very safe and , in thanksgiving, GOD BLess

[@michelleharkness7549]

Greetings: amen 🙏 alleluia : special intention: wishing you an amazing 😉 afternoon and an awesome 😎 evening ahead

[@joannaedwards6325]

@@michelleharkness7549 What's the matter with you anyway? You must be twelve years old. Your comments are too over the top..

[@veronicabell6652]

Baking bread with Pepin on a rainy afternoon is one of my most favorite things to do.😊

[@kumarmusic6691]

Damn. He is just tóó good in all cooking and intellect ways. Deep respect for the maestro of the maestro's.

[@davidmatke248]

Jacques is the best chef!

[@racecare989]

I've decided 2022 is the year of the sandwich for me. We started the year on Jan 1. with left over brisket sandwiches with coleslaw and pickled jalapeno on brioche. On Saturday I made English muffins from scratch and we had scrambled eggs sandwiches with cheddar and green onions on the English muffins for breakfast. Today for lunch I had left over steak sandwiches with caramelized onions and peppers and wilted balsamic vinegar spinach. 2022! The year of the sandwich!

[@kqed]

Truly a resolution we can all get behind. 🥪Please continue to fill us in on your sandwich journey.

[@joannaedwards6325]

Idea??? Keep going and put together your SANDWICH BOOK. So far they sound grrreat!! 😋

[@yonatanlaufer1546]

Funny how he has a french accent but he says water perfectly without any accent 🤣 Legend!

[@marthawho7577]

Yes, I noticed that myself when I first started watching these. 🙂

[@caleriasand8237]

I stayed up all night just to learn how to debone a chicken and then practiced omelets - Chef Pepin makes me want to learn everything!

[@giuseppecappelliPSRL]

The first time I deboned a chicken following his tutorial I felt so accomplished. Jacques is amazing.

[@selfself8813]

Was

[@mohsworld5327]

Been watching this over n over but unable to find out how much flour he’s used in the recipe. Jacque Pepin has inspire me to cook over so many years. Makes me want to elevate my cooking from mediocre to exceptional ❤

[@realblackgoku3078]

oldschool is always the best school thanks Chef brilliant episode

[@Philacav]

Incredibly fun to watch cooking shows, no matter what series he was making. His enthusiasm, skill, and obvious hard work are remarkable.

[@kqed]

Thank you so much for watching! Happy cooking.

[@m.theresa1385]

Always happy cooking with Chef Jacques ! Thank you for so many lessons learned .

[@richardogrady-gk3cu]

He is without a doubt legendary one of the best is that sandwich reminds me of a muffalata

[@wauliepalnuts6134]

*_JACQUES PEPIN INSPIRES ME TO COOK._*

[@oa2256]

you know someone is an elite chef when improvises end up as if they were very well planned and orchestrated.

[@mollylarkins7075]

Finally a chef that recommends corn oil.

[@gailmarcum550]

You are soooo amazing, Jacques Pepin...such a gift to the world. Thank you for sharing your artistry with us!

[@LMays-cu2hp]

Too cute here in your younger years cooking. Thank you so much.

[@juderichard9919]

My favorite chef hands down

[@sundok1]

i love these theme based videos of this true master.

[@mariescammel5733]

This is excellent! I'm going to try the french one to start with. Thank. You Jacques.

[@Revelwoodie]

Yes, plum tomatoes have a thicker wall and can be scooped out. Which means they're perfect for a wide variety of uses that never occurred to me before. I'm working on hors d'oeuvres for this coming summer, and I'm already brainstorming a few, both hot and cold, that start with a hollowed out plum tomato. Thanks!

[@LedjoSolbjor]

How did your hors d'oeurves go?

[@Revelwoodie]

@@LedjoSolbjor Funny you should ask, I just did some scooped out tomatoes with cheese (a blend of mostly goat cheese and pecorino with garlic and herbs), roasted as a hot appetizer. The flavor was perfect. HOWEVER, lol, it turns out you can't cook a scooped out plum tomato very long before it loses structural integrity, lol. Part of the problem, I think, is that soft cheeses like I used have a high water content, and may have partially steamed the tomatoes as they were cooking. Also, I think instead of roasting in the oven, I should maybe pop them under the broiler. That way I could get them brown quickly, before they have time to cook so much. So, still working on it!

[@matildegulotta4707]

La vera leggenda della cucina ❤❤❤ Grazie per tutti gli insegnamenti 👍👏👏 mi hai salvato anche il portamonete 🌹🌹🌹

[@dee_dee_place]

I love Jacques Pépin. He is my all-time favorite Chef. I have his Essential Techniques Compilation video saved. It goes over everything from where to put the cork from an open bottle of Champagne to how to galantine a chicken. He explains everything in simple terms & then shows how to easily do what he just explained. I also love that he makes a mess in the kitchen; a man after my own heart... no stuffy Chefs for me... let's have fun cooking.

[@michelleharkness7549]

Greetings: amen 🙏

[@joannaedwards6325]

@@michelleharkness7549 Go away. You are giving Christians a bad name. Please just stop. Go play with your other toys. Dress up your dolls. Adults are commenting here.

[@diannedutton6127]

Great sandwiches, I love them!

[@thegatesofdawn...1386]

Absolutely wonderful! ❤

[@maameesiasamoah9313]

Fantastic chef ♥️

[@daphnepearce9411]

I love all of these different sandwich ideas. I'm not sure about making my own bread though. Every time I do it usually turns out like a flour brick. I do love the idea of making my own sundried tomatoes. Thank you chef!

[@paulwagner688]

I'm not great with dough either. But, with enough practice, it will work. Besides, if it tastes good to you, you did it right.

[@michelleharkness7549]

Greetings: amen 🙏 alleluia

[@michelleharkness7549]

Greetings: these are beautiful

[@ChuckD99]

Give no-knead/overnight type bread a try! Or sometimes at places like goodwill, they have used bread machines that have a dough function. The dough function is how we've always made pepperoni rolls and they're fantastic and very easy!

[@johnc646]

My bread always tended to turn out more like soda bread which I’m just not fond of. I remember one that turned out pretty well though. It was some type of Italian bread where I incorporated olive oil and herbs somehow. That’s the only good bread I’ve made.

[@ItsMe-hb2fw]

Small deep pan with a 1/2 cup of water placed on the bottom rack will provide all the steam needed for this loaf of bread. I don't use bake even strips any more for cakes either I use this method. They bake nice and even every time! It will work for breads too. I use 1.5 to 2 cups for cakes I personally like to use the throw away aluminum pans. You can use them for a long time and once they are grungy you can then recycle them! No clean up.

[@sylviahanks4961]

Great chef

[@mjkay8660]

i ate onion sandwiches with my grandpa cuz he also gave me lil dukes ale, omg, the smell of that ale and i was napping.

[@tntltl]

I have to try the bathed sandwich looks super delicious. I have to first get the technique down to make the bread first. Long live the chef.

[@michaelsoftbinbows2223]

Told my wife to find us a couple of bricks. She said: "What, why?!" I answer her "Pépin" Now, if I didn't felt cold winter breeze I wouldn't know how quickly she went out the door with her adorable little flashlight and little knotted basket.

[@marvinestupe8627]

That sándwich from the south of France made out of anchovies looks delicious

[@worldcitizeng6507]

Always learn something new from this master, I'll be slicing my cucumbers 🥒 with the slicer now

[@chrisandersen5635]

Merci Chef. So many ideas. So little time. Hmmm, what's for dinner?

[@antikoerper256]

I remember watching him with my late grandma. Fond memories of these days. Always thought hes the best comapared to those master chef / hells kitchen amateurs and try-hards. This is where its at

[@chriscourson2824]

looks great , as always!

[@jcee6886]

That eggplant cheese sandwich is delicious.

[@Frozay16]

love you jaqcues

[@jody024]

Notice he didnt shut that oven properly. Funny hearing the crew moving stuff around off camera when he was doing the jar stuffing.

[@8nansky528]

I ADORE READING

[@gearldcline3615]

I really like that onion sandwich....

[@michelleharkness7549]

Greetings; ( USA 🇺🇸) : btw: wonderful: thank you: again, thank you 😊

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) ; btw: wishing you a blessed happy glorious afternoon

[@mildredfranklin6358]

I like 👍

[@flybyairplane3528]

JACQUES, Hello, I used to make bread,,from a receipe from LBJs wife, but NOT in many years, but I think I’ll try your baguette receipe looks good CHEERS 🇫🇷🇫🇷🇺🇸🇺🇸

[@Georgian1717]

How long do you set the bread the second time (once you shape) and how long do you cook in oven at what temperature?

[@ContrastY]

That eggplant 🥪 looks 😋 And the recipe can be easily adjusted to make it vegan.

[@mrpiccolo23]

I love this guy. My friends don't understand.

[@sahej6939]

Pan bagnat is my favorite! It’s like a ratatouille anchovy sandwich 🥪 🧅 🌶️ 🫒 🍅

[@aldiminico6513]

My mom used to watch Jacque and Julia Child in the kitchen on a daily basis😋

[@vicelmander]

Holy fuck that onion sandwich looks amazing

[@AngelusBrady]

His late wife loved onion sandwiches.

[@keiths1864]

Old video - but good

[@veridianacarvalho9209]

♥️♥️♥️♥️

[@mmahtnart8986]

I bought some steel cut oats by mistake. What kinds of savory dishes can I make with them?

[@RealBigBadJohn]

I wonder if Jacques has ever made a pimento cheese sandwich.

[@karenkuiper5445]

oh

[@vimalkirti4845]

no time temp. ?

[@bobl1769]

Garlic, tomatoes and fresh herbs in oil need to be consumed within a couple of days to avoid botulism. Penn State University and others have complete information.on the required safety precautions and procedures.

[@jody024]

Prevent botulism by using only dried ingredients, no fresh ones at all. Fresh ingredients introduce water into the oil. That water is what the bacteria need to grow.

[@user-eu4gu2wi2e]

How much flour?

[@GreatStoneFace]

Chef Pepín doesn’t say how much flour & rolled wheat he added to the food processor. Anyone know how much of each, by volume or weight?

[@sheba134]

Looked like about 3 cups of flour…I’m wondering the same. I’m gonna try it with three cups and maybe add more after

[@sheba134]

Maybe 4 actually

[@tb9489]

Not a nasty cold cut in sight

[@luvzfrance24]

Exactly!

[@ClubsportEvoluzione]

Cold cuts are delicious

[@tb9489]

@@ClubsportEvoluzione Incredibly bad for you

[@yanikkunitsin1466]

And no Jared with his foot long

[@alexjr28]

They are and I bet Chef Jacques has made a lot of ham and cheese sandwiches in his lifetime.

[@cachi-7878]

A cookie shit? Hahahaha!

[@KL005]

ALLONZ Y

[@jackiecortez1093]

You have been the bread.winner.you need the kitchen to do your work.l had seen your wife before Thanks God she's got a great great.husband .34.

[@blancahamri1285]

qt

[@dariushizadi5272]

کوو،هد😊😊ل

[@michelleharkness7549]

Media Technical Support People and Staff @ Master Chef 👨‍🍳 Jacques Pépin, thank you; again, Media Technical Support People and Staff @ Master Chef 👩‍🍳 Jacques Pépin; , thank you; Greetings from southcentral Texas USA 🇺🇸

[@michelleharkness7549]

Greetings: amen 🙏 Alleluia: in thanksgiving: enormous hug 🤗, Love ❤️, Be very, very, very safe ; and ( fwiw ) - this culinary lesson is truly amazing 😉

[@michelleharkness7549]

Greetings: alleluia amen 🙏: Master Chef 👨‍🍳 Jacques Pépin, thank you; again, Master Chef 👩‍🍳 Jacques Pépin , thank you; in thanksgiving: wishing you a blessed happy 😃 glorious day

[@fugoo8912]

…

[@joannaedwards6325]

@@michelleharkness7549 I beg you GO PLAY SOME PLACE ELSE. Your overdone comments are VERY ANNOYING. Just stop.

[@jackmontrose7903]

Why are there bricks in your refrigerator?

[@kqed]

He's prepared for anything

[@diogenesstudent5585]

Is he French? I can't tell...

[@joannaedwards6325]

Thanks for the chuckle 😄

[@tiborvari7182]

Is he speaking English?

[@AngelusBrady]

Yes.

[@sahej6939]

Slapped

[@sophie20001]

Made a good effort on this bread recipe. Disaster!!

[@EvelcyclopS]

That bread looks fucking dreadful

[@fugoo8912]

I dunno if I’ve ever seen someone complain about a baguette before.

[@jordanjae]

3:35 HEYYYY HE JUST SHOUTED OUT COLORADO SPRINGS, WHICH IS WHERE I LIVE LOL. 80917 BABY.