DH and I were going through photos of our trip to Portland, ME a couple of summers ago, and it got me craving lobster rolls on split top buns. I prefer these 1000-fold to regular buns - being able to butter and toast the sides just elevates any sandwich to another level.
Anyway, I have seen the special pan offered by KAF and others for making these, but I can’t help but think it’s unnecessary. All the pan does is slightly indent the bottom of your bread so you know where to slice to create individual buns, and I can figure that out myself with a ruler! It seems like any pan of the right depth and dimensions would work, or even a sheet pan if you were willing to trim the edges and put up with some variation in the thickness of the bread. Has anyone made these, and if so, do you use the special pan or rig up your own solution?