TOMATO MOZZARELLA PAN BAGNAT
Provided by Ina Garten
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
- Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
- Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.
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Nadia Avi
[email protected]This recipe seems like it would be perfect for a summer picnic.
Lebogang phumzile
[email protected]I've never had pan bagnat before, but this recipe makes it look really appealing.
Richard Lutaaya
[email protected]I'm not a big fan of tomatoes, but I'm willing to try this recipe because it looks so good.
Mya Lanes
[email protected]This recipe is definitely on my to-cook list!
Vanesssa Fazaa
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
sznn lsjj
[email protected]This looks delicious! I can't wait to try it.
Himal Kc
[email protected]I found this recipe to be a bit too time-consuming. I think there are easier ways to make a pan bagnat.
Kumar SShahi
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
Marius Calugaru
[email protected]This pan bagnat was a hit at my party! Everyone loved the fresh, summery flavors. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make dish.
Lethokuhle Hlongwane
[email protected]I love how versatile this recipe is. You can use any type of bread or vegetables that you have on hand. I also like that it's a no-cook recipe, so it's perfect for a quick and easy lunch or dinner.
Hector Arvizu
[email protected]This was a great recipe! The pan bagnat was easy to make and turned out delicious. I used a variety of different vegetables in my filling, and they all worked well together.
Kim grindle
[email protected]I'm not usually a fan of pan bagnat, but this recipe changed my mind. The bread was perfectly crispy on the outside and soft on the inside, and the filling was packed with fresh, flavorful ingredients. I'll definitely be making this again.
Kainat Manzoor
[email protected]This pan bagnat was a delightful summer lunch! The combination of fresh tomatoes, creamy mozzarella, and tangy vinaigrette was perfect. I especially appreciated the use of stale bread, which soaked up all the delicious flavors.