Best 2 Tomato Mozzarella Pan Bagnat Recipes

Embark on a delightful culinary journey with the Tomato Mozzarella Pan Bagnat, a classic French sandwich bursting with vibrant flavors and textures. This delectable dish combines the freshness of ripe tomatoes, the creamy richness of mozzarella cheese, and the aromatic herbs, all nestled within a crusty bread roll. Discover a treasure trove of Pan Bagnat variations, each offering unique twists on this beloved sandwich. Indulge in the classic Tomato Mozzarella Pan Bagnat, delight in the vegetarian-friendly Zucchini Pan Bagnat, or savor the hearty Tuna Pan Bagnat, packed with protein and Mediterranean flavors. Whichever recipe you choose, the Pan Bagnat promises a satisfying and flavorful experience that will transport your taste buds to the vibrant streets of France.

Let's cook with our recipes!

PAN-BAGNAT PIZZA

Pan-Bagnat Pizza image

A French street-food sandwich, the pan bagnat, inspired this piquant pizza pie. It's light on the tomato sauce and full on with flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 11

Ingredients

Classic Pizza Doughor 12 ounces store-bought pizza dough
Extra-virgin olive oil
Kosher salt
3 tablespoons tomato sauce
3 oil-cured anchovies, finely chopped
3 ounces low-moisture mozzarella, thinly sliced
3/4 cup roasted-pepper strips (from 1 1/2 peppers)
2 teaspoons capers, rinsed and drained
1/3 cup packed parsley leaves
1/2 teaspoon white-wine vinegar
Red-pepper flakes for serving

Steps:

Preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet. Drizzle a rimmed baking sheet with oil, place pizza dough on sheet and stretch to a 13-inch round. Season lightly with kosher salt; drizzle with more oil. Stir together tomato sauce, anchovies, and a pinch of salt; spread over dough, leaving a 1/2-inch border. Top with mozzarella, roasted-pepper strips, and capers. Bake until cheese has melted and bottom is crisp, 10 to 12 minutes.
Meanwhile, toss 1/3 cup packed flat-leaf parsley leaves with 1/2 teaspoon white-wine vinegar, 1/2 teaspoon oil, and a pinch of red-pepper flakes. Top pizza with parsley mixtureand more pepper flakes; serve.

PAN BAGNAT

Pan Bagnat image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 very ripe tomatoes, sliced
1 small red onion, thinly sliced
Fresh basil leaves
Red wine vinegar
Salt and freshly ground pepper
1 baguette
2 cloves garlic, halved
Extra-virgin olive oil, for drizzling
Handful black olives, pitted and sliced
2 hard-cooked eggs, peeled and sliced

Steps:

Mix the tomatoes, onions and basil leaves in a bowl. Season with vinegar, salt and pepper. Set aside to marinate for 5 minutes.
Cut the baguette in half lengthwise and pull out about two-thirds of the middle, leaving a crusty bread shell. Rub the insides with the garlic halves and drizzle generously with olive oil.
Fill the cavity with the tomato mixture. Spoon any remaining juice over the top of the baguette and the rest over the tomato mixture. Make a layer of olives. Lay the sliced egg over top, season with salt and pepper, and put the top of the bread back on, pressing down well. Wrap in parchment until serving. The longer it sits, the more the flavors will soak into the bread.

Tips:

Use ripe, juicy tomatoes for the best flavor.
Choose a good quality mozzarella cheese that is firm and flavorful.
If you don't have fresh basil, you can use dried basil instead.
To make the bread more flavorful, toast it lightly before assembling the sandwich.
Serve the sandwich immediately, or wrap it in plastic wrap and refrigerate for later.

Conclusion:

The tomato mozzarella pan bagnat is a delicious and refreshing sandwich that is perfect for a summer picnic or lunch. It is easy to make and can be customized to your liking. With its combination of fresh tomatoes, creamy mozzarella, and flavorful basil, this sandwich is sure to be a hit with everyone who tries it.