TOMATO MOZZARELLA PAN BAGNAT

Tomato Mozzarella Pan Bagnat image

Provided by Ina Garten

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

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3 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 anchovy fillets, drained and minced (optional)
2 tablespoons drained capers
1/4 cup Kalamata olives, pitted and chopped
2 medium ripe tomatoes
4 individual ciabatta rolls, cut in half horizontally
6 to 8 ounces lightly salted fresh mozzarella, thinly sliced
1/2 cup julienned fresh basil leaves

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.