Ina whips up a fast sandwich loaded with tomato, mozzarella, fresh basil and an intricate vinaigrette!
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Tomato Mozzarella Pan Bagnat
DISH COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 minutes (consists of sitting time).
Active: 20 min.
Yield: 4 portions.

Ingredients.

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

Instructions.

Unique devices: an electric panini press.

For the vinaigrette, blend the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a little bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and reserved.

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 spray with the basil leaves. Spoon the staying vinaigrette on the cut sides of the ciabatta tops and put them, cut side down, on the sandwiches. Location a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Enable the sandwiches to sit at room temperature for an hour for the flavors to blend.

Heat an electrical panini press and toast the sandwiches for 5 to 10 minutes, up until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

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Ina Garten's Tomato Mozzarella Pan Bagnat|Barefoot Contessa|Food Network.

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