Ina Garten Tomato Mozzarella Pan Bagnat

Ina Garten tomato mozzarella pan bagnat takes 1 hour 10 minutes and ripe tomatoes, fresh mozzarella and an olive caper vinaigrette to make a toasty, juicy ciabatta sandwich. It's an easy make ahead lunch for picnics, potlucks or busy weeknights, and it's vegetarian.

Press the assembled sandwiches under a weighted sheet pan for a full hour, because that is when the vinaigrette soaks into the bread. Skip the pressing and you get a loose, dry sandwich that falls apart.

Ina Garten took the classic Provençal pan bagnat, which is usually built around tuna, and turned it into a vegetarian version for her book Make It Ahead (2014). Tomatoes and mozzarella carry the sandwich, while capers, olives and an optional anchovy keep the Mediterranean flavor.

Source: Make It Ahead (2014)

Ina Garten Tomato Mozzarella Pan Bagnat

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Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

620

kcal

Juicy tomato and creamy mozzarella sit between ciabatta halves soaked in a briny olive vinaigrette. Pressing them and then toasting turns the outside crisp while the cheese turns soft and melty.

Ingredients

• 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
  

Directions

• Make the vinaigrette: Whisk 3 tablespoons minced shallots, 2 teaspoons minced garlic, 1 1/2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Slowly whisk in 1/2 cup olive oil, then stir in the anchovies (if using), capers and olives and set it aside.
• Slice the tomatoes: Core the 2 medium ripe tomatoes and slice them 1/3 inch thick. Then place the bottom halves of the 4 ciabatta rolls, cut side up, on a sheet pan.
• Assemble the sandwiches: Layer tomato on each bread, spoon on 2/3 of the vinaigrette, add the sliced mozzarella and sprinkle with the basil. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and set them, cut side down, on the sandwiches.
• Press and rest: Place a second sheet pan on the sandwiches and weigh it down with cans of tomatoes. Let them sit at room temperature for an hour so the flavors blend.
• Toast the sandwiches: Heat an electric panini press and toast the sandwiches for 5 to 10 minutes. They are ready when the bread is toasted and the mozzarella starts to melt.
• Slice and serve: Cut each sandwich in half. Then serve them warm.

Tools for this recipe

• Cuisinart Griddler panini press, Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make pan bagnat ahead of time?

Yes, this is a make ahead sandwich. Assemble it, wrap it tightly and refrigerate for up to a day, then toast it just before serving so the bread is crisp and the cheese melts.

Do I have to use anchovies?

No, they are optional, and the sandwich is still full of flavor without them. The capers and Kalamata olives already bring plenty of salty, briny punch to the vinaigrette.

What if I don't have a panini press?

A heavy skillet or grill pan works instead, since you only need heat and weight. Toast the sandwich on medium heat, pressing it down with another heavy pan, and flip it once the bottom is golden.

What is the most common mistake with this sandwich?

Skipping the pressing hour is the biggest one. The weight and the rest are what let the vinaigrette seep into the ciabatta, and without them the sandwich turns out dry and falls apart.

Can I swap the ciabatta for another bread?

Any sturdy bread with a chewy crumb works, such as a crusty baguette cut into sections. Soft sandwich bread is a poor choice because it turns soggy under the vinaigrette and the weight.