Best Pan Bagnat Pizza Recipes

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TOMATO MOZZARELLA PAN BAGNAT



Tomato Mozzarella Pan Bagnat image

Provided by Ina Garten

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

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.

PAN BAGNAT



Pan Bagnat image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 sandwiches

Number Of Ingredients 10

4 large eggs
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons Dijon mustard
2 tablespoons Chardonnay vinegar or other white wine vinegar
1/2 cup pitted nicoise olives
Two 5-ounce cans premium oil-packed tuna
1/4 red onion
1 baguette
Kosher salt and freshly ground black pepper
2 cups arugula

Steps:

  • Bring a medium saucepan filled with enough water to cover 4 large eggs to a simmer. Add the eggs, adjust the heat, and simmer for exactly 12 minutes. Transfers the eggs to an ice bath to cool. When cool enough to handle, peel the eggs.
  • Meanwhile, whisk together the olive oil, mustard and vinegar in a medium bowl. Chop the olives and add them to the bowl. Add the tuna with the oil. Thinly slice the red onion and add it to the bowl. Season with salt and pepper. Gently toss the ingredients together.
  • Slice the baguette in half lengthwise. Drizzle each half lightly with olive oil. Top both halves of the baguette with the tuna mixture. Slice the eggs and top the tuna mixture evenly with the slices. Sprinkle the eggs lightly with salt and pepper. Top with arugula. Carefully flip the top half of the baguette onto the bottom half. Cut into 4 to 6 pieces and enjoy right away, or wrap the whole loaf tightly in plastic wrap and refrigerate, slicing into sandwiches when ready to serve.

PAN BAGNAT



Pan Bagnat image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

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.

PAN BAGNAT



Pan Bagnat image

Provided by Alton Brown

Categories     main-dish

Time 2h25m

Yield 4 sandwiches

Number Of Ingredients 12

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced

Steps:

  • In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
  • Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
  • Cut into 4 sandwiches and serve.

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

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.

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