Best Tomato Mozzarella Pan Bagnat 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

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

The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.

Provided by Melissa Clark

Categories quick, appetizer, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 14

Ingredients

2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
1 jar (5 to 6 ounces) tuna packed in olive oil, drained
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced

Steps:

In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

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.