Best Tomato Mozzarella Pan Bagnat Recipes

PAN-BAGNAT PIZZA

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

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.

PAN BAGNAT

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

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.

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

Steps:

• Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
• Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
• Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

PAN BAGNAT

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.