TOMATO MOZZARELLA FLATBREAD (PANERA BREAD COPYCAT)
Panera Bread has changed the way they make their popular Tomato Mozzarella Flatbread, but now you can make the original version at home.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 30m
Number Of Ingredients 17
Steps:
- Cook until the vegetables start to soften; then add the paprika and vinegar and cook for another 5 minutes. Makes 1/4 cup. (This can be made up to 2 days ahead of time and stored in the refrigerator for up to one week. )
- Add all ingredients into a mini food processor and pulse until smooth. Makes 1/4 cup.
- Heat your panini/grill press to the highest temperature. Place your Naan bread on a flat surface; then spread the prepared pesto on half of the bread. Top with sliced tomatoes, fresh Mozzarella cheese, arugula; then some of the sofrito.
- Fold the sandwich in half; then repeat for the second sandwich. Spray your grill press with cooking spray on the top and bottom, add your sandwich (or both if its large enough), close the lid and press down on the sandwich for about 5 minutes or until the sandwich is golden brown and the cheese is melted and gooey!
PANERA BREAD TOMATO MOZZARELLA SALAD
This was for the Italian category for Zaar World Tour. Haven't made this yet but I have had it many times at Panera and its wonderful. Great when summer tomatoes and basil are bountiful!
Provided by Little Bee
Categories Cheese
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bread into four wedges, place on plate. Gently toss tomatoes, basil and red onion together. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. Pour about 2 ounce of dressing over each.
- Serves 4 or it can be divided to serve 8 as a side dish.
Nutrition Facts : Calories 113.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 22.4, Sodium 185.8, Carbohydrate 6.6, Fiber 1.9, Sugar 4.3, Protein 7.7
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
TOMATO-MOZZARELLA BREAD SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
- Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
- Cut the red onion into matchstick lengths; add to bowl.
- Cut mozzarella into small cubes and add to bowl.
- Pit olives and add to bowl.
- Wash, dry and cut basil into strips and add to bowl.
- Break bread into bite-size pieces and add to bowl.
- Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 21 grams, Carbohydrate 58 grams, Fat 35 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 1140 milligrams, Sugar 13 grams, TransFat 0 grams
FRESH MOZZARELLA AND TOMATO SALAD
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.
Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
TOMATO MOZZARELLA SALAD
Make and share this Tomato Mozzarella Salad recipe from Food.com.
Provided by MizzNezz
Categories Cheese
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In lg bowl, toss all ingredients.
- Mix well.
Nutrition Facts : Calories 315.4, Fat 23.5, SaturatedFat 9, Cholesterol 44.9, Sodium 659.9, Carbohydrate 13.5, Fiber 4.7, Sugar 7, Protein 15.3
ROMA TOMATO MOZZARELLA SALAD
Make and share this Roma Tomato Mozzarella Salad recipe from Food.com.
Provided by C. Lloyd
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice the mozzarella ball in half. Thinly slice roma tomatoes and mozzarella ball. It's your call whether you slice them lengthwise or widthwise but the tomato slices and mozzarella slices should be roughly the same size when you're done. (I do widthwise so it looks like a tower)
- Starting with tomato, layer the tomato and cheese alternately on the serving plate. Three layers of tomato and two layers of mozzarella total.
- Sprinkle with chopped red onion, chopped black olive and fresh grated Parmesan. Drizzle your favorite Italian dressing over the top and finish with some fresh cracked black pepper. Serve chilled.
- **You will have ingredients left over with this recipe. You could easily double the recipe by just adding more tomatoes.
Nutrition Facts : Calories 1135.8, Fat 97.6, SaturatedFat 27.6, Cholesterol 100.7, Sodium 3762.6, Carbohydrate 38.3, Fiber 5.3, Sugar 21.8, Protein 32.9
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