Tomato Mozzarella Pan Bagnat Recipes

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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.

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH



Open-Faced Tomato, Mozzarella and Basil Sandwich image

Provided by Ina Garten

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 6

8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

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



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

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

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

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