Pan Bagna sandwiches with tomatoes and mozzarella

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 764, total fat 40 G., saturated fats 11 G., proteins 23 G., carbohydrates 63 G., fiber 6 G., cholesterol 44 mg, sodium 1262 mg, sugar 8 G.

The pan bagnat is a traditional French sandwich drenched in a generous helping of dressing, hence its name, which can be translated as "wet bread." This version of the sandwich is made with Italian ingredients: soft ciabatta is filled with mozzarella and tomatoes, drizzled with a vinaigrette with capers and olives, and fried until golden brown. Crispy on the outside and incredibly juicy on the inside, this sandwich is sure to impress!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 shallots (3 tbsp), chopped
2 cloves garlic (2 tsp), crushed
1.5 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 teaspoons Dijon mustard
0.5 cups of quality olive oil
6 anchovy fillets, drained and chopped
2 tbsp capers
1/4 cup pitted Kalamata olives, chopped
2 medium ripe tomatoes
4 ciabatta buns, cut in half horizontally
170–220 g lightly salted fresh mozzarella, thinly sliced
0.5 cups thinly sliced fresh basil leaves
Special equipment: electric panini press

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ciabatta bread, tomatoes, Kalamata olives, Anchovies, capers, wine vinegar, mozzarella cheese, basil

Cooking the dish according to the recipe:

To prepare the dressingIn a small bowl, combine the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil, add the anchovies (if using), capers, and olives, and set aside.
Core the tomatoes and slice them into 0.8 cm thick slices. Place the bottom halves of the ciabatta bread, cut-side up, on a baking sheet. Top each loaf with a layer of tomato, drizzle with 2/3 of the dressing, add a layer of mozzarella, and sprinkle with basil leaves. Spread the remaining dressing on the cut ends of the ciabatta breads and arrange them, cut-side down, on the sandwiches. Place a second baking sheet over the sandwiches and top with a weight, such as canned tomatoes. Let the sandwiches sit at room temperature for an hour to allow the flavors to meld.

Preheat an electric panini press and toast the sandwiches for 5–10 minutes, until the bread is golden brown and the mozzarella is melted. Cut each sandwich in half and serve warm.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Fast food / Hot sandwiches / Sandwiches / Appetizers / Sandwiches / Vegetable appetizers / / French cuisine / Ina Garten / The Barefoot Countess