Barefoot Contessa Tomato Mozzarella Pan Bagnat

Barefoot Contessa Tomato Mozzarella Pan Bagnat is made with ciabatta rolls, ripe tomatoes, fresh mozzarella, Kalamata olives, capers, and fresh basil. This recipe creates a rich, Mediterranean-style vegetarian sandwich. It takes about 1 hour and 25 minutes to prepare and makes 4 sandwiches.

Barefoot Contessa Tomato Mozzarella Pan Bagnat Ingredients

• 3 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 1½ tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• ½ cup good olive oil
• 6 anchovy fillets, drained and minced (optional)
• 2 tablespoons drained capers
• ¼ cup Kalamata olives, pitted and chopped
• 2 medium ripe tomatoes
• 4 individual ciabatta rolls, cut in half horizontally
• 6 to 8 ounces lightly salted fresh mozzarella, thinly sliced
• ½ cup julienned fresh basil leaves

How To Make Barefoot Contessa Tomato Mozzarella Pan Bagnat

1. Make the Vinaigrette: In a small bowl, whisk together shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in olive oil, then stir in anchovies (if using), capers, and olives.
2. Prepare Tomatoes: Core and slice tomatoes into ⅓-inch thick rounds.
3. Assemble Sandwiches: Place ciabatta bottoms cut side up on a sheet pan. Add tomato slices, spoon ⅔ of the vinaigrette over them, layer mozzarella, and sprinkle with basil.
4. Add Tops and Press: Spread remaining vinaigrette on cut side of ciabatta tops and place on sandwiches. Press with another sheet pan and weights for 1 hour at room temperature.
5. Toast Sandwiches: Heat a panini press and toast the sandwiches for 5–10 minutes until bread is crisp and cheese begins to melt.
6. Serve: Cut each sandwich in half and serve warm.

Recipe Tips

• Anchovies Optional: Leave them out for a fully vegetarian version.
• Use Ripe Tomatoes: For the best flavor, choose firm but juicy ripe tomatoes.
• Press for Flavor: Letting the sandwiches rest under weight melds all the flavors beautifully.
• Choose Fresh Mozzarella: Use a high-quality, lightly salted variety for the creamiest texture.
• Panini Press Substitute: If you don’t have a panini press, grill in a skillet and press with another heavy pan.

What To Serve With Tomato Mozzarella Pan Bagnat

This sandwich pairs well with a crisp green salad, chilled gazpacho, marinated olives, or a light sparkling lemonade. It’s perfect for a Mediterranean-inspired picnic or lunch.

How To Store Tomato Mozzarella Pan Bagnat

Refrigerate: Assemble sandwiches and wrap tightly. Store in the refrigerator for up to 1 day.
Freeze: Not recommended, as fresh mozzarella and tomatoes do not freeze well.

Tomato Mozzarella Pan Bagnat Nutrition Facts

• Calories: 460
• Total Fat: 28g
• Saturated Fat: 7g
• Carbohydrates: 34g
• Sugar: 3g
• Protein: 15g
• Sodium: 950mg

FAQs

Can I skip the anchovies?
Yes, they are optional and can be left out for a vegetarian version.

Can I make this ahead?
Yes, you can assemble and refrigerate the sandwiches up to a day in advance. Just toast before serving.

Is a panini press necessary?
No, you can use a skillet with another heavy pan on top to press and toast the sandwich.

Can I add other vegetables?
Yes, thinly sliced roasted peppers or grilled zucchini work well in this sandwich.

Can I serve this cold?
It’s best warm, but it can also be enjoyed at room temperature after pressing.

Try More Recipes:

• Barefoot Contessa Ham & Leek Empanadas
• Barefoot Contessa Bruschettas With Sautéed Chard
• Barefoot Contessa Tomatoes & Burrata