Tomato Mozza Pan Bagnat
Pan bagnat is a classic French sandwich that in a perfect world, I’d be sitting in Jardin de Luxembourg enjoying a baguette sandwich while listening to a nearby accordion player play La Vie en Rose. But with international travel at a virtual standstill, the best we can do for now is bring a little bit of France to us. And there is no better, or easier, way to do that than with a simple French baguette sandwich. These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version. “Pan bagnat” means “bathed bread”. Which is why this sandwich is best if you assemble, then let it hang out for a bit to let the juices permeate the ciabatta so you have one delicious and impressive baguette sandwich. You can serve this warm or at room temperature. Either way, have plenty of napkins nearby because it can be a bit messy to eat.
Ingredients:
1/2 batch of Tapenade
2 tsp Dijon mustard
1 Tbsp balsamic vinegar
2 medium ripe tomatoes
4 individual whole grain ciabatta rolls, cut in half horizontally
1 batch Stretchy Plant-Based Mozzarella Cheese
1/2 cup fresh basil leaves or arugula
Instructions
Mix Tapenade with Dijon mustard, and balsamic vinegar and give it a good stir.
Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on olive mixture. Spoon about ¼ cup of the Stretchy Mozzarella on top of the tomato slices and sprinkle with the basil or arugula leaves. Spoon the remaining tapenade mixture on top and place the cut sides of the ciabatta tops, down on the sandwiches.
Place a second sheet pan on the sandwiches and put weights on top, such as cans of vegetables. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend and soak into the ciabatta.
Heat an electric panini press or grill pan. Place the sandwiches on the heated pan and grill for 5-10 minutes, until the bread is toasted and the sandwich is warm and gooey.
Cut each sandwich in half and serve warm or at room temperature. Or wrap before grilling and refrigerate for up to one day, then grill before serving.
Adapted from Ina Garten’s - Make It Ahead.
