6 to 8 ounces fres mozzarella cheese thinly sliced
1/4 cup Kalamata olives pitted and chopped
2 medium ripe tomatoes
1 tbls balsamic vinegar
4 ciabatta rolls, cut in half horizonally
2 teaspoons minced garlic
1 1/2 tablespoons red wine vinegar
2 teaspoons dijon mustard
kosher salt and freshly ground black pepper
1/2 cup olive oil
6 anchovey filets, drained and minced
Instructions
For the vinaigrette, whisk the shallots, garlic, red wine, balsamic vinegar, mustard,2 teas salt, and 1 teas pepper together in a small bowl. Slowly whisk in the olive oil,stir in the anchovies, capers, and olives, and set aside.
Core the tomatoes and slice them into 1/3 in 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 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides ofd the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blens.
Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.
Make it ahead- Assemble the sandwiches, wrap, and refrigerate for up to a day. Toast before serving.
Originally Submitted
1/25/2015
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