Ina Garten's Tomato Mozzarella Pan Bagnat | Barefoot Contessa

Ina whips up a quick sandwich packed with tomato, mozzarella, fresh basil and a complex vinaigrette! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3TEINMv Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomato Mozzarella Pan Bagnat RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 20 min (includes sitting time) Active: 20 min Yield: 4 servings Ingredients 3 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves) 1 1/2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup good olive oil 6 anchovy fillets, drained and minced (optional) 2 tablespoons drained capers 1/4 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 1/2 cup julienned fresh basil leaves Directions Special equipment: an electric panini press For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside. 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 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of 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 blend. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #TomatoMozzarellaPanBagnat Ina Garten's Tomato Mozzarella Pan Bagnat | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=b7JO5lhun-w