• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Main Courses / Sandwiches & Light Fare

    Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula

    Published Jul 2, 2013

    Jump to Recipe Print Recipe

    Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula on a table

    Come tomato season, our favorite quick lunch is an open-face sandwich made from a slice of good bread toasted with melty cheese and topped with our favorite pesto, avocado, and fresh tomatoes.

    pesto ingredients in blender

    But this grilled pan bagnat is cheesy tomato toast on crack. It was inspired by fellow NorCal food blogger Eileen of Ham Pie Sandwiches. Her Pan Bagnat created sheer pandemonium in our kitchen when it reminded me of one from Deborah Madison's Local Flavors, which uses an emerald-green basil vinaigrette to dress the bread.

    pesto in blender

    I mashed up the two recipes, wrapped the sandwich in foil, topped it with a couple of heavy skillets, and left it in the fridge for the requisite 24 hours. The result was pretty awesome.

    pesto and tomatoes on bread

    Then Jay had the brilliant idea to slap that sandwich into a hot, oiled skillet, and then there was no going back. It has been a panacea of sandwiches ever since. A panini pandemic. We've gone through three or four of these giant-ass sandwiches in the past 2 weeks, and Jay requested that we eat nothing else ever again. (Or at least until tomatoes peter out in November.)

    avocado halves

    Tangy herb vinaigrette – a puree of garlic, mustard, red wine vinegar, basil, parsley and tons of good olive oil – coats the inside of a loaf of ciabatta (or, even better, Acme's rosemary-laced Herb Slab). Red onion and arugula make a spicy foil to mild avocado and mozzarella, while pretty tomatoes remain the stars of the show. The whole thing gets wrapped snugly and pressed for several hours in the fridge, or up to 3 days. This makes it easier to flip, and also helps to extract the tomato juices, creating a fantastically gooey interior.

    layers of vegetables on bread slice

    When seared in an olive oil-slicked skillet, the outside of the bread cooks to a golden crisp while the vegetables inside stay cool, not unlike a salad wrapped inside a pizza. The layer where bread meets tomato juice becomes another gooey component, melting into the soft cheese.

    sandwich before toasting

    Eileen points out that Pan Bagnat literally translates to "bathed bread," but the thick crust resists soaking, and a quick searing in the skillet gives the exterior the shattering crispness of a thin crust pizza.

    half a toasted pan bagnat

    One of these serves 4 as a meal on its own, or 6-8 with other dishes. Or you could cut it into smaller squares and serve it at a summer shindig. I'm guessing you could brush the outsides with oil and throw the whole thing on a grill, too. But do give the sandwich at least a few hours (and up to 48) in the fridge to be squished into submission.

    stack of toasted sandwiches with Tomatoes, Mozzarella, and Arugula

    I love having one of these in the fridge for emergency lunches. We cut off chunks to fry for a nearly instant meal. It is everything I could ever want in a tomato sandwich...

    toasted pan bagnat with Tomatoes, Mozzarella, and Arugula on a tray

    (Except for maybe bacon.)

    hand holding toasted pan bagnat with Tomatoes, Mozzarella, and Arugula

    For More Tomato Recipes:

    • Orzo Salad with Roasted Cherry Tomatoes and Basil Vinaigrette
    • Roasted Eggplant Tomato Tart
    • Zucchini Tomato Tart
    • Tomato Baked White Beans with Feta and Lemon Parsley Oil

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this toasted pan bagnat recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 votes

    Toasted Pan Bagnat with Basil Vinaigrette, Heirloom Tomatoes, and Mozzarella

    Print Recipe Pin Recipe
    Level up your sandwich game with this delicious toasted pan bagnat!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Resting time: 4 hours
    Total: 4 hours 20 minutes
    Servings: 4 large or 8 dainty portions (makes 1 giant sandwich).

    Ingredients

    The Herb Vinaigrette:

    • 1/2 cup packed basil leaves
    • 1/4 cup packed parsley leaves
    • 1 large clove garlic
    • 2 tablespoons red wine vinegar
    • 2 teaspoons mustard (stone-ground or dijon)
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup good olive oil

    The Sandwich:

    • 1 loaf Acme's herb slab (or ciabatta) (1 pound)
    • 12 ounces fresh mozzarella, drained, sliced a scant 1/4" thick
    • 2 large yellow tomatoes, sliced a scant 1/4" thick
    • 2 large red tomatoes, sliced a scant 1/4" thick
    • 1 - 2 ripe avocados, halved, pitted, removed from the skin with a spoon, sliced a scant 1/4" thick
    • 1/4 of a small red onion, thinly sliced
    • 1 bunch (wild) arugula, washed and dried, woody stems removed (about 2 cups)
    • olive oil
    • salt
    • pepper

    Instructions

    Make the vinaigrette:

    • In the bowl of a food processor, combine the basil, parsley, garlic, vinegar, mustard, salt and pepper. Blend to a coarse paste. With the motor running, slowly add the olive oil and blend until smooth. (You can also make this with a mortar and pestle if you prefer.)

    Assemble the sandwich:

    • Lay the bread on a large cutting board. Use a large, sharp, serrated knife to carefully slice it in half, like cutting a cake into layers. Drizzle and spread all of the vinaigrette evenly over the two cut halves of bread.
    • Layer the sandwich components evenly over one half of the bread, sprinkling each layer with a bit of salt and pepper, in this order:
      mozzarella
      tomatoes
      avocado
      onion
      arugula
    • Drizzle a bit of olive oil over the arugula, then top with the other half of the bread.
    • Wrap the sandwich snugly in aluminum foil and place it on a small, rimmed baking sheet to catch any drips. Place it in the refrigerator and set something heavy on top (I use a few cast iron skillets). After an hour or two, flip the sandwich over and continue pressing it for a total of 4 - 24 hours.

    Grill the sandwich:

    • If you have a grill or griddle large enough to accommodate the whole sandwich, leave it whole. Otherwise, unwrap it, place it on a large cutting board, and use a large chef's or bread knife to cut it in half crosswise.
    • Coat a wide skillet with a thin layer of olive oil. Place it over a medium flame until the oil shimmers, then add one sandwich half. Top the sandwich with a piece of foil and place something heavy (yet heat-prooon top of it (I use another cast iron skillet). Cook on the first side until the bread is crisp and golden, a minute or two. Flip the sandwich and heat and press it on the second side until golden and crisp, another minute or two.
    • Return the sandwich to the cutting board, cut into pieces, and devour immediately. Repeat with the other sandwich half (or save it in the fridge for up to 2 days to toast when ready to serve).

    Notes

    Inspired by Local Flavors and Ham Pie Sandwiches.
    We like this giant sandwich best after 24 hours of pressing, when the bread has absorbed the juices from the tomatoes but the filling is still fresh. However, the un-toasted sandwich will keep in the fridge for up to three days; the filling components hold up surprisingly well.
    Feel free to go wild with the filling; goat cheese, grilled sweet peppers, eggplant, and zucchini would all be superb additions.
    Nutritional values are based on one of four large sandwiches.

    Nutrition

    Calories: 789kcalCarbohydrates: 74gProtein: 33gFat: 71gSaturated Fat: 19gCholesterol: 67mgSodium: 1293mgPotassium: 1164mgFiber: 13gSugar: 6gVitamin A: 2530IUVitamin C: 39.7mgCalcium: 486mgIron: 2.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Toasted Pan Bagnat with Basil Vinaigrette, Heirloom Tomatoes, and Mozzarella

    Inspired by Local Flavors and Ham Pie Sandwiches

    We like this giant sandwich best after 24 hours of pressing, when the bread has absorbed the juices from the tomatoes but the filling is still fresh. However, the un-toasted sandwich will keep in the fridge for up to three days; the filling components hold up surprisingly well. Feel free to go wild with the filling; goat cheese, grilled sweet peppers, eggplant, and zucchini would all be superb additions.

    Makes 1 giant sandwich; 4 large or 8 dainty portions

    The Herb Vinaigrette:
    1/2 cup packed basil leaves
    1/4 cup packed parsley leaves
    1 large clove garlic
    2 tablespoons red wine vinegar
    2 teaspoons mustard (stone-ground or dijon)
    1/4 teaspoon fine sea salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup good olive oil

    The Sandwich:
    1 (1 pound) loaf Acme's herb slab (or ciabatta)
    12 ounces fresh mozzarella, drained, sliced a scant 1/4" thick
    2 large yellow tomatoes, sliced a scant 1/4" thick
    2 large red tomatoes, sliced a scant 1/4" thick
    1 - 2 ripe avocados, halved, pitted, removed from the skin with a spoon, sliced a scant 1/4" thick
    1/4 of a small red onion, thinly sliced
    1 bunch (wild) arugula (about 2 cups), washed and dried, woody stems removed
    olive oil
    salt
    pepper

    Make the vinaigrette:

    In the bowl of a food processor, combine the basil, parsley, garlic, vinegar, mustard, salt and pepper. Blend to a coarse paste. With the motor running, slowly add the olive oil and blend until smooth. (You can also make this with a mortar and pestle if you prefer.)

    Assemble the sandwich:

    Lay the bread on a large cutting board. Use a large, sharp, serrated knife to carefully slice it in half, like cutting a cake into layers. Drizzle and spread all of the vinaigrette evenly over the two cut halves of bread.

    Layer the sandwich components evenly over one half of the bread, sprinkling each layer with a bit of salt and pepper, in this order:

    mozzarella
    tomatoes
    avocado
    onion
    arugula

    Drizzle a bit of olive oil over the arugula, then top with the other half of the bread.

    Wrap the sandwich snugly in aluminum foil and place it on a small, rimmed baking sheet to catch any drips. Place it in the refrigerator and set something heavy on top (I use a few cast iron skillets). After an hour or two, flip the sandwich over and continue pressing it for a total of 4 - 24 hours.

    Grill the sandwich:

    If you have a grill or griddle large enough to accommodate the whole sandwich, leave it whole. Otherwise, unwrap it, place it on a large cutting board, and use a large chef's or bread knife to cut it in half crosswise.

    Coat a wide skillet with a thin layer of olive oil. Place it over a medium flame until the oil shimmers, then add one sandwich half. Top the sandwich with a piece of foil and place something heavy (yet heat-proof) on top of it (I use another cast iron skillet). Cook on the first side until the bread is crisp and golden, a minute or two. Flip the sandwich and heat and press it on the second side until golden and crisp, another minute or two.

    Return the sandwich to the cutting board, cut into pieces, and devour immediately. Repeat with the other sandwich half (or save it in the fridge for up to 2 days to toast when ready to serve).

    toasted pan bagnat sandwiches with beer

    You might also like...

    EntreesSandwiches & Light FareVegetarianSummerCheese
    « Apricot Crème Fraîche Tart with Honey and Pistachios
    10-Minute Moroccan Mojitos »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Eileen says

      July 03, 2013 at 1:08 am

      Hooray for giant sandwich! We too kept ours in the fridge and just cut off hunks to eat at every meal until it was gone. I love the idea of slapping the entire sandwich on the grill and getting the mozzarella all molten. Giant panino! And what a nice shout-out--thank you!

      Reply
      • Alanna says

        July 03, 2013 at 4:25 am

        Oh, Eileen! I can't thank you enough for your wonderful recipe. I love your site and want to cook everything on it! Hope you're having a lovely day. :)

        Reply
    2. mimi rippee says

      July 03, 2013 at 12:16 pm

      I don't normally eat "sandwiches" but I'd eat this one!

      Reply
      • Alanna says

        July 06, 2013 at 5:48 pm

        Haha, cool!

        Reply
    3. Katherine says

      July 04, 2013 at 7:21 pm

      Sigh...

      Still waiting on a ripe tomato to try this delicious looking picnic sandwich! I didn't check - are you veggie? My standard recipe is with tuna.

      Reply
      • Alanna says

        July 06, 2013 at 5:49 pm

        I hope those tomatoes hurry up! I love a good tuna sandwich, too. :)

        Reply
    4. carey says

      July 05, 2013 at 2:03 am

      No joke, I saw this recipe this morning (I have been going crazy between work and traveling back to VT from NY...so behind on my rss feed), and I knew immediately that I had to make a variation of it for a 4th of July party today! It didn't get a seriously good overnight session in the fridge, but it was still so delicious. (I used a bunch of randomness from the kitchen and garden: Greek yogurt, roasted tomatoes, basil, mozz, arugula, and garlic scape pesto.) Totally met with rave reviews at the party! I can't wait to make it again and give it a proper overnight smush in the fridge. (: The pan-searing so takes it to the next level, too. "A salad wrapped in a pizza." Love it!

      Reply
      • Alanna says

        July 06, 2013 at 5:50 pm

        Carey! That's awesome! Roasted tomatoes and garlic scape pesto sounds OMG amazing. :)

        Reply
    5. Rachel Matteson says

      July 05, 2013 at 1:39 pm

      Perfect combination. Sandwich and beer. I would really love that on lazy days to calm my nerves and relax. I want to try it soon with friends. :)
      - KatzGlutenFree.com

      Reply
      • Alanna says

        July 06, 2013 at 5:50 pm

        Hell yeah!

        Reply
    6. Shelly says

      July 05, 2013 at 9:19 pm

      I LOVE sandwiches and this one looks to die for. It has all the essentials... crunchy bread, colorful vegetables, and irresistible dressing. So gorgeous!

      Reply
      • Alanna says

        July 06, 2013 at 5:50 pm

        Thanks Shelly! :)

        Reply
    7. Deb says

      July 06, 2013 at 11:32 pm

      What an irresistible sandwich! I have a feeling waiting to grill this scrumptious delight is sheer torture!

      Reply
      • Alanna says

        July 09, 2013 at 6:56 pm

        Thanks, Deb! You are absolutely correct there! :)

        Reply
    8. Amy @ Swiss Miss in the Kitchen says

      July 09, 2013 at 10:42 am

      This is probably the most beautiful, mouthwatering sandwich I've ever seen!!! Love love love it!!!

      Reply
      • Alanna says

        July 09, 2013 at 6:56 pm

        Awww!!! Thanks, Amy - you are such a sweetie. :)

        Reply
    9. Yvonne @ bitter baker says

      July 24, 2013 at 2:37 pm

      Oh my, this sandwich looks divine! I just wanna grab a bite off the screen!

      Reply
      • Alanna says

        July 25, 2013 at 9:11 pm

        When will Blogger develop that feature?!

        Reply
    10. Meat Grinder says

      May 29, 2014 at 2:24 pm

      I found this website at 1 am and there is nothing in my fridge. Do you know my feeling when I see these delicious foods

      Reply
      • Alanna says

        May 29, 2014 at 3:05 pm

        I know the feeling and I'm sorry... but not too sorry. ;)

        Reply
    11. Johnnyhenry says

      August 17, 2019 at 1:05 pm

      Sounds delicious. I'm going to go for it soon, but this one definitely takes some work.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#chocolatelover🍫 #recipereel #glutenfreebaking
    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack