Pan Bagna sandwiches with tomatoes and mozzarella

Ingredients:

• 2 shallots (3 tbsp), chopped
• 2 cloves garlic (2 tsp), crushed
• 1.5 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 2 teaspoons Dijon mustard
• 0.5 cups of quality olive oil
• 6 anchovy fillets, drained and chopped
• 2 tbsp capers
• 1/4 cup pitted Kalamata olives, chopped
• 2 medium ripe tomatoes
• 4 ciabatta buns, cut in half horizontally
• 170–220 g lightly salted fresh mozzarella, thinly sliced
• 0.5 cups thinly sliced ​​fresh basil leaves
• Special equipment: electric panini press

Preparation:

1. To prepare the dressingIn a small bowl, combine the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil, add the anchovies (if using), capers, and olives, and set aside.
2. Core the tomatoes and slice them into 0.8 cm thick slices. Place the bottom halves of the ciabatta bread, cut-side up, on a baking sheet. Top each loaf with a layer of tomato, drizzle with 2/3 of the dressing, add a layer of mozzarella, and sprinkle with basil leaves. Spread the remaining dressing on the cut ends of the ciabatta breads and arrange them, cut-side down, on the sandwiches. Place a second baking sheet over the sandwiches and top with a weight, such as canned tomatoes. Let the sandwiches sit at room temperature for an hour to allow the flavors to meld.
3. Preheat an electric panini press and toast the sandwiches for 5–10 minutes, until the bread is golden brown and the mozzarella is melted. Cut each sandwich in half and serve warm.