Pan Bagnat of Tomato, Garlic, Mozzarella, and Olive Paste

Post date: Dec 27, 2009 11:45:12 PM

1 quart roma tomatoes, chopped

1/2 t. salt

1/2 t. freshly ground black pepper

2 balls of fresh mozzarella, cubed

1 head (10-15 cloves) garlic, minced

1/2 C. extra virgin olive oil

1/4 C. balsamic vinegar

2 T. olive paste

handful of basil leaves (optional)

12 sourdough hard rolls

Combine all ingredients except hard rolls in a mixing bowl. Taste and adjust for seasoning. Cover and refrigerate, allowing flavors to meld.

Slice off top third of hard rolls, reserving tops to use as "lids." Hollow out bottoms, leaving crust intact. Fill bottoms with tomato mixture. Replace tops. Serve, as is, or wrap in plastic sandwich baggies for a picnic. 12 servings.