Tomato Mozzarella Pan Bagnat

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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