How to Make a Panzanella Sandwich

Stacked Panzanella Sandwich

You’ve heard of a panzanella salad, but have you ever thought of turning that into a panzanella sandwich? Keep reading for a delicious recipe for a new classic!

The summer after my junior year of college, I spent my summer evenings waitressing (in order to fund the European backpacking trip that inspired The Foreign Fork!). The restaurant that I worked at was a pretty fancy location with seafood and bottle service and an all-around classy aura. 

In addition to juicy steaks and yummy lobster, this restaurant was famous for its panzanella salad. The salad was a spectacular mix of delicious veggies, scrumptious dressing, and, of course, those delicious crunchy croutons. I still dream about that salad to this day.

45 degree of angle photo of panzanella sandwich
ingredients for panzanella sandwich next to bakerly bread

What is Panzanella Salad? And What is a Panzanella Sandwich?

A panzanella salad is a crunchy salad made with onions, cucumbers, tomatoes, and normally some type of vinegar and dijon dressing. The identifying feature of a panzanella salad, though, is the bread. 

To add a bit of texture to the salad, Italians add stale bread alongside the vegetables and dressing. It gets soaked with the dressing, and softens just enough, but still holds that tantalizing crunch. It’s incredible!

So what is a Panzanella Sandwich? The Panzanella Sandwich uses the same ingredients as a panzanella salad. However, instead of combining the ingredients into a bowl and topping them with stale bread, the ingredients are instead tossed together and then put into a sandwich form. I like to use mozzarella cheese on my sandwich as well! 

I grill my panzanella sandwich, which allows the bread to form that crispy texture we know so well from the salad version of this recipe! 

buttering bread

What does Panzanella Mean? 

Panzanella gets its name from Italian. “Pan” means “bread” and “zanella” means soup bowl. The concept of panzanella salads originated in Tuscany amongst farmers. Farmers trying to stretch their food would soak their day-old stale bread in water and then serve it with vegetables. 

The idea became a staple amongst all Italians, ranging across social classes. Though it was eaten by peasants and farmers, it was also enjoyed by Vittorio Emanuele, the King of Italy in 1865. 

bowl of ingredients

What Ingredients are Needed to Make this Panzanella Sandwich?

Roma Tomatoes
Cucumber
Red Onion 
Mint
Fresh Oregano 
Olive Oil 
Honey Dijon 
Red Wine Vinegar
Lemon Juice
Salt and Pepper to Taste
Sliced Brioche Bread from Bakerly 
Fresh Mozzarella 
Butter 

For ingredient measurements and full instructions to make this recipe, visit the recipe card at the bottom of the page. 

assembling sandwiches

How to Make this Panzanella Sandwich 

To make this panzanella sandwich, start by chopping your tomatoes, cucumbers, and red onions. Add these into a medium bowl along with your sliced herbs. 

Add the olive oil, honey dijon mustard, red wine vinegar, lemon juice, salt and pepper in a small bowl and whisk to combine. 

Pour the dressing onto the vegetables and allow to sit for 5 minutes. 

Place your bread on a paper towel or parchment paper, and butter the tops of each slice. Warm a medium skillet over low heat. Place one piece of bread (butter-side down) on the skillet. 

Layer fresh sliced mozzarella cheese on the bread, then spoon the vegetables on top of the cheese. Do not allow too much excess dressing on your sandwich or the bread will get soggy. Place the other slice of bread on top of the ingredients, butter side up. Cover the pan with a lid. 

Grill your sandwich until the bottom is browned, then flip. Allow to cook until both sides are browned and the cheese is melty. Enjoy!  

close up of panzanella sandwich

Who is Bakerly?

Bakerly is an awesome brand that I’ve loved working with for quite some time. Their mission is to bring the delicious pastries of France to American families, without adding preservatives! I have loved working with Bakerly because their mission aligns so well with mine: expanding our worldview through food. If you want to learn more about Bakerly’s mission or see their products, visit their website

And if you want to find Bakerly products near you, here is their store locator

Did you like this Panzanella Sandwich recipe? If so, you might also like these other recipes on The Foreign Fork: 

If you make this recipe at home, I’d love to see your creation! Post a photo on Facebook or Instagram and hashtag #TheForeignFork and tag @TheForeignFork. Thank you all for reading, I’ll see you again soon! 

Panzanella Sandwich

You've heard of a panzanella salad, but have you ever thought of turning those ingredients into a sandwich? Keep reading for a delicious recipe for a new classic!

Course sandwiches
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 sandwiches

Ingredients

  • 2 Roma tomatoes chopped
  • 2 tbsp red onion chopped
  • 1/3 cup cucumbers chopped 4 mint leaves
  • 2 tbsp olive oil
  • 1 ½ tsp honey dijon
  • 1 1/2 tsp red wine vinegar
  • ½ tsp lemon juice
  • ½ tsp fresh oregano
  • Salt to taste
  • Pepper to taste
  • 4.5 oz mozzarella
  • 4 slices Bakerly Sliced Brioche or ciabatta bread
  • Butter for bread

Instructions

  1. Start by chopping your tomatoes, cucumbers, and red onions. Add these into a medium bowl along with your sliced herbs.
  2. Add the olive oil, honey dijon mustard, red wine vinegar, lemon juice, salt and pepper in a small bowl and whisk to combine to make the dressing.
  3. Pour the dressing onto the vegetables and allow to sit for 5 minutes.
  4. Place your bread on a paper towel or parchment paper, and butter the tops of each slice. Warm a medium skillet over low heat. Place one piece of bread (butter-side down) on the skillet.
  5. Layer fresh sliced mozzarella cheese on the bread, then spoon the vegetables on top of the cheese. Do not allow too much excess dressing on your sandwich or the bread will get soggy. Place the other slice of bread on top of the ingredients, butter side up. Cover the pan with a lid.
  6. Grill your sandwich until the bottom is browned, then flip. Allow to cook until both sides are browned and the cheese is melty. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only. Post sponsored by Bakerly

Peameal Bacon Sandwich

Close up vertical of peameal bacon breakfast sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

In September of 2018, I drove the four hours from Detroit, Michigan to Toronto, Ontario for a weekend trip with a friend. As a solo traveler and a social spirit, I had the perfect set up: A day in the city by myself before my friend arrived to fill with whatever solo activities my heart desired. 

Naturally, I spent the week leading up to the trip researching the best things to do in Toronto, and, in typical Alexandria fashion, the best food to eat. One particular foodie pleasure graced the pages of many a google search result…  so much so, that it immediately found itself at the top of my list as well:

The Peameal Bacon Sandwich from Carousel Bakery in the St. Lawrence Market. 

Would any of you be surprised if I told you that the main reason that I chose to put this particular food on my menu is because Anthony Bourdain told me to? Probably not… 

Bourdain visited Toronto to film an episode of his show The Layover, where he took a moment to grace the Carousel Bakery Peameal Bacon Sandwich with one simple phrase: “accept no substitute.” Don’t worry, Bourdain, I didn’t. 

full sandwich

What is Peameal Bacon?

Peameal Bacon is pork loin that is cured and rolled in cornmeal. Normally it is served in Ontario, and is what us in America call “Canadian bacon.” The peameal bacon is sold raw, and, in this recipe, is cooked on the stovetop. 

How to Fry Peameal Bacon

What makes this Peameal Bacon Breakfast Sandwich truly special is the way that the Peameal Bacon is cooked on the stove. This is Canada, right? Which means that our breakfast sandwich needs to have a little bit of syrup…

The Peameal bacon is sliced and cooked in a pan on the stovetop. About 3 minutes before it reaches the desired internal temperature, add a bit of maple syrup into the pan. The syrup will caramelize onto the bacon infusing it with a dynamic, enticing, sweet and savory taste.  

horizontal peameal bacon breakfast sandwich

At What Temperature is Peameal Bacon Cooked?

Peameal bacon needs to reach an internal temperature of 145 degrees Fahrenheit in order to reach a level of wellness safe for consumption. 

What is On this Peameal Bacon Sandwich? 

Avocado 
Brioche bun 
Cheddar Cheese 
Egg
Peameal bacon 
Maple syrup 
Mayonnaise 

For full list of ingredients and instructions, see recipe card below. 

close up of peameal bacon sandwich

How to Make this Best Ever Breakfast Sandwich

Cook the peameal bacon in maple syrup according to instructions above. 

Cook an egg over-easy and top with cheese.

Butter the bun on each side and grill on a griddle or in a skillet until toasted. 

Cut the avocado into slices and place on the bottom bun. 

Add Peameal bacon

Add egg covered in cheese. 

Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!

If you liked this recipe, you might also like: 

pinterest image for peameal bacon sandwhich

Peameal Bacon Sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

Course Breakfast, dinner, eggs, lunch
Cuisine breakfast for dinner, canadian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 serving

Ingredients

  • 1 Slice Peameal bacon
  • 1 tbsp maple syrup
  • Egg
  • Slice of cheddar
  • Large brioche bun
  • ½ of an avocado
  • Mayonnaise

Instructions

  1. Cut a large piece of peameal bacon into thin slices.
  2. In a small skillet, sizzle peameal bacon over medium heat, until cooked through and reaches 145 degrees internally. About 3 minutes before the bacon is ready, add the maple syrup into the skillet and allow it to caramelize on the outside of the pork.
  3. In a separate skillet, cook an egg over-easy. When you flip the egg, remove it from the heat, add a slice of cheddar cheese to the top of the egg, and cover with a lid. Allow the egg to cook until it reaches the desired wellness and cheese is melted.
  4. Butter the bun on each side and grill on a griddle or in a skillet until toasted.
  5. Assemble:
  6. Cut the avocado into slices and place on the bottom bun.
  7. Then add Peameal bacon
  8. Then add egg covered in cheese.
  9. Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!
  10. Enjoy. Leave a comment on this post letting me know what you thought of the recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Easy Bread Pudding Recipe

bite taken out of bread pudding

This easy bread pudding recipe might just be one of the ones that I have worked hardest on for the entirety of my blog…. And I’m telling you: The results speak for themselves. It is INCREDIBLE you guys.

It’s easy to make and warm and a little gooey but a little crunchy and cinnamony. And its delicious by itself, but then when you add the vanilla sauce to it… Oh. My. God. I could eat that vanilla sauce with a spoon right out of the pot. 

easy Bread pudding with vanilla sauce

Bread Pudding with Brioche Rolls

I made this easy bread pudding recipe with Bakerly’s chocolate chip brioche rolls! It took a while, but I finally perfected how to get the dessert to have the perfect amount of moisture. It’s soft but not too runny, and the top has a little bit of crunch but it’s not too tough. Is it rude to say I think it’s perfect? 

What’s Bread Pudding? 

If you have this question, you are not alone! Bread pudding is a delicious dessert made with stale bread. The bread is soaked in a sugary custard and it is all baked in the oven. It’s best served warm especially with, you guessed it… the vanilla sauce. 

vanilla sauce being poured on bread pudding

Where did Bread Pudding Originate? 

Another common question! Most people think that bread pudding is British in origin, but it actually goes back much further than that. Versions of bread pudding date back to Ancient Rome and Ancient Egypt. 

In these times, food was scarce and it was unthinkable to waste anything… if bread went stale, it was common to find other uses for it, including stuffing, thickeners for soup, and bread pudding! With this, the shelf life of the fragile bread could be extended.

In the 18th century, bread pudding was often considered a great food to feed to sick people. This is because it was easy to digest, as the bread was soft and delicious.

Though bread pudding originally began as a food of the poorer people, it has now gained popularity in modern life; It is often served as a trendy dessert at fashionable restaurants. Luckily for you, it’s easy to make at home as well… and you’ll look like a pro baker!  

3 plates of bread pudding

Does Bread Pudding Have to Be Refrigerated? Can it Be Reheated? 

I always top the entirety of my bread pudding with the vanilla sauce and then place the leftovers in the refrigerator. It can last in the fridge for up to a week!

When it comes time to eat your bread pudding, it is easy to reheat! My favorite method is just cutting a piece and heating it in the microwave for about 10-15 seconds. This is long enough that the bread doesn’t become hard but the vanilla sauce gets nice and gooey again. You’re welcome 😉 

ingredients needed for bread pudding recipe

What Ingredients are in this Easy Bread Pudding Recipe? 

Bread Pudding: 

Chocolate chip brioche rolls from Bakerly
Eggs 
Granulated sugar
Brown sugar
Half and half
Whole milk 
Cinnamon 
Vanilla 
Baking soda 
Salt 
Butter

Vanilla Sauce: 

Heavy cream 
Granulated sugar
Vanilla extract
Butter
Cinnamon

Visit the recipe card at the bottom of this post for ingredient measurements and instructions. 

How Do I Make this Easy Bread Pudding Recipe? 

To Make the Bread Pudding:

Make sure all liquid ingredients are at room temperature.

Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale. 

Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt. 

Wet ingredients for bread pudding in kitchenaid

In a large bowl, whisk the eggs. Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined. Add the melted butter into the combination and mix again. 

toasted cubes for bread pudding

Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or a ceramic baking dish the best! 

Pouring liquid for bread pudding
mixing bread pudding

Pour the liquid mixture into the pan, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes. 

Place in the oven at 350 degrees for 40 minutes. 

Remove the pan from oven and cover with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. 

The bread pudding should be set but not dried out. It should also not be too liquidy. 

Remove and allow to rest for 10 minutes before eating. 

mixing ingredients for delicious vanilla sauce

To make the vanilla sauce: 

Place all ingredients in a medium sized sauce pan.

Bring to a low boil. Once boiling start a timer. Whisk constantly for 10 minutes.

Pour directly onto bread pudding before serving. Enjoy! 

Why Does Some Bread Pudding Get Soggy?

Ah, I’m glad you asked, because as I was developing the recipe, I had this problem, too! (but don’t worry, I finally got the measurements/instructions right and there is no sogginess in sight when you make this recipe). 

So the reasoning behind sogginess in a bread pudding can be threefold:

Bread Isn’t Stale Enough

First, your bread wasn’t stale enough. If your bread is still pretty mushy when you’re putting it into the bread pudding, you might end up with a stale pudding. Try using fully stale bread. 

If you don’t have any, leave your bread out overnight on the countertop so that it can become stale. And if you don’t have that much time, you can always toast your bread in the oven a little bit. 

Because the Bakerly buns are so moist and yummy, I combined two of these methods. First, I allowed my bread to become stale on the countertop overnight, and then I finished it off with a quick toasting right before making the recipe. 

pouring vanilla sauce onto bread pudding

Too Much Liquid

The second reason your bread pudding is soggy could be because you’ve added too much liquid. This one is a pretty self explanatory fix. The ratios in this recipe should eliminate that problem.  

Aluminum Foil

The last reason your bread pudding is soggy could be because of aluminum foil! If you cook your bread pudding with aluminum foil on the top, some of the moisture can’t escape during the cooking process and instead succeeds in leaving your bread damp and soggy. 

If you need to cover your bread pudding while you’re baking it, cut some slits into the top of the aluminum foil. This will keep the dessert from burning, but will allow the liquid to escape while it’s cooking. 

single slice of bread pudding

Working with Bakerly 

I have loved working with Bakerly because their brand aligns so well with mine! It is Bakerly’s mission to bring the delicious food of France to American families… Would you look at that!? Sound familiar? If you want to read more about Bakerly’s background and mission. And if you need help locating where you can find Bakerly products, check out this store locator!

Thanks to Bakerly for allowing me to experiment with your products! Watch the video below to watch step by step how I make this recipe. 

If you liked this recipe, you’ll probably also like these recipes: 

Thanks for stopping by! If you liked this recipe, leave a comment below letting me know what you thought. Don’t forget to post a photo on Facebook or Instagram of your easy bread pudding recipe and tag @TheForeignFork and hashtag #TheForeignFork. I’ll see you soon! 


single slice of bread pudding
5 from 1 vote
Print

Easy Bread Pudding Recipe

This easy bread pudding recipe is warm and cinnamony and homey. The only thing that makes it better is the heavenly vanilla sauce on top!

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings 16 servings

Ingredients

For Bread Pudding

  • 1 package chocolate chip brioche rolls + 3 rolls by Bakerly
  • 4 eggs room temp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup half and half room temp
  • 1/4 cup whole milk room temp
  • 1.5 tsp cinnamon
  • 1.5 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp melted butter

For Vanilla Sauce

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1/2 stick butter
  • 1/4 tsp cinnamon

Instructions

  1. Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
  2. Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
  3. In a large bowl, whisk the eggs.
  4. Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined.

  5. Add the melted butter into the combination and mix again.
  6. Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or ceramic pan.

  7. Pour the liquid mixture into the pan with the bread cubes, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.

  8. Place in the oven at 350 for 40 minutes.

  9. Remove from oven and cover pan with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out. It should also not be too liquidy.

  10. Allow to rest for 10 minutes

To Make Vanilla Sauce

  1. Place all ingredients in a medium sized sauce pan. Bring to a low boil. Once the boil starts, start your timer. Whisk constantly for 10 minutes.

  2. Pour directly onto bread pudding before serving. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.