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    Home » Sandwich » How to Make a Panzanella Sandwich

    How to Make a Panzanella Sandwich

    Published on Apr 15, 2020 Modified: Aug 22, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    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!

    45 degree of angle photo of panzanella sandwich

    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.

    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: 

    • Easy Bread Pudding with Vanilla Sauce 
    • Churrasco Steak Sandwich 
    • Peameal Bacon Sandwich
    • Easy Pasta Sauce Recipe 
    • The Tiramisu Recipe I Learned While Living in Italy

    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!
    5 from 1 vote
    Print Pin Rate
    Course: sandwiches
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2 sandwiches
    Calories: 645kcal
    Author: The Foreign Fork

    Ingredients

    • 2 Roma tomatoes, chopped
    • 2 tbsp red onion, chopped
    • ⅓ cup cucumbers, chopped
    • 4 mint leaves, chopped
    • 2 tbsp olive oil
    • 1 ½ tsp honey dijon
    • 1 ½ 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

    • 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 to make the dressing.
    • 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!

    Notes

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

    Nutrition

    Serving: 1sandwich | Calories: 645kcal | Carbohydrates: 39g | Protein: 23g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 170mg | Sodium: 744mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1657IU | Vitamin C: 11mg | Calcium: 387mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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