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.
What is Panzanella Salad? And What is a Panzanella Sandwich?
[adthrive-in-post-video-player video-id=”YYAUp7RL” upload-date=”Wed Sep 02 2020 00:00:00 GMT+0000 (Coordinated Universal Time)” name=”Panzanella Sandwich” description=”How to make 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!
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.
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.
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!
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
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!
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