Panzanella Sandwich

5 from 1 vote

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

Cook Time 10

Total Time 20

Servings sandwiches

Calories 645kcal

Author Alexandria Drzazgowski

Equipment

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
Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
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