This is a fresh take on the classic Panzanella salad, reimagined as a delicious sandwich.
The Deets
It is officially summer, and there’s nothing better than a fresh, vibrant sandwich to bring along to the beach. These Panzanella sandwiches are one of my absolute favorites for soaking up the sun and enjoying by the water. Traditionally, Panzanella salads are a classic, summery dish from Tuscany and Umbria, made with rustic, soaked stale bread, sweet tomatoes, and a burst of onions. For this twist on the timeless salad, I’ve added Sunset Grow Lolli Bombs and Honey Bombs for a perfect pop of sweetness and combined them with fresh herbs and a tangy, flavorful dressing that soaks beautifully into the bread, giving each bite a savory, satisfying kick. To take these sandwiches to the next level, I’ve added slices of prosciutto and creamy fresh mozzarella, which melt into the bread and create the ultimate beachside indulgence. It’s the perfect handheld treat for a relaxing day at the beach, and the flavors only get better as the day goes on, especially with the heat and sun. Grab the full recipe below, and here’s wishing you a wonderful weekend filled with sunshine and good food! Let me know what you think in the comments. Be sure to check out my other sandwich ideas here!
Panzanella sandwich
Ingredients
- 3/4 cup Sunset Lolli Bomb Tomatoes
- 3/4 cup Sunset Honey Bomb Tomatoes
- 1/2 small red onion diced
- 2 cloves garlic: 1 clove minced garlic + 1 clove to rub on bread
- 2 tbsp kalamata olives minced
- 1/2 lemon juiced
- 1/2 cup olive oil
- 4 tbsp red wine vinegar + more as needed
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
The rest:
- Loaf of thick sourdough bread
- Slices of prosciutto
- Slices of fresh mozzarella
Instructions
- Note: you can make this sandwich all in one swoop with one large sliced ciabatta loaf, or make them individually depending on how many you are making. For beach sandwiches like these, the longer the flavors sit together, the better.
- Wash and slice tomatoes and lay out on a large plate or in a bowl. Drizzle olive oil over top. Add diced red onion, garlic, olives, basil, parsley, lemon juice and red wine vinegar. Season with salt and pepper. Using a fork, gently mix ingredients with tomatoes until combined.
- Slice bread and coat in olive oil. Grill or cook in a skillet for about 3 min or until browned and crispy. Rub with garlic.
- Add tomato mix to bread along with a nice drizzle of the dressing. Add prosciutto, and slices of fresh mozzarella. Season with salt, pepper and more of the vinegary dressing. Wrap in parchment paper and enjoy!
