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Panzanella sandwich

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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!