Servings
8
Prep Time
30 minutes
Cook Time
15 minutes
This Italian Grinder Panzanella Salad combines crunchy Italian Artisan Bread with savory pepperoni, pastrami, and salami, layered with provolone and Swiss cheese. Tossed with Iceberg lettuce, red onion, and pepperoncini, then dressed in a zesty blend of Garlic & Herb Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, and Butcher’s Spice Blend. Perfect for a hearty lunch or crowd-pleasing picnic.
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Ingredients
Salad
½ Italian Artisan Bread Loaf
1 Tbsp Garlic & Herb Infused Olive Oil
6 oz Pepperoni
6 oz Pastrami or Roast Beef
6 oz Salami
8 oz Provolone (10 slices)
8 oz Swiss or Mozzarella (10 slices)
1 Head of Iceberg Lettuce
½ Large Red Onion
10 Pepperoccinis
Dressing
- 2 Tbsp Mayo
- 1 tsp Miscuglio Italian Dried Herb Blend
- 2 Tbsp Garlic & Herb Infused Olive Oil
- 3 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 tsp Butcher’s Spice Blend
- 2 Tbsp Pepperoncini Juice
Directions
- Preheat the oven to 350 degrees F.
- Cube the bread into 1/2 “ pieces. Arrange on a baking sheet and drizzle with 1 Tbsp Garlic & Herb Infused Olive Oil. Bake for 10-15 minutes, until slightly crunchy. Set aside
- Slice the meats and cheeses into ½” strips. Chop the lettuce into thin strips. Slice the onion into thin ½ rounds. Dice the peperoncini into thin strips.
- Combine the ingredients for the dressing together in a bowl.
- Toss the bread cubes, meats, cheeses, lettuce, onion, and pepperoncini with the dressing until well combined.
- Serve immediately and enjoy!
