Italian Grinder Panzanella Salad
Italian Grinder Panzanella Salad
Olivelle
8
30 minutes
15 minutes
Salad
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
- 3 Tbsp Garlic & Herb Infused Olive Oil, divided
- 6 oz Pepperoni
- 6 oz Pastrami or Roast Beef
- 6 oz Salami
- 8 oz Provolone Cheese (10 slices)
- 8 oz Swiss or Mozzarella Cheese (10 slices)
- 1 Head of Iceberg Lettuce
- ½ Large Red Onion
- 10 Pepperoncini
- 2 Tbsp Mayo
- 1 tsp Miscuglio Italian Dried Herb Blend
- 3 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 tsp Butcher's Spice Blend
- 2 Tbsp Pepperoncini Juice
Directions
Preheat the oven to 350°F and prepare a parchment-lined baking sheet.
Cut the bread into ½-inch cubes and arrange on a baking sheet. Drizzle with 1 Tbsp Garlic & Herb Infused Olive Oil and toss to coat evenly. Bake until lightly toasted and crisp, about 10–15 minutes. Let cool slightly.
Cut the pepperoni, pastrami or roast beef, salami, provolone, and Swiss or mozzarella into ½-inch strips. Chop the lettuce into thin strips and thinly slice the red onion and pepperoncini.
In a small bowl, whisk together the mayonnaise, Miscuglio Dried Herb Blend, Sun-Dried Tomato Barrel Aged Balsamic, Butcher’s Spice Blend, pepperoncini juice, and the remaining 2 Tbsp Garlic & Herb Infused Olive Oil.
In a large bowl, combine the toasted bread cubes, meats, cheeses, lettuce, onion, and pepperoncini. Pour the dressing over the salad and toss until evenly coated.
Serve immediately and enjoy!