Panzanella Sandwich
Big time salad fans out there will know that the Panzanella salad is a Tuscan and Umbrian summer staple consisting of soaked stale bread, onions and tomatoes that is super popular. We decided to take that classic salad and create a delicious summer sarnie perfect for alfresco picnics and sunshine lunches. Juicy, fresh and super easy to make - this sandwich will have you dreaming of sunnier climes
Serves
Ingredients
For the sandwich
<item-todo-done>1 small shallot<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done> a few basil leaves<item-todo-done><item-todo-done> handful of fresh green olives<item-todo-done><item-todo-done>2 large tomatoes<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tub of good quality plant-based burrata<item-todo-done><item-todo-done> handful of rocket<item-todo-done><item-todo-done>4 slices of thick, good quality sourdough bread<item-todo-done>
Before you start
Toaster | Small mixing bowl
Prepare the ingredients
- Peel and very finely dice the shallot and slice 2 of the garlic cloves, then place both into a large mixing bowl.
- Finely slice the basil leaves and olives and add to the bowl.
- Slice the tomatoes into nice thick round slices and add to the bowl.
- Add a good dash of olive oil, a big pinch of salt and pepper, and the red wine vinegar.
- Mix well until everything is coated in the liquid, adjust the seasoning to taste, and leave to one side until needed.
Toast the bread
- Toast the bread before drizzling one side of each slice with a little olive oil and rubbing with the remaining garlic clove.
Prepare the sandwiches
- Add a few tomato slices over the oiled sides of the bread slices.
- Spread a good amount of the plant-based burrata over the top with the back of a spoon.
- Top with some rocket and a good amount of the mixture from the tomato bowl before finishing with the final piece of toast.
- Serve immediately.