The Panzanella Panini is a delicious twist on the classic Italian bread salad, combining the vibrant flavors of Panzanella with the crispy, melty goodness of a panini. This sandwich brings together fresh tomatoes, cucumbers, red onions, and basil, all layered with crusty bread and a zesty vinaigrette, then grilled to perfection. The result is a flavorful and satisfying panini that captures the essence of a traditional Italian salad in a convenient, portable form. Perfect for lunch or a light dinner, the Panzanella Panini offers a delightful blend of textures and tastes, making it a refreshing and hearty option for any meal.
Ingredients:
- 4 slices of rustic bread (such as ciabatta or sourdough)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 4 slices of provolone or mozzarella cheese
- Butter or olive oil for grilling
Instructions:
- Prepare Salad Mixture: In a medium bowl, combine the cherry tomatoes, cucumber, red onion, and basil. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Pour the vinaigrette over the salad mixture and toss to coat evenly.
- Assemble Panini: Lay out the bread slices on a clean surface. If using feta cheese, sprinkle it evenly over two of the bread slices. Top with the Panzanella salad mixture, ensuring a good distribution of tomatoes, cucumbers, and onions. Place two slices of provolone or mozzarella cheese on top of the salad mixture. Close with the remaining bread slices.
- Grill Panini: Heat a panini press or a skillet over medium heat. If using a skillet, lightly butter or brush the outside of the bread slices with olive oil. Place the sandwiches on the press or skillet and cook for 3-4 minutes, or until the bread is golden brown and crispy, and the cheese is melted. If using a skillet, press the sandwiches down with a spatula or another heavy pan while cooking.
- Serve: Remove the panini from the heat and let them cool for a minute before cutting in half. Serve warm and enjoy!
This Panzanella Panini transforms the classic Italian salad into a hearty, satisfying sandwich, perfect for enjoying the fresh flavors of summer in a warm and crispy format.
