Italian Grinder Panzanella Salad
This bold and hearty panzanella salad reimagines your favorite Italian grinder sandwich in a fresh, crunchy form. Tossed with a zesty dressing and packed with cured meats, cheeses, and tangy pepperoncini—this salad delivers major deli vibes in every bite.
View Original PDFIngredients
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 Pepperoncinis
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 oven to 350°F.
- Cube the bread into ½-inch pieces. Arrange on a baking sheet and drizzle with olive oil. Bake for 10–15 minutes until slightly crunchy. Set aside.
- Slice meats and cheeses into ½-inch strips. Chop lettuce into thin strips. Slice onion into ½ rounds. Dice pepperoncini into thin strips.
- In a bowl, whisk together all dressing ingredients.
- In a large bowl, toss bread cubes, meats, cheeses, lettuce, onion, and pepperoncini with dressing until well combined.
- Serve immediately and enjoy!