Panzanella Bread Bowl

CREATOR

Butter Be Tasty

CUISINE

Italian

SERVINGS

6 Servings

PANZANELLA BREAD BOWL

INGREDIENTS
  • 1 large loaf ciabatta bread (1 to 1 1/4 pounds)
  • Romaine lettuce leaves
  • 1 tomato, chopped
  • 1/2 English cucumber, sliced
  • 1/4 cup chopped roasted red peppers
  • 1-2 ounces thinly sliced salami or pepperoni
  • 1-2 ounces thinly sliced prosciutto
  • 1-2 ounces thinly sliced soppressata
  • 4 slices provolone cheese
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
INSTRUCTIONS
  1. Preheat the oven to 400 degrees F.
  2. Hollow out the center of the ciabatta loaf to form a rectangular “bowl”; set aside. Cut the removed bread into 1-inch cubes.
  3. Place the bread bowl and bread cubes on a rimmed baking sheet. Bake until lightly toasted, 5 to 6 minutes. Let cool.
  4. Layer the remaining ingredients in the bread bowl: lettuce, tomatoes, cucumber, roasted red peppers, salami / pepperoni, prosciutto, soppressata, and cheese.
  5. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the bread bowl.
  6. Serve with additional toasted bread cubes.

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