Panzanella Sandwich

Super simple
0:15 m
9 ingredients

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: 2

Ingredients

For the sandwich

1 small shallot
3 cloves garlic
a few basil leaves
handful of fresh green olives
2 large tomatoes
1 tbsp red wine vinegar
1 tub of good quality plant-based burrata
handful of rocket
4 slices of thick, good quality sourdough bread

Before you start

Toaster | Small mixing bowl

Step 1

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.

Ingredients

1 small shallot
3 cloves garlic
a few basil leaves
handful of fresh green olives
2 large tomatoes
1 tbsp red wine vinegar

Step 2

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.

Ingredients

4 slices of thick
good quality sourdough bread

Step 3

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.

Ingredients

1 tub of good quality plant-based burrata
handful of rocket