Name: Italian Grinder Panzanella Salad
Ingredients: ½ Italian Artisan Bread Loaf; 1 Tbsp Olivelle 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; 2 Tbsp Mayo; 1 tsp Olivelle Miscuglio Italian Dried Herb Blend; 2 Tbsp Olivelle Garlic & Herb Infused Olive Oil; 3 Tbsp Olivelle Sun-Dried Tomato Barrel Aged Balsamic (Limited Edition flavor); 1 tsp Olivelle Butcher’s Spice Blend; 2 Tbsp Pepperoncini Juice

Description

Servings: 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

Scale

Salad

½ Italian Artisan Bread Loaf
1 Tbsp Olivelle 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 Olivelle Miscuglio Italian Dried Herb Blend
2 Tbsp Olivelle Garlic & Herb Infused Olive Oil
3 Tbsp Olivelle Sun-Dried Tomato Barrel Aged Balsamic (Limited Edition flavor)
1 tsp Olivelle Butcher’s Spice Blend
2 Tbsp Pepperoncini Juice

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Instructions

Preheat the oven to 350°F.
Cube the bread into 1/2 “ pieces. Arrange on a baking sheet and drizzle with 1 Tbsp Garlic & Herb Infused Olive Oil. Bake for 10-15 minutes, until slightly crunchy. Set aside
Slice the meats and cheeses into ½” strips. Chop the lettuce into thin strips. Slice the onion into thin ½ rounds. Dice the pepperoncini into thin strips.
Combine the ingredients for the dressing in a bowl.
Toss the bread cubes, meats, cheeses, lettuce, onion, and pepperoncini with the dressing until well combined.
Serve immediately and enjoy!

Notes

Recipe courtesy of olivelle.com.