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Panzanella Salad Sandwiches Recipe

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By Capper's Farmer | May 1, 2005

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Toss the salad just before serving time to prevent the lettuce from wilting.
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  • 4 servings



  • 1 pound fully ripened tomatoes, coarsely chopped (about 3 cups)
  • 1/4 cup sliced green onions
  • 1/3 cup Italian salad dressing
  • 4 hard round (Kaiser) rolls
  • 3 cups chopped iceberg lettuce
  • 4 slices bacon, cooked until crisp, crumbled


  • Heat oven to 400°F. 
  • In a large bowl, toss tomatoes with onions and salad dressing; set aside. 
  • Slice off the top of each roll; remove some of the crumbs from center of rolls; cut into small cubes (about 3 cups). 
  • Place bread cubes and rolls on a baking sheet; bake, turning cubes occasionally, until lightly toasted, about 5 minutes. 
  • To bowl with the tomatoes, add bread cubes, lettuce and bacon; toss.  Divide salad among bread shells; serve immediately. This recipe originally aired in the May 2005 issue of Heart of the Home.

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