fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Panzanella Salad Sandwiches Recipe

Author Photo
By Capper's Farmer | May 1, 2005

1 / 2
Toss the salad just before serving time to prevent the lettuce from wilting.
2 / 2
  • 4 servings

    SERVINGS

    Ingredients

  • 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

Directions

  • 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.

More from this issue:

More from Capper's Farmer:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!