Panzanella Salad Sandwiches Recipe

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

Photo by GettyImages/Train_Arrival

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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.

Panzanella Salad Sandwiches Recipe

Ingredients

Directions

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