Join us as we explore a delicious fusion of flavors in this Italian sub-inspired panzanella salad! In this video, we’ll show you how to create a vibrant salad packed with cured meats, provolone cheese, olives, and a zesty balsamic vinaigrette. Perfect for summer, this dish combines the best of both worlds: the heartiness of an Italian sub and the freshness of a classic panzanella. Learn tips for making the perfect salad, including how to achieve that ideal texture with oven-dried bread. Whether you’re looking for a quick weeknight meal or a refreshing side dish, this recipe is a must-try!
Italian sub meets panzanella, a flavorful salad recipe. Imagine the classic Italian hogi taking a unexpected twist, blending the savory, briny flavors of an Italian sub with the fresh, vibrant spirit of panzanella salad. And this is where it gets truly intriguing because the result isn’t just a salad or a sandwich. It’s a delightful mashup that celebrates both culinary worlds in every bite. During a recent conversation, social media personality and cookbook author Danny Freeman shared his love for Italian subs, describing them as his go-to snack. He’s been experimenting with ideas that make traditional dishes more accessible and quicker to prepare, especially given the busy routines of modern life. While working on his second cookbook titled Italian-ish, Freeman wanted to include his favorite sub in a new form. His other beloved dish, panzanella, a bread salad rooted in rustic Tuscan traditions, inspired by the fresh tomatoes and simple ingredients from his childhood and his family’s love of tomatoes, which his young daughters adore to the point of eating cherry tomatoes like candy. Freeman’s creative process involves merging these two favorites to craft a bread salad that embodies the essence of an Italian sum. Complete with cured meats, provolone cheese, olives, pickled peppers, and a flavorful balsamic vinegaret. His approach is rooted in his goal became crafting meals that fit into busy weekn nights, blending tradition with modern practicality. Freeman emphasizes a flexible approach to cooking. He often receives comments about deviating from classic recipes. Some purists feel one shouldn’t stray from how their own grandmothers made dishes. But he points out that traditional recipes were shaped by available ingredients, tools, and lifestyles of the past. Adjusting a dish for today’s convenience, such as turning a long simmerred stew into a quick soup or substituting ingredients, doesn’t necessarily mean betraying its essence. His philosophy, can you preserve the core flavors and meaningful parts of a dish, even if you’re reinventing it? For instance, transforming a layered lasagna into a baked casserole or swapping in accessible ingredients reflects the natural evolution of cuisine. Freeman captures this idea beautifully, quoting that a tradition is just an innovation that proved successful at some point. That mindset opens up a world of possibility for culinary reinterpretation. Now back to his innovative sub salad. Though modern panzanella is centered around bread and tomatoes, the original version predated tomatoes arriving in Europe in the 16th century and featured no fruit at all. Before the tomato’s introduction, this bread and vegetable salad was purely based on local ingredients and available produce. Initially, Freeman thought about making a chopped salad common in many variations. Yet, he realized a chopped salad leaves out the best part, the bread. Inspired by the breadcent ccentric meals he enjoyed in Italy, where he and his family often ate only faukatcha or other bread-based dishes, he decided to merge the concept. This combination results in a unique creation that marries the best qualities of both worlds. The salad brims with flavor thanks to layers of deli meats like ham, pepperoni, and salami complimented by provolone, black olives, and pickled banana peppers. Refreshing iceberg lettuce and thin slices of red onion add crunch. But the true star is the oven dried bread, slightly softened by tomato juice and drizzled with a lively balsamic vinegrett. The texture of this toasted bread, just moist enough and still crisp, is what elevates the dish, making each bite a delightful contrast of flavors and textures. Timing matters. Best enjoyed when tomatoes are in prime season, and eating it soon after assembly ensures the bread retains its perfect balance of crunch and tenderness. Freeman notes that this dish is one he keeps making, especially in summer, because it satisfies his cravings and embodies quick, flavorful eating. Whether you’re craving a fresh salad, a hearty sandwich, or a creative combination of both, this recipe offers a little something special. Do you agree that modern updates and adaptations can honor tradition while making meals easier and more enjoyable? or do you think sticking strictly to classic methods is the only true way? Drop your thoughts in the comments. It’s always fun to hear different perspectives on culinary innovation.
Dining and Cooking