Antipasti Panzanella: A Deconstructed Italian Sandwich
I can’t decide whether this is more appropriately categorized as an antipasti panzanella or a deconstructed Italian sandwich. “Deconstructed” is all the rage it seems, but it’s a bit misleading. It implies that I at one point had an intact Italian sammy and deconstructed it to make this dish, which of course I did not. But as a chef, I can see the allure of the “deconstructed” trend: it’s a fun opportunity to rethink a classic… or to convince folks to pay big bucks for something you don’t have to put together, just because it sounds cool. More often than not, in my experience, “deconstructed” has delivered. One the most memorable cocktails I’ve ever had was a mint julep at Rogue 24, served “deconstructed,” the liquid ice and lime gel in a tumbler and a shot of Wisconsin whiskey in a shot glass on the side for you to mix yourself. Few cocktails leave me talking about them years later, but this one does.
I’m afraid I’ve digressed. Sorry! Anyways, when I saw the recipe for a chopped salad with all the ingredients of an Italian sandwich I thought, “Man, that looks amazing! Except (when it’s good bread) bread is the best part!” I discovered panzanella last summer, and have pretty much remained smitten, so of course a panzanella immediately came to mind. I used a whole grain sourdough, but any high quality rustic loaf will do.
Now that picnic season is in full gear, this is a great recipe to have in your back pocket. You can make this a day in advance – because you toast the bread first, it doesn’t get soggy! Another option is to make the dressing and toast the bread the night before and then assemble the salad an hour or two before serving. Another perk: this makes a very large portion. The picture below, featuring my very largest bowl, shows only about half of the salad this recipe made. This will easily serve up to 16 guests at a potluck, or as a main course for eight folks who all want seconds!
Antipasti Panzanella: A Deconstructed Italian Sandwich
Inspired by Smitten Kitchen
Oregano dressing
4 cloves garlic
2 tablespoons dried oregano
2 teaspoons coarsley ground salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/3 cup red wine vinegar
1/3 cup olive oil
Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a jar and drizzle in the lemon, vinegar and oil. Shake well.
Salad and assembly
1 (15-ounce) can chickpeas, rinsed
1 small red onion, peeled and sliced into thin rings
1/2 pound sliced provolone cut into 1/4-inch strips
1/2 pound sliced salami, cut into 1/4-inch strips
8 pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes, halved
1 medium to large head iceberg lettuce halved, cored, and sliced into 1/2-inch ribbons
1 small head radicchio, halved, cored and sliced in 1/4-inch ribbons
1 loaf high quality bread (I used whole grain sourdough), cut into cubes and toasted
To Assemble salad: Toss the lettuce and the radicchio together in a very large bowl*. Fold in onion, tomatoes and chick peas. Toss in meat, cheese and pepperoncini slices. Next, toss with dressing. Add the toasted bread cubes and toss. Finally, season with salt and pepper and mix well. Set aside until ready to serve. I recommend letting it sit for at least an hour so the bread can absorb everything.
*This makes a very large portion. Unless you have a very large bowl, I recommend dividing ingredients evenly into two bowls so you are able to mix well.
Serves 12-16
