Buttery grilled cheese cubed and tossed in parm , served with diced tomatoes, cucumbers and red onion , basil and oregano, served with a crushed tomato and garlic quick vinaigrette
/jumptorecipe
FEATURED STANDOUTS
Sourdough
Chewy with a crisp crust, sourdough has an interior riddled with irregular holes. It brings a robust and tangy foundation to the grilled cheese panzanella. Sourdoughs characteristic tartness is a result of the fermentation process. This provides a delightful counterpoint to the richness of the cheese. It also contrasts with the sweetness of the tomatoes. Beyond its unique flavor, sourdough’s dense yet airy crumb structure is ideal for this salad. It absorbs the vinaigrette without becoming quickly waterlogged.
Provolone Cheese
Provolone is a semi-hard Italian cheese. It is a cornerstone of this panzanella. It offers a mild and subtly nutty flavor profile that harmonizes beautifully with the other ingredients. Its smooth melting quality is crucial. It creates the quintessential “grilled cheese pull.” This is an irresistible, stretchy, and buttery cheese.
Basil
Bright and intensely herbal, fresh basil has a delicate peppery finish. It is indispensable in this salad. It infuses the dish with an invigorating burst of freshness. Its aromatic qualities lift the entire dish. They cut through the richness of the cheese. Basil adds a vibrant, almost sweet, undertone.
Oregano
Earthy and subtly bitter with a warm, almost peppery note, dried oregano adds essential depth of flavor to the vinaigrette. Its robust warmth complements the acidity of the tomatoes and vinegar, creating a more complex and inviting dressing.
Tomato
Ripe roma tomatoes are juicy, sweet, and perfectly acidic. Tomatoes are the foundational element of both the panzanella salad and its accompanying vinaigrette. Their vibrant flavor adds a crucial balance. It does so whether they are in rustic, chunky pieces for the salad or puréed into the tangy dressing. Their natural sugars complement the richness of the cheese and the sharpness of the vinegar. Tomatoes add a burst of freshness and a beautiful ruby hue.
Garlic
Fresh garlic is aromatic, pungent, and deeply savory. It is a powerful flavor enhancer. It infuses the dressing with an essential depth and complexity. Its distinctive bite contrasts with the sweetness of the tomatoes.
Cucumber
Cucumber is cool, crisp, and remarkably refreshing. It lightens the overall salad. It provides a vital textural contrast to the buttery grilled bread and the softer elements. Its high water content and subtle, clean flavor cleanse the palate, offering a welcome respite from richer components. The refreshing crunch of cucumber adds a lively dimension to each bite. This prevents the dish from feeling heavy.
Oil & Vinegar
The classic pairing of oil and vinegar forms the very soul of the panzanella vinaigrette. It creates a perfect balance of richness and brightness. This combination binds all the flavors together. High-quality olive oil contributes a smooth, almost velvety richness and a subtle fruitiness, coating the ingredients and carrying the flavors. Vinegar, particularly a good quality red wine, introduces a sharp acidity. It cuts through the richness and brightens the fresh ingredients. It also stimulates the palate.
TIPS & TRICKS FOR THE BEST GRILLED CHEESE PANZANELLA SALAD
Is the salad warm?
Yes, at least partially. The grilled cheese croutons are best when served warm so they stay crisp outside and soft inside. The vegetables are room temperature or lightly chilled, so you get a satisfying mix of warm and cool bites.
Can you make a large batch of the vinaigrette?
Absolutely. The crushed tomato vinaigrette keeps well for up to 5 days in the refrigerator. Store it in a sealed jar, and shake before each use. It also doubles as a dip for bread sticks or a sauce for roasted veggies.
Can you make this recipe ahead?
Partially. You can prep the vegetables and make the vinaigrette a day ahead. Grill and cube the sandwiches right before serving so they keep their texture. If you need to pre-assemble, store the grilled cheese separately. Use an airtight container at room temperature for up to 4 hours. Toss everything together just before serving.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Pan
Mixing bowl
Cutting board
Chef knife
Tongs
SIMILAR INGREDIENTS TO
Salted Soft Pretzel Chopped Salad
CUCUMBER VINAIGRETTE
SOUTHWESTERN SHRIMP SALAD
ENJOY THIS RECIPE WITH
GARDEN HUMMUS
CHOPPED CHERRY & SPINACH SALAD
BANH MI SANDWICHES
RECIPE
Grilled Cheese Panzanella Salad
Ingredients
Method
- Prepare the Vinaigrette: In a small bowl, combine the crushed fresh tomato, crushed garlic, and salt. Lightly mash the ingredients together. Once the juices begin to flow, add the red wine vinegar and continue mashing. Finally, whisk in the olive oil and season with additional parmesan, salt to taste. Set aside.
- Make the Grilled Cheese: Place the provolone cheese between the two slices of sourdough bread.
- Melt the butter in a pan over medium heat. Once melted, add the sandwich to the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Remove the grilled cheese from the pan and let it cool slightly for a few minutes. Sprinkle with a little extra parmesan cheese. Once cool enough to handle, cut the sandwich into cubes.
- Assemble the Salad: In a large mixing bowl, combine the grilled cheese cubes, diced cucumber, diced tomato, diced red onion, and fresh herbs (basil and oregano).
- Pour the prepared vinaigrette over the salad ingredients and toss gently to coat. Serve immediately.
LET’S STAY CONNECTED
[ss_social_follow networks=”Pinterest”]
One response to “Grilled Cheese Panzanella Salad ”
[…] Grilled Cheese Panzanella Salad […]