Pastrami And Rye Panzanella Recipe Epicuriouscom Food

PANZANELLA

Steps:

• For the croutons: Preheat the oven to 275 degrees F.
• Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
• For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
• For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

PASTRAMI AND RYE PANZANELLA

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

PASTRAMI ON RYE

Steps:

• Butter both slices of bread and toast until golden.
• Spread mustard on both slices.
• Warm pastrami in a hot skillet until heated through.
• Pile on top of one slice of the bread and carefully close the sandwich.
• To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

RADICCHIO, FENNEL, AND OLIVE PANZANELLA

Steps:

• Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
• Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
• Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
• DO AHEAD: Salad can be dressed the night before. Cover and chill.

RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE

Steps:

• Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
• Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
• In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
• To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
• To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.