This is the main content.
Sourdough Caesar Panzanella
Recipes
Sourdough Caesar Panzanella
8 servings
45 minutes total

Ingredients

  • 16 oz Bakery sourdough bread round
  • ¼ cup olive oil
  • 1 teaspoon roasted garlic-herb seasoning
  • 1 cup pitted Kalamata olives
  • 1 cup sliced banana pepper rings
  • 3 tablespoons capers
  • 1 Caesar chopped salad kit (romaine, Caesar dressing, Parmesan, and croutons; 9–10 oz)

Steps

    1. Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Add oil and seasoning; toss to coat.
    2. Spread bread mixture in single layer on baking sheet. Bake 18–20 minutes until lightly golden and dried. Let stand 10 minutes to cool.
    3. Meanwhile, drain olives, banana pepper rings, and capers. Combine salad kit ingredients, olives, banana pepper rings, and capers in serving bowl. Add bread and toss to coat. Serve
Other Preparation Methods
    • Bread bowl: Scoop out center of sourdough round without breaking bottom and sides, then tear scooped-out bread into small pieces. Place bread round on serving platter and fill with onion dip. Serve with bread pieces for dipping.
    • Breakfast: Toast 2 slices bread; butter 1 slice. Top buttered side of bread with cooked bacon, fried egg, and remaining slice bread.

Amount per ⅛ recipe serving: Calories 280, Total Fat 14g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 900mg, Total Carb 33g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 0%