Hans’ Panzanino

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The first written recipe for  Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern  Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
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The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂
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Here  now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
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Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzanino in Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great  Hans’ Panzanino  you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it :
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“””   Hans’ Panzanino   “”””
(As in Panzanella / Panino)
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And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
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Bon Appétit !   Life is Good !
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Click here for  Panzanella  on  ChefsOpinion
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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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Hans' Panzanino

Hans’ Panzanino

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Hans' Panzanella Panino

Hans’ Panzanino

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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5 comments

  1. Hans I am sorry but a panino is a sandwich,what you described is a Crostone or a Bruschetta. A panino is a small baguette or two pieces of bread meant to be consumed everywhere. Although you Panzanino is cute it would have to be consumed sitting down. I don’t know about your cheese and salame,they don’t look Italian.When I use Canadian Bacon I don’t call it Westphalian ham. Don’t mean any insult,just debating,it is my opinion.Auf Wiedersehen

    gino troia

    Liked by 2 people

    1. Hi Gino, |
      the name was given in jest 🙂
      “Panzino is a made-up name, so I figure- no harm done. 🙂 (INSPIRED by panzanella and panino)
      As for the Salami and Cheese, I bought them at “Doris Italian Market”, marked “Salami” and “Parmigiano Reggiano”. This is America, you’ll find many imitation foods here.
      I used to live in Italy(Torino), and, because of that and through my profession, have seen and eaten a ton of the real stuff, so yes, you are absolutely right, the salami looks not like something you’d find in an Italian butcher shop 🙂
      Thank you for your comments, these keep me on my toes .
      Best regards,
      Hans
      Cheers !

      Like

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