Toasted Rye Bread Panzanella Recipe

Name: Toasted Rye Bread Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups torn rye bread with seeds; 1/2 cup apple cider; 1/3 cup cider vinegar; 1 1/2 tablespoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 8 ounces precooked chicken sausage, sliced; 2 apples, halved, cored and cut into 1/2-inch cubes; 1/2 small red onion, sliced (about 1/4 cup); 2 large ribs celery, sliced (about 1/2 cup); 1 cup coarsely chopped parsley; Salt and pepper

Servings: persons

3 cups torn rye bread with seeds
1/2 cup apple cider
1/3 cup cider vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
8 ounces precooked chicken sausage, sliced
2 apples, halved, cored and cut into 1/2-inch cubes
1/2 small red onion, sliced (about 1/4 cup)
2 large ribs celery, sliced (about 1/2 cup)
1 cup coarsely chopped parsley
Salt and pepper

1
Preheat oven to 350u00b0F. Arrange bread in a flat layer on a baking sheet and bake until pale golden, 8 to 10 minutes. Transfer to a serving bowl; let cool.
2
In a small bowl, whisk together apple cider, vinegar, mustard and 1 Tbsp. oil. In a large nonstick skillet, warm remaining 1 Tbsp. oil over medium heat. Cook sausage, turning, until golden brown on both sides, about 4 minutes total. Transfer to bowl with bread pieces. Add apples to skillet; cook, stirring, until golden and soft, about 6 minutes. Transfer to bowl with sausage and bread. Remove skillet from heat and pour in cider mixture, stirring and scraping up any browned bits.
3
Pour hot cider mixture into bowl with bread mixture; add onion, celery and parsley, tossing to combine well. Season with salt and pepper.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups torn rye bread with seeds, 1/2 cup apple cider, 1/3 cup cider vinegar, 1 1/2 tablespoons Dijon mustard, and more.

Yes, Toasted Rye Bread Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Toasted Rye Bread Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions