Toasted Rye Bread Panzanella

Name: Toasted Rye Bread Panzanella
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

11 ingredients

3 steps

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

Directions

1

Preheat oven to 350°F. 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.