Sourdough Panzanella with Grilled Chicken

In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.

• 
  
  1/2 cup olive oil; more for the grill
  
  


• 
  
  4 3/4 inch-thick slices sourdough bread
  
  


• 
  
  1 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 tsp. smoked sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. boneless, skinless chicken breast halves, trimmed
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 anchovy fillet, rinsed
  
  


• 
  
  1 small clove garlic
  
  


• 
  
  4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
  
  


• 
  
  1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
  
  


• 
  
  1/2 small red onion, chopped (1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
  
  

Tip:

For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the  thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 
  
  3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
  
  


• 
  
  2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
  
  


• 
  
  3 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. minced fresh oregano
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Parmigiano-Reggiano, for shaving
  
  

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Sourdough Panzanella with Grilled Chicken

In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.

• 
  
  1/2 cup olive oil; more for the grill
  
  


• 
  
  4 3/4 inch-thick slices sourdough bread
  
  


• 
  
  1 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 tsp. smoked sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. boneless, skinless chicken breast halves, trimmed
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 anchovy fillet, rinsed
  
  


• 
  
  1 small clove garlic
  
  


• 
  
  4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
  
  


• 
  
  1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
  
  


• 
  
  1/2 small red onion, chopped (1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
  
  

Tip:

For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the  thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

Quick Chocolate Bread Pudding

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.

• 
  
  1 cup whole milk
  
  


• 
  
  6 Tbs. packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups)
  
  


• 
  
  4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped
  
  

Position an oven rack about 6 inches from the broiler and heat the broiler on high.


In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.


Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.


Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.


Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.

Sourdough Panzanella with Grilled Chicken

In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.

• 
  
  1/2 cup olive oil; more for the grill
  
  


• 
  
  4 3/4 inch-thick slices sourdough bread
  
  


• 
  
  1 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 tsp. smoked sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. boneless, skinless chicken breast halves, trimmed
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 anchovy fillet, rinsed
  
  


• 
  
  1 small clove garlic
  
  


• 
  
  4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
  
  


• 
  
  1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
  
  


• 
  
  1/2 small red onion, chopped (1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
  
  

Tip:

For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the  thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

Quick Chocolate Bread Pudding

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.

• 
  
  1 cup whole milk
  
  


• 
  
  6 Tbs. packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups)
  
  


• 
  
  4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped
  
  

Position an oven rack about 6 inches from the broiler and heat the broiler on high.


In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.


Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.


Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.


Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.