In 2013 I was introduced to Bread Zeppelin, a restaurant claiming to elevate your salad experience. The secret? Stuff your favorite salad into a loaf of delicious french bread. I’m sharing the secrets to success in this recipe!
| Prep Time | 10 minutes |
| Servings |
sandwich
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Ingredients
- 1.5 oz Romaine Heart
- 13 g Leaf Spinach
- 13 g Pepperoncini Rings
- 4 olives Kalamata Olives
- 35 g On-the-vine Tomato
- 11 g Red Onion
- 11 g Feta Cheese
- 2 oz Grilled Chicken
- 1.5 tbsp Yogurt Feta Dill Dressing
- 1 roll Bolillo Roll
Ingredients
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Instructions
- Toast your bolillo roll in a toaster oven.
- Add all of your ingredients except for the dressing into a bowl and empty onto a cutting board.
- Finely chop your ingredients and return to bowl.
- Add dressing to salad and toss.
- Once the roll is toasted remove from toaster over. Let sit for a minute as it may be hot.
- Using a bread knife cut one end of the bread. Insert the knife into the bread to cut out the innards. Replace bread innards with salad and enjoy!
Recipe Notes
- We use bolillo rolls they're .$25 each at our Kroger, but feel free to use any wide baguette.
- Depending on the size of your roll you may have leftover salad.
