[2] Arugula: a delightfully bitter green (photo courtesy Park Seed Company).

Panzanella (pon-za-NEL-ah) is a Tuscan-style bread salad made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it.

“Panzanella” translates to “bread in a swamp,” the swamp being the water or vinaigrette in which the bread is soaked.

Originally, people would go to their garden or forage in the field, bring in whatever vegetables they had and chop them to add to the bread cubes.

Cucumber, onion, tomato and often purslane, a salad green that grows wild, were common ingredients.

Early recipes were heavy on the onions, the cheapest ingredient to pair with the bread. When there wasn’t enough oil to spare, the bread was moistened in water.

Today, this peasant dish is a popular first course in Italy. It doesn’t appear often on menus of U.S.-based Italian restaurants. That’s too bad, because it’s a dish worth knowing.

So today’s tip is: Make a bread salad! It‘s a refreshing dish that takes just minutes to whip up.

While summer markets are have more bountiful produce choices, you can make panzanella with the basics—cucumbers, onions, carrots, celery, whatever you have on hand.

You can add ingredients beyond vegetables, as this recipe shows. It uses seasonal squash, mozzarella and lentils.

Want more beans? Add them to a panzanella of any kind.

Prep time for this recipe, which we adapted from Good Eggs is 30 minutes.

You can put this together in minutes if you have leftover squash and lentils or beans.

You can add more salad vegetables (cucumber, onion, cherry tomatoes, etc.). For a flavor lift, we also toss in whatever fresh herbs we have on hand; typically, basil, parsley or thyme.

Hard, two-day-old bread is fine; in fact, some consider it ideal.

Ingredients For 4 Servings

 
Preparation

1. PREHEAT the oven to 375°F. Arrange the squash in a single layer on a baking sheet and toss with a bit of olive oil and a few pinches of salt. Bake until tender and golden brown on the bottom, about 15 to 20 minutes. (Important: Squash can look bright orange on top but burnt on the bottom, so be sure to check the underside with a spatula.)

2. COMBINE the lentils and water/stock in a medium saucepan and bring to a boil. Cover tightly, reduce the heat and simmer until the lentils are tender, about 15-20 minutes. The lentils will double or triple in size.

3. HEAT the oil in a small skillet over medium-high heat until hot. Add the sage leaves and fry until crisp, 2–3 seconds. Remove the leaves with a slotted spoon and place on paper towels; sprinkle with coarse salt.

4. TOSS the lentils in a small bowl with a splash of red wine vinegar, the garlic paste, a drizzle of olive oil, a pinch or two of salt and a few grinds of black pepper.

5. TOSS the bread with the lentils, sage and squash in a large bowl or on a platter. Let it sit for a few minutes while you dress the arugula in a separate bowl, with a splash or two of red wine vinegar and a pinch of salt.

6. GENTLY fold in the arugula. Top with the mozzarella and serve.
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*Here are the different sizes of mozzarella balls.

Since grandma’s day, the American sandwich has evolved from meat, cheese or fish, on bread or a roll, with a schmear of mustard or mayo, to…anything goes.

Here’s what some of America’s chefs are doing with sandwich spreads, courtesy of Flavor And The Menu, a magazine that keeps chefs up-to-date on what their colleagues are doing nationwide.

But first:

 
 
SANDWICH SPREADS: 10 FLAVOR UPGRADES

“Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation,” begins the article.

If your favorite sandwich condiment is mustard or mayonnaise, it’s time for a flavor upgrade.
 
 
1. AÏOLI & OTHER FLAVORED MAYONNAISE (Photos #1 and #4)

Mayonnaise is a favorite condiment. In France, it takes the form of aïoli, garlic mayonnaise.

The past two decades have seen an explosion of flavors: bacon, basil, cayenne, chipotle, curry, horseradish and down through the alphabet, ending with wasabi. You can buy them or make them, by adding your flavor of choice to regular mayonnaise.

Chef examples:

 
Try these ideas:

 
 
2. CHUTNEY (Photo #2)

India’s spiced condiments boost flavor in sweet (fruit) or savory (herb or vegetable) variations.

Chef examples:

Try this idea:

 
 
3. CLASSIC SAUCES

The classic French mother sauces and secondary sauces can be ported to sandwiches—especially warmed.

Chef examples:

Try these ideas:

 
 
4. GLOBAL SAUCES (Photo #3)

Is there an area of the world that hasn’t sent its condiments and spices to the U.S.?

From a gochujang-spiked mayo to curry ketchup, globally flavored condiments add a touch of the exotic to the familiar sandwich.

Chef examples:

Try these ideas:

 
 
5. JAM (Photo #5)

Sweet and savory jams are right at home on a sandwich.

Chef examples:

 
Try these ideas:

[2] Try chutney, sweet or savory, as a sandwich spread. Here’s the recipe for this tomato chutney from NDTV.

[3] Burger with romesco sauce, from Morningstar Farms.

[4] A grilled pineapple BLT with sriracha mayo, at Half Baked Harvest.

[5] Jam as a touch of sweetness to a sandwich, and there are so many different pairings (photo courtesy Lexi’s Clean Kitchen).

[6] The classic pasta sauce also works as a sandwich spread. Use a chunkier style (less dripping with olive oil—photo Looby | IST).

 
 
6. PESTO (Photo #6)

This familiar pasta sauce can be made in many ways—changing the herb, nuts and cheese—to suit any sandwich.

Chef examples:

 
Try these ideas:

[6] Blue cheese dressing: great on burgers and many sandwiches (photo ©Picture-Perfect Meals).

[7] Tahini sauce, thick and spreadable (it’s diluted to make a sauce—photo Fotographica Basica | IST).

[8] Blue cheese dressing: great on burgers and many sandwiches (photo ©Picture-Perfect Meals).

[9] Add a fried egg to cold cuts, vegetarian sandwiches, anything you like (photo © Safe Eggs).

Using salad dressing on a sandwich is not a new idea: Think Reuben and Russian dressing.

Chef ideas:

 
Try these ideas:

 
 
8. TAHINI (Photo #7)

This smooth condiment and sauce is made from ground sesame seeds. It is a key ingredient in hummus, baba ghanouj and halvah, but it’s also coming into its own as a sandwich spread.

Chef examples:

Try these ideas:

 
 
9. TAPENADE (Photo #8)

Tapenade is a Provençal specialty made from puréed or finely chopped olives, capers and olive oil. It hits all the right flavor notes, and works with a broad selection of sandwich ingredients.

Chef examples:

 
Try these ideas:

10. YOGURT

This tangy, good-for-you ingredient has long been served as tzatziki (with chopped cucumber and mint), in gyro shops. Thankfully, it has traveled further.

Chef examples:

 
Try these ideas:

Flavor & The Menu didn’t include this one on their list, but it’s an option we use regularly: a fried (up, over, hard) or poached egg.

It adds flavor and texture to many sandwiches, including burgers. It gave its name to the BLTE—bacon, lettuce, tomato and egg (usually fried over) sandwich.

It’s great with everything from avocado toast to chicken/turkey to roast vegetables.

In photo #9, it’s on a hero. Give it a try!
 
Strut your sandwich!

We love the food at Tommy Bahama, so every time we receive a recipe from them, we make it (or ideally, head to the nearest Tommy Bahama restaurant and have it served to us, along with some delicious cuisine).

This sophisticated cocktail is perfect for the month of November, until cranberry flavors take over in December.

Tommy used canned pumpkin purée, maple syrup and a dash of bitters to make the base, along with Knob Creek bourbon and Sailor Jerry spiced rum (of course, you can use the brands you have on hand).

The drink is then finished with some ginger beer and the juice from a lime wedge. Why not make Pumpkin Paradise your house cocktail for November…or enjoyed it any Tommy Bahama Restaurant & Bar:

COCKTAIL RECIPE: PUMPKIN PARADISE

Ingredients Per Drink

 
Preparation

1. PLACE all ingredients except the ginger beer in a mixing glass. Add ice and shake with the mixing tin to break up the purée.

2. STRAIN into double rocks glass over fresh ice. Top with ginger beer. If desired, garnish with grated nutmeg.
 
 
ROCKS GLASS OR OLD FASHIONED GLASS VS. HIGHBALL GLASS OR COLLINS GLASS

Unless you’re an industry professional, it’s easy to get confused by the various names used for what seem to be the same cocktail glasses. Here’s a quick brush-up:
 
Old Fashioned Glass or Rocks Glass

The Old Fashioned glass, named after one of the original cocktails that was served in it, is also known as a rocks glass, a lowball (in contrast to the highball, or Collins glass), or tumbler.

Centuries ago, the glasses were much smaller, holding only a couple of ounces of whiskey—which is what bar patrons purchased before the advent of the cocktail (the history of cocktails).

There were no ice cubes back then (except in the ice houses of the wealthy), so no room was needed for them. Essentially, people were drinking double shots. Today, a cocktail can hold from two to four ounces of a spirit.

These days the sizes of rocks glasses are typically:

The glasses can have straight sides, or angle down to the base.

2. A rocks, or Old Fashioned, glass (photo courtesy Liquor.com).

[3] A highball, or Collins, glass (photo courtesy Liquor.com).

Rocks glasses are used for drinks built in the glass; no cocktail shaker or mixing glass is used. The ingredients are often added atop the rocks themselves, i.e., poured over the ice cubes. Alternatively, the rocks are added afterwards, with tongs.

Highball Glass Or Collins Glass

Tall drinks are served in straight-sided (“chimney”) glasses that have a few different names. There are minor distinctions; although for home use, one glass—highball or Collins—is enough.

You may hear the terms highball glass, Collins glass or Delmonico. Technically, each of those refers to a specific variation with the chimney shape.

Traditionally, each glass is used for specific cocktails; for example, a Gin Fizz in a highball glass and a Tom Collins in Collins glass, but the differences aren’t very important unless you’re an obsessive mixologist. What is important is that much like a champagne flute, the tall and narrow shape keeps your drink cold and carbonated because of its limited surface area

There is also a Delmonico glass, shorter than the first two (5-8 ounces); but an online search couldn’t even come up with a drink that is served in it.