What do you get when you put the delicious ingredients of a Muffuletta sandwich in a Panzanella salad? The ultimate bread salad, bursting with ripe tomatoes, olives, salami, Sopressata, and mozzarella cheese! It's hearty enough to make it a refreshing summer meal.
Place the oil in a deep sided sauté pan over low to medium heat. Add the bread and salt, and toss to evenly coat the bread on all sides. Let it toast on the stove for about 10 minutes, tossing frequently, until golden brown. Set aside.
Place the tomatoes, cucumber, red peppers, red onion, and olives in a large bowl.
Make the vinaigrette by whisking together the garlic, mustard, and vinegar. While whisking gradually add the olive oil. Season with salt and pepper and toss into the vegetables.
Add the toasted bread, sliced Paninos, and Sopressata, and toss to combine. Let it sit for about 15 minutes, and serve immediately.