panzanella question!

so i was planning on making a small batch of panzanella for tomorrow's brown bag lunch, but i can't decide whether to assemble the ingredients tonight or in the morning. would preparing the panzanella the night before make the bread too soggy the next day? the bread is pretty stale, definitely unsandwichable. eep, help!!

ps any extra super special panzanella recipes are welcomed in this thread.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.