Colorful salad in ciabatta

Ingredients for 4 servings:

• 1 fresh ciabatta (approx. 500 g)
• 50 g butter
• 300 g smoked salmon
• 5 tbsp oil
• 600 g bell pepper(s), colored
• 250 g cucumber(s)
• 150 g radishes
• 1 romaine lettuce(s), mini (approx. 150 g)
• 1 m.-sized onion(s)
• 3 tbsp Balsamic vinegar bianco
• Salt
• pepper
• 125 g mayonnaise (salad mayonnaise)
• 80 g tomato ketchup
• 2 tbsp milk
• 1 tbsp Worcestershire sauce
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish for grilling

Cut a wedge-shaped lid from the middle of the bread. Cut the lid into small cubes. Melt the butter in a large pan and toast the bread cubes until crispy and brown, turning occasionally. Remove from the pan and let cool. Cut the smoked pork into cubes. Heat 2 tablespoons of oil in a pan and fry the smoked pork for 4-5 minutes, turning occasionally. Let cool. Clean, wash, and drain the bell pepper, cucumber, radishes, and romaine lettuce. Dice the bell pepper and cut the radishes into wedges. Quarter the cucumber lengthwise and slice. Cut the lettuce into strips. Peel and dice the onion. Mix together the vinegar, salt, pepper, and onion. Whisk in 2-3 tablespoons of oil. Mix the bell pepper, cucumber, radishes, lettuce, and smoked pork with the pan juices with the vinaigrette. Fill the bread with plenty of lettuce. Place the remaining lettuce in a bowl. Mix together the mayonnaise, ketchup, and milk. Season to taste with Worcestershire sauce, salt, pepper, and sugar. Drizzle some of the cocktail sauce over the salad in the bread and top with croutons. Cut the bread into 4 pieces. Serve with the remaining sauce and croutons, along with the remaining salad.