Ciabatta Sandwich
Tired of boring lunches? This loaded Italian ciabatta sandwich is a game-changer. It’s packed with a vibrant, homemade sun-dried tomato pesto, layers of classic deli meats, and creamy mozzarella cheese. It’s a rustic, delicious meal that feels like a mini-vacation to Italy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Lunch, Sandwich
- Cuisine: Italian-American
Ingredients
Scale
For the Sun-Dried Tomato Pesto:
- 1½ cups sun-dried tomatoes (packed in oil, don’t rinse)
- 1 cup fresh basil, packed
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese, freshly grated
- 4 tbsp pine nuts
- 1 small garlic clove
- Salt and black pepper, to taste
For the Sandwich:
- 1 large (14oz / 400g) ciabatta loaf
- 8 slices Prosciutto
- 8 slices deli-style turkey
- 10 slices salami
- 5 oz (150g) fresh mozzarella, sliced
- ½ small head of iceberg lettuce, shredded
- A handful of Guindilla chillies (or pepperoncini), finely sliced
Instructions
- Make the Pesto: In a food processor, combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until everything is coarsely chopped. With the processor on low, slowly stream in the olive oil until a thick, rich paste forms.
- Prep the Bread: Slice the ciabatta loaf in half horizontally. For the best results, warm it in the oven for a few minutes to make the crust crispy. Slather a generous amount of the sun-dried tomato pesto all over the bottom slice.
- Layer and Melt: Layer the prosciutto, turkey, and salami onto the pesto. Tip: Gently ruffle the meats as you add them for better texture. Top with the sliced mozzarella. For extra-gooey cheese, place the open-faced sandwich under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- Finish and Serve: Remove from the broiler and top with the shredded lettuce and sliced chillies. Place the top of the ciabatta on, press down gently, and use a serrated knife to slice into 6 even portions. Enjoy immediately!
Notes
- Serving Suggestions: This sandwich is a meal on its own! It pairs perfectly with kettle-cooked potato chips or a simple green salad with a light vinaigrette.
- Tips & Tricks: Don’t skip warming the bread—it makes a huge difference! For the best flavor and melt, always grate your Parmesan from a block.
- Storage & Make-Ahead: The pesto can be made up to a week in advance and stored in an airtight container in the fridge. Assembled leftover sandwiches can be wrapped tightly and refrigerated for up to 2 days; they are delicious cold as the flavors meld together beautifully.
Find it online: https://recipesh.com/ciabatta-sandwich/