Ciabatta Rolls With Green Olives And Chillies Recipes

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RUSTIC RIB-EYE ON CIABATTA



Rustic Rib-Eye on Ciabatta image

Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak.

Provided by Culinary Envy

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 1h58m

Yield 6

Number Of Ingredients 17

3 (8 ounce) rib-eye steaks
3 tablespoons butter, or as needed
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon garlic oil
1 teaspoon brown sugar
1 large onion, halved and thinly sliced
1 tablespoon red wine vinegar
5 tablespoons prepared pesto sauce
2 tablespoons mayonnaise
2 teaspoons lime juice
¼ cup butter, melted
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch salt
1 loaf ciabatta bread, split in half horizontally
4 slices Muenster cheese

Steps:

  • Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
  • Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
  • Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
  • Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

Nutrition Facts : Calories 690.9 calories, Carbohydrate 42.6 g, Cholesterol 105.2 mg, Fat 46.1 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 20.6 g, Sodium 879.9 mg, Sugar 2.8 g

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

CIABATTA ROLLS WITH GREEN OLIVES AND CHILLIES



Ciabatta Rolls With Green Olives and Chillies image

The inspiration for this recipe can from some rolls I bought - they were very expensive. I have recreated them using my bread machine, they are great with cheese or soup. The recipe has a traditional starter made the night before you bake the rolls.

Provided by Whizz

Categories     Breads

Time 15h

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon quick-rising yeast
175 g white bread flour
200 ml water
1/4 teaspoon quick-rising yeast
325 g white bread flour
1/2 teaspoon caster sugar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
80 ml water
100 g green pitted olives in brine
1 teaspoon oregano (dried)
3/4 teaspoon chili flakes (dried)
1/4 teaspoon fresh ground black pepper

Steps:

  • For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
  • Stage 1.
  • Add the ingredients in the order shown.
  • Select Pizza Dough program and turn off the machine after 15 minutes.
  • Leave for 12 hours in the Kitchen.
  • Stage 2.
  • Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
  • Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
  • Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
  • When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
  • The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
  • Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
  • Heat the oven to 425 F (220 C).
  • Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
  • Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
  • Put in the oven and bake for 20 - 25 minutes or until golden brown.
  • At end of baking period, remove for oven and place on a cooling rack to cool for a while.
  • Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH



Ciabatta Deli Sandwiches: a Hearty Italian-Style Sandwich image

This two-fisted sandwich boasts a variety of colors and flavors. Like red, plump tomatoes; fresh basil and mozzarella; red onions and green peppers; salami, ham and capacolla - drizzled with homemade Italian vinaigrette. These classic Italian flavors make a great combination for this well-loved Italian American sandwich. Chips or a scoop of potato salad and a piece of seasonal fruit make this a delicious, satisfying meal.

Provided by Feast Your Eyes

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 ciabatta rolls, halved lengthwise
mayonnaise, to taste
2 cups iceberg lettuce, shredded
1 large plump beef steak tomatoes, sliced thin
kosher salt & freshly ground black pepper, to taste
1 red onion, sliced thin and separated into rings
1 green pepper, seeded and sliced into thin rings
10 ounces whole-milk mozzarella cheese, thinly sliced
12 fresh basil leaves, rinsed and patted dry
1/2 cup black olives, sliced
hard salami, baked ham, capacolla
italian vinaigrette (Recipe Below)
red pepper flakes, to taste

Steps:

  • Spread desired amount of mayonnaise on each ciabatta's top and bottom.
  • Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
  • Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
  • Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
  • Unwrap and enjoy!
  • ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
  • Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.

CIABATTA PIZZAS WITH STICKY ONIONS



Ciabatta pizzas with sticky onions image

If you need to grab a quick dinner, pop these in the oven and serve with a salad

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
2 large onions , thinly sliced
1 garlic clove , sliced
leaves from 2 rosemary sprigs, chopped
10 peppadew peppers from a jar, quartered
3 tbsp black olives , pitted and halved
1 ciabatta loaf, sliced lengthways and halved
2 handfuls grated gruyères or cheddar

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
  • Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.

Nutrition Facts : Calories 357 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Protein 13 grams protein, Sodium 1.5 milligram of sodium

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