Ciabatta With Spinach And Soft Cheese Recipes

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17 BEST CIABATTA SANDWICH RECIPES



17 Best Ciabatta Sandwich Recipes image

Categories     Sandwich

Number Of Ingredients 6

unsliced rustic ciabatta bread
shredded romaine lettuce
sliced salami
kalamata olive tapenade
sliced provolone cheese
onion, tomatoes

Steps:

  • Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
  • Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
  • Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.

ITALIAN EGG BAKE WITH CIABATTA, SMOKED MOZZARELLA, & SPINACH



Italian Egg Bake with Ciabatta, Smoked Mozzarella, & Spinach image

Just because breakfast casseroles are an easy, make-ahead way to feed a crowd, it doesn't mean that they can't also be elegant and beyond tasty. What makes this Italian egg bake so scrumptious is the quality and choice of ingredients. This Italian egg bake (also known as strata) is made from crusty ciabatta bread, tangy smoked mozzarella, sweet and meaty sun-dried tomatoes, and the freshest spinach from Caruso Farms East. Since it can be made the night before, an Italian breakfast casserole is a perfect meal for a lazy Sunday, and special enough to serve to mom this Mother's Day.

Provided by Sylvia

Categories     Breakfast     Brunch

Number Of Ingredients 9

1 lb country Italian bread (cut into 1-inch cubes)
2 cups cubed smoked mozzarella (about 1 lb) (cut into ½-inch cubes)
1 cup sundried tomatoes in oil (rough chop)
2 cups chopped spinach
6 eggs
3 cups heavy cream
⅓ cup grated parmesan cheese
½ tsp salt
¼ tsp pepper

Steps:

  • Preheat your oven to 350° F.
  • Grease a 9x13 baking dish with butter or cooking spray.
  • Cube bread and cheese and chop sundried tomatoes and spinach.
  • Add half of the cubed bread, cheese, sundried tomatoes, and spinach to your greased baking dish, making sure to evenly distribute all the ingredients.
  • Repeat with the remaining ingredients.
  • In a separate bowl, whisk six eggs. Whisk in the heavy cream, parmesan cheese, salt, and pepper.
  • Pour egg mixture over the casserole. Use your hands to push down on the cubed bread and let the custard soak in for 30 minutes.
  • After 30 minutes, press down on the casserole again, making sure that all the bread is moist. Cover the casserole with foil and bake in the oven for 30 minutes.
  • Remove the foil and bake for 15 minutes and serve.

BRUSCHETTA WITH FONTINA AND GREENS



Bruschetta with Fontina and Greens image

Provided by Giada De Laurentiis

Categories     appetizer

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Extra-virgin olive oil, for drizzling
1 garlic clove, halved
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces (12 cups) baby spinach
Kosher salt
2 cups (4 ounces) shredded fontina cheese

Steps:

  • For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
  • For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
  • Transfer the bruschetta to a platter and serve.

GRILLED CHEESE WITH SPINACH AND PANCETTA



Grilled Cheese with Spinach and Pancetta image

Provided by Giada De Laurentiis

Time 47m

Yield 8 sandwiches

Number Of Ingredients 9

Vegetable oil cooking spray
6 ounces pancetta, cut into 1/8-inch-thick slices
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded mild Cheddar
1 teaspoon kosher salt
1 tablespoon vegetable or canola oil, plus extra, as needed
2 packed cups coarsely chopped baby spinach
16 (1/3-inch-thick) slices country-style white bread

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
  • In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
  • Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.

FLORENTINE CIABATTA



Florentine Ciabatta image

I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 12

1/2 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon dried oregano
Dash crushed red pepper flakes
1 loaf (16 ounces) ciabatta bread, cut into 16 slices
1/3 cup chopped oil-packed sun-dried tomatoes
1/3 cup chopped roasted sweet red peppers
1/4 cup frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese
1/3 cup pine nuts, toasted

Steps:

  • In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely., Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.

Nutrition Facts : Calories 200 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CIABATTA PANINI



Ciabatta Panini image

A yummy warm sandwich served by itself with lunch or with soup for dinner! This meal can also be easily adjusted to suit your individual tastes and lifestyles.

Provided by gibsey23

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 4

Number Of Ingredients 10

8 slices provolone cheese
4 ciabatta rolls, split
12 slices pancetta
2 cups baby spinach leaves
1 large tomato, sliced
2 roasted red bell peppers, sliced
½ small red onion, thinly sliced
¼ cup olive oil
2 tablespoons red wine vinegar
salt and ground black pepper to taste

Steps:

  • Preheat panini press and lightly oil the grates.
  • Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.
  • Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 37.7 g, Cholesterol 69.4 mg, Fat 42.6 g, Fiber 2.9 g, Protein 31.5 g, SaturatedFat 15.9 g, Sodium 1699.6 mg, Sugar 3.7 g

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

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