Ciabatta Sandwich Recipes

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CIABATTA STEAK SANDWICH



Ciabatta Steak Sandwich image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 (2 pound) London broil
1 tablespoon olive oil
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons pesto
1/4 cup mayonnaise
4 ciabatta rolls, sliced in 1/2 lengthwise
3 plum tomatoes, sliced

Steps:

  • Preheat grill to medium heat.
  • Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
  • In a small bowl, combine pesto and mayonnaise.
  • Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

MILANO CIABATTA SANDWICH



Milano Ciabatta Sandwich image

Hearty Italian-style sandwich slices boast a trio of colors and flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 16

Number Of Ingredients 7

1 loaf (1 pound) unsliced rustic ciabatta bread
1/2 cup kalamata olive tapenade
2 cups shredded romaine lettuce
1/4 large sweet onion, sliced (1 cup)
8 ounces sliced salami
8 ounces sliced provolone cheese
2 medium tomatoes, sliced

Steps:

  • Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
  • Cut sandwich into 16 pieces.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg

CIABATTA



Ciabatta image

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.

Provided by Benoit Hogue

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT1h

Yield 15

Number Of Ingredients 10

⅛ teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm water
1 cup bread flour
½ teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
⅔ cup warm water
1 tablespoon olive oil
2 cups bread flour
1 ½ teaspoons salt

Steps:

  • To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  • To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  • Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  • At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
  • Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g

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 CIABATTA SANDWICH



Italian Ciabatta Sandwich image

Italian Ciabatta Sandwich Recipe with Mozzarella, Basil, Arugula and Roasted Red Peppers

Provided by MacKenzie Smith

Categories     Entree     Sandwich

Time 15m

Number Of Ingredients 10

1 large ciabatta roll
1/2 tablespoon olive oil
1/2 tablespoon white balsamic glaze , divided
6 large basil leaves
1/4 pound rosemary ham
1/4 pound salami
1/4 pound fresh mozzarella
1/2 red pepper (roasted)
1/2 yellow pepper (roasted)
1 handful arugula

Steps:

  • Gather the ingredients.
  • Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes.
  • Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside.
  • On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula.
  • Put the remaining half of the ciabatta roll on top.
  • Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife . Enjoy.

Nutrition Facts : Calories 1326 kcal, Carbohydrate 82 g, Cholesterol 268 mg, Fiber 7 g, Protein 83 g, SaturatedFat 28 g, Sodium 4249 mg, Sugar 16 g, Fat 74 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

CIABATTA GRINDER SALAD SANDWICH



Ciabatta Grinder Salad Sandwich image

Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!

Provided by LaDonna Langwell

Categories     Pork Sandwiches

Time 40m

Yield 4

Number Of Ingredients 21

2 each ciabatta rolls, sliced in half
5 thin slices provolone cheese
4 thin slices deli turkey
4 thin slices deli ham
4 thin slices soppressata
4 thin slices prosciutto
16 slices mini pepperoni
¼ cup grated Parmesan cheese, or to taste
1 medium tomato, thinly sliced
1 drizzle olive oil, or to taste
salt and freshly ground black pepper to taste
½ cup mayonnaise
1 teaspoon red wine vinegar, or more to taste
1 clove garlic, grated
1 teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
¼ head iceberg lettuce, shredded
½ medium red onion, thinly sliced
¼ cup sliced pepperoncini peppers, drained

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
  • Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
  • Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
  • Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
  • Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
  • While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
  • Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
  • Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
  • Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Nutrition Facts : Calories 1117.3 calories, Carbohydrate 120.5 g, Cholesterol 79.8 mg, Fat 51.1 g, Fiber 7.5 g, Protein 42.1 g, SaturatedFat 14.7 g, Sodium 3184.4 mg

CIABATTA CHICKEN SANDWICH



Ciabatta Chicken Sandwich image

A restaurant-style, hearty sandwich that brings rave reviews! It's a little more work than your standard sandwich, but well worth it!

Provided by Darling76

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 ciabatta rolls, sliced
4 boneless skinless chicken breasts
Italian salad dressing
4 slices tomatoes
4 slices monterey jack pepper cheese
mayonnaise
baby spinach leaves

Steps:

  • Brush chicken with Italian dressing.
  • Grill or bake until fully cooked. Keep warm.
  • Spread 1 tablespoon of mayo on the insides, both sides of the ciabatta rolls, and place mayo side down on a medium hot skillet, until the bread is golden brown.
  • Assemble your sandwich: Chicken, cheese, tomato, baby spinach.
  • 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.

TOASTED CIABATTA SANDWICH



Toasted Ciabatta Sandwich image

A sandwich that tastes like "white pizza" Very good!!! I got this idea from a sandwich I ate at a "starbucks" :) * go figure*

Provided by starbucksgurl

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

8 ounces mozzarella cheese
4 -5 large fresh basil leaves
4 ciabatta rolls
1/2 cup butter
1 tomatoes

Steps:

  • Cut ciabatta in halves and set aside.
  • put butter and basil in food processor and mix til well blended.
  • spread mixture on all halves of ciabatta.
  • slice tomato and mozzerela to desired thickness and lay one to two slices tomato and 1 to 2 slices mozzerella on four of the ciabatta halves.
  • put in toaster oven (or you can microwave this if you wish) until cheese starts to melt. place other side of ciabatta on top and enjoy!

Nutrition Facts : Calories 379.2, Fat 35.8, SaturatedFat 22.1, Cholesterol 105.8, Sodium 520.5, Carbohydrate 2.5, Fiber 0.4, Sugar 1.4, Protein 13.1

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

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