Ham And Salami Ciabatta Recipes

SPICY ITALIAN HAM AND SALAMI SANDWICH

Steps:

• In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate for at least 2 hours (the flavor improves as it sits, and it will keep for up to 1 week).
• Halve the ciabatta loaf lengthwise. Rewhisk the sauce and pour over the cut sides of the bread, spreading evenly with a knife. Line the bottom half with the lettuce, then top with the prosciutto, capocollo, soppressata, and provolone. Scatter the peppers over the cheese and cover with the top of the ciabatta. Smush together, cut crosswise into 6 sandwiches, and wrap each in foil or waxed paper. Let sit for a few hours at room temperature to let the flavors meld.

HAM, SALAMI AND CHEESE CIABATTA ROLL

Steps:

• Slice the rolls in half horizontally. Spread butter or your favorite condiment on the cut sides of each roll. On one half, layer lettuce, tomato, parsley, cheese, salami and ham. Season to taste with salt and pepper. Sandwich with the remaining half of the ciabatta roll and serve.

HAM AND SALAMI CIABATTA

Steps:

• Fill rolls with remaining ingredients.

GRILLED HAM, CHEESE, AND SALAMI WITH CAPER RELISH

Steps:

• Whisk first 4 ingredients in small bowl; season dressing with salt and pepper.
• Cut top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half. Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Mix olives, capers, and peperoncini in small bowl; spread relish over ham. Press top half of bread, cut side down, atop relish; spread with 1 1/2 tablespoons butter.
• Heat heavy large skillet over medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Using another skillet, press sandwich to compact slightly. Cook until golden, about 5 minutes. Spread top of sandwich with remaining 1 1/2 tablespoons butter. Using large spatula, turn sandwich over. Press again with second skillet. Cook until bottom is golden and cheese melts, about 5 minutes.
• Transfer sandwich to work surface. Lift off bread top; sprinkle with Teleme cheese, lettuce, and dressing. Press bread top onto sandwich and cut into quarters.

HAM, HARD SALAMI AND PROVOLONE HOAGIE

Steps:

• Cut open the hoagie bun length-wise.
• Lay down the ham, salami and cheese on the top bun.
• Add shredded lettuce to bottom bun, top with onions, basil, EVOO, vinegar, salt and pepper.
• Close the bun!

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH

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 PANINI

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.

MOZZARELLA & SALAMI CIABATTA

Steps:

• Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.

TOMATO, HAM AND MOZZARELLA CIABATTA

Steps:

• Preheat the oven to 200 °C.
• Cut the ciabatta lenghtwise in half.
• Put some olive oil on both sides of the bread (inside).
• Put parma ham, tomatoes and mozarella cheese on one side top with pepper to taste and put the basil leaves on top.
• Put the other side of the bread on top.
• Put in the oven for about 10 minutes or until the cheese starts to melt.
• Eat while it's still warm and Enjoy!

HAM ON CIABATTA WITH CARAMELIZED MUSHROOMS AND SWEET PEA SHOOTS

Steps:

• Slice each of the 4 pieces of ciabatta bread horizontally in half.
• Heat a skillet over medium-low heat; add oil. Cook and stir onion in the hot oil over low heat until onion begins to soften and lightly brown, 10 to 15 minutes. Add mushrooms; cook and stir until tender and browned, 5 to 10 minutes more. Add pea shoots and cook until wilted, 2 to 3 minutes. Remove skillet from heat.
• Open the ciabatta pieces, creating 4 sandwiches. Evenly distribute the pea shoot mixture among the bottom pieces of each sandwich; add 1 slice Muenster cheese and 3 slices deli ham. Replace the top pieces of ciabatta to make a sandwich.