Toasted Ciabatta Sandwich Recipes

TOASTED CIABATTA WITH BALSAMIC SYRUP

Steps:

• Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
• Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.

TOASTED CIABATTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
• For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
• In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
• Meanwhile, cut the shrimp into 1/2-inch pieces.
• Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
• Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

TOASTED CUBAN SANDWICH

Steps:

• Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
• Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

TOASTED CAPRESE SANDWICH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.
• Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet.
• Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.

17 BEST CIABATTA SANDWICH RECIPES

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.

TOASTED CIABATTA SANDWICH

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!

ITALIAN CIABATTA SANDWICH

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.

BEST STEAK CIABATTA SANDWICH RECIPE

Steps:

• Heat oil in a large skillet over medium heat. Add onions and cook for about 10 minutes or until softened, stirring frequently. Transfer to a plate and set aside.
• Cut the leftover steak into thin slices.
• Lightly butter the bread and toast until golden.
• Top the bottom half of bread with arugula and caramelized onions.
• Place a layer of the thin steak slices on top, and spread mustard on top.
• Season with optional salt and pepper if necessary.
• Cover the sandwiches with the top half of the bread.

GRILLED CHICKEN CIABATTA SANDWICHES WITH ROASTED PEPPER DUO

Steps:

• PREPARE YELLOW PEPPER PUREE:.
• Roast each yellow pepper over the open flame of a burner, rotating frequently until the skin is nicely charred and the flesh begins to soften.
• Place the peppers in a plastic bag and seal, allowing to steam 10-15 minutes.
• The skin should come off easily by rubbing it with your fingers, you could also use a dry paper towel and the charred skin will rub away.
• Remove as much of the skin and charred bits possible, and cut the flesh away from the seed pod and stem.
• Pureé the yellow peppers in food processor or blender with 1/2 teaspoon cayenne pepper, and roasted garlic; then strain through a sieve into a bowl.
• PREPARE ROASTED RED PEPPER STRIPS:.
• Using the same technique as for the yellow peppers, roast the red peppers over an open flame, steam them in a plastic bag, and remove the skins.
• Cut away the roasted flesh in large strips and set aside.
• PREPARE THE GRILLED CHICKEN SALAD:.
• In a small bowl whisk together the mustard, remaining 1/2 teaspoon cayenne pepper, and 2 teaspoons olive oil.
• Season the chicken breasts with salt and pepper.
• Brush with mustard mixture and grill for 4 to 5 minutes on each side, or until cooked through with nice grill marks.
• Cool, & dice chicken into 1" chunks and toss with the chopped rosemary, parsley, salt and pepper, to taste, and enough of the yellow pureé to coat.
• ASSEMBLY:.
• Split ciabatta rolls and toast lightly.
• Place one or two strips of roasted red pepper on each side, then fill with the chicken mxiture.
• Add lettuce, tomato and sliced red onion, if desired.
• Also, use any additional yellow pureé on the sandwiches.
• Serve immediately, or wrap in plastic wrap for a picnic lunch.
• Then serve with a nice wine and a salad of mixed greens.

CIABATTA GRINDER SALAD SANDWICH

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.