Tomato Ham And Mozzarella Ciabatta Recipes

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TOMATO, HAM AND MOZZARELLA CIABATTA



Tomato, Ham and Mozzarella Ciabatta image

Make and share this Tomato, Ham and Mozzarella Ciabatta recipe from Food.com.

Provided by Maiumlteacute G.

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 ciabatta
mozzarella cheese, sliced
4 slices parma ham
1 large tomatoes
5 basil leaves
pepper
2 tablespoons garlic-infused olive oil

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!

Nutrition Facts : Calories 137.2, Fat 13.7, SaturatedFat 1.9, Sodium 5.1, Carbohydrate 3.7, Fiber 1.2, Sugar 2.4, Protein 1

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH



Open-Faced Tomato, Mozzarella and Basil Sandwich image

Provided by Ina Garten

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 6

8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

Steps:

  • Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
  • Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
  • Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

TOMATO MOZZARELLA PAN BAGNAT



Tomato Mozzarella Pan Bagnat image

Provided by Ina Garten

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 anchovy fillets, drained and minced (optional)
2 tablespoons drained capers
1/4 cup Kalamata olives, pitted and chopped
2 medium ripe tomatoes
4 individual ciabatta rolls, cut in half horizontally
6 to 8 ounces lightly salted fresh mozzarella, thinly sliced
1/2 cup julienned fresh basil leaves

Steps:

  • For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
  • Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
  • Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

MOZZARELLA AND HAM PANINI



Mozzarella and Ham Panini image

This is a scrumptious lunch, using ham or any other Italian meats.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

1 large loaf Italian bread (8 ounces)
8 ounces fresh mozzarella, thinly sliced
4 ounces shaved deli ham
2 ounces baby spinach (2 cups, loosely packed)
Coarse salt and ground pepper
1 tablespoon olive oil

Steps:

  • Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
  • Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
  • Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

Nutrition Facts : Calories 458 g, Fat 21 g, Protein 25 g

HAM, TOMATO, AND MOZZARELLA BREAKFAST TREATS



Ham, Tomato, and Mozzarella Breakfast Treats image

I throw these together on busy mornings, and usually use thin-sliced Virginia ham. When I have more time, I serve with eggs over easy or scrambled. They're very quick to fix and addicting!

Provided by sandrasothere

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 English muffin, halved and toasted
4 ounces deli ham
2 slices fresh tomatoes
shredded mozzarella cheese, to taste
pepper, to taste

Steps:

  • Layer each English muffin half with ham, tomato, a dash of pepper (if you like), and cover with cheese.
  • Place under the broiler for about 3-5 minutes until cheese is melted and starting to crisp.

Nutrition Facts : Calories 160.7, Fat 5.4, SaturatedFat 1.9, Cholesterol 32.3, Sodium 843.6, Carbohydrate 15.5, Fiber 2, Sugar 1.5, Protein 12.1

MOZZARELLA, TOMATO, AND HAM LAYERED SANDWICHES



Mozzarella, Tomato, and Ham Layered Sandwiches image

Provided by Susie Theodorou

Categories     Sandwich     Tomato     No-Cook     Kid-Friendly     Quick & Easy     Lunch     Mozzarella     Basil     Ham     Cookie     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 rectangle sandwiches

Number Of Ingredients 6

12 slices thin-sliced olive, rosemary, or white bread
Olive oil
8 thin slices mozzarella (from a 5-ounce ball)
Fresh basil leaves
8 thin slices tomato
4 slices prosciutto or salami

Steps:

  • Place one slice of thin-sliced olive, rosemary, or white bread on a clean surface and drizzle with a little olive oil. Top with 2 thin slices mozzarella (from a 5-ounce ball), and top with a layer of fresh basil leaves. Drizzle with a little more oil. Top with another slice of bread, then with 2 thin slices of tomato, then a layer of prosciutto or salami. Drizzle with some more olive oil and top with a third slice of bread. Using a serrated knife, remove the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.

BASIL, TOMATO AND MOZZARELLA SANDWICH



Basil, Tomato and Mozzarella Sandwich image

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 4

Number Of Ingredients 6

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Steps:

  • Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
  • In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

BACON & TOMATO CIABATTA



Bacon & tomato ciabatta image

This tasty and energising breakfast will keep you going until lunch

Provided by Good Food team

Categories     Breakfast, Brunch, Main course

Time 15m

Number Of Ingredients 4

a chunk of ciabatta (or French bread)
a little mustard
2 rashers lean back bacon (or lean ham)
tomatoes

Steps:

  • Toast a chunk of ciabatta (or French bread). Spread with a little mustard and fill with the grilled bacon (or lean ham) and thickly sliced grilled tomatoes.
  • Serve with a mug of steaming hot chocolate made with cocoa powder and semi-skimmed milk.

MOZZARELLA & SALAMI CIABATTA



Mozzarella & salami ciabatta image

Create a simple Mediterranean-style supper in under five minutes, with no cooking

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 5m

Number Of Ingredients 7

1 small ciabatta , split
1 small fennel bulb , trimmed and thinly sliced
1 tbsp extra-virgin olive oil
handful rocket
½ a 125g ball mozzarella (use a light version if you prefer), drained
8 slices salami
lemon wedges, for squeezing

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.

Nutrition Facts : Calories 519 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.99 milligram of sodium

FRESH MOZZARELLA AND TOMATO



Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

  • On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
  • Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

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