Best Ciabatta Sandwich Recipes

CIABATTA SANDWICH

Steps:

• Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
• Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
• Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
• Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

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 STEAK SANDWICH

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.

CAJUN SALMON SANDWICH WITH GOAT CHEESE AND LEMON MAYONNAISE ON CIABATTA

Steps:

• Preheat oven to 350 degrees F.
• Season salmon with Seafood Cajun Seasoning. In a medium saute pan, saute salmon in butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Transfer salmon onto a sizzle plate or small sheet tray and place in oven for 4 to 6 minutes. Remove from oven and let rest.
• Slice ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll.
• In a medium bowl, combine cayenne pepper, kosher salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning.
• In a medium bowl, mix goat cheese, mayonnaise, lemon juice, parsley, salt and freshly ground black pepper, to taste.

FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD

Steps:

• Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
• When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.

MILANO CIABATTA SANDWICH

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.

CIABATTA CHICKEN SANDWICH

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 VEGGIE SANDWICH

Steps:

• First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
• Mix with remaining ingredients and chill.
• Cut your Ciabatta Roll in half.
• Spread each half with about 1-2 tablespoons of the sauce,or to taste.
• Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
• Press cheese(s) into the cut side of the top of roll.
• Place top half of the roll on the sandwich, cut in half and enjoy.
• I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.

CIABATTA STEAK SANDWICH~ROBYNNE

Steps:

• 1. Brush roll with olive oil and broil in oven until brown and toasted; approx. 3 minutes. Remove from oven.
• 2. In a skillet; heat up left over steak strips until warm. Pile steak on bottom of roll, place cheese slices on top of steak and return to broiler until cheese is melted; approx. 2 minutes. Remove from oven.
• 3. Add steak sauce and caramelized onions if you choose. enjoy!

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!

CIABATTA TURKEY PROVOLONE AND RASPBERRY-CHIPOTLE SANDWICH

Steps:

• In a small bowl, stir together the raspberry jam with the chopped chipotle chiles.
• Spread each slice of bread with about 1 tablespoon of the raspberry-chipotle mixture.
• Assemble each sandwich with lettuce, turkey and a slice of Provolone cheese.
• Slice in half and serve, or wrap in cling wrap and refrigerate until serving time.

PARMESAN CRUSTED FISH & PORTOBELLO CIABATTA SANDWICH

Steps:

• Preheat oven to 350 degrees.
• For the fish:
• In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
• In a shallow dish, beat together the egg and milk.
• Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
• Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
• Place them on the baking sheet (making sure they are not overlapping).
• Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
• For the mushrooms:.
• Slice mushrooms in thin strips and place them in a bowl.
• Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
• Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
• Place the mushrooms on a baking sheet, making sure they aren't touching each other.
• Place the baking sheet in the oven for 15-20 minutes.
• Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
• Lightly toast in a toaster, if desired.
• To assemble, place toasted ciabatta halves on plates.
• Place cheese slices on each bottom.
• Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
• Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
• Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
• Slice in half, and serve immediately.

MILANO CIABATTA SANDWICH

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.

KING'S CIABATTA SANDWICH

Steps:

• Basil pesto: Can use store bought brand. I use Alessi. or make fresh. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in 1/2 cup Pecorino cheese
• sundried tomato pesto: Combine the Sundried Tomatoes, 1/2 Cup Pecorino cheese, and red pepper flakes in a food processor and pulse until coarsely chopped. process until fully incorporated and smooth.
• Pre-heat grill: Wash and slice all the vegetables 1/4" in thickness. brush with Olive oil and add salt and pepper to taste. Once grill is at medium temperature add vegetables until slightly charred but not over cooked.
• Season chicken breast with mixture of dried Italian herbs, salt and pepper. Place on grill until cooked to proper temperature. allow to rest
• Pre heat oven to 425F: Take large Ciabatta loaf and cut length wise and close to the bottom. Take the top part and hollow out the soft dough. Spread Pesto evenly across the bottom half of the bread and layer with fresh Mozzarella slices. Cover the top half of bread with Sun dried tomato pest. Place in oven until Mozzarella has begun to melt and bread has toasted.
• Assembly: Layer grilled vegetable's evenly on tope of bottom half of bread. Slice Chicken breast diagonally and evenly layer on top of vegetable's.
• Cut Ciabatta bread in 2" thick slices and serve.

TUNA AND ARTICHOKE CIABATTA SANDWICH

Steps:

• Combine tuna, garlic, lemon, mayonnaise, artichokes, red bell peppers, green onion and Italian parsley. Stir well and set aside. Cut each roll lengthwise. Layer ingredients starting with olives on bottom and topping with the tuna and artichoke mixture. Close sandwich. Garnish with fresh Italian parsley.