Best Grilled Ciabatta Bread Recipes

Grilled Veggies on Toasted Ciabatta Bread image

Provided by Rita1652

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

1 loaf ciabatta, toasted on grill
4 roasted garlic cloves
1 red pepper, quartered
1 onion, sliced thick
1 zucchini, sliced into four long strips
1 portabella mushroom
4 -6 slices mozzarella cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
pesto sauce (optional)
1/2 cup giardiniera (optional)
1 tablespoon olive oil (optional)
1 tablespoon balsamic vinegar, added to a blender to make a paste (optional)

Steps:

Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
Spread the roasted garlic on one side of the toasted bread.
Spread your option of Pesto and or giardeniera spread.
Layer the veggies and cheese.
Place top on and enjoy.

Nutrition Facts : Calories 224.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 22.8, Sodium 192.8, Carbohydrate 10.4, Fiber 1.9, Sugar 6.3, Protein 8.3

Grilled Ciabatta Bread image

Provided by Marie

Categories Breads

Time 19m

Yield 6 serving(s)

Number Of Ingredients 5

1 loaf ciabatta
1 1/2 tablespoons extra virgin olive oil
2 large garlic cloves
1 tomatoes, halved crosswise
salt & freshly ground black pepper

Steps:

Preheat a grill pan over medium-high heat.
Slice ciabatta in half lengthwise, then cut each half into 1" slices.
Place bread on grill pan cut side down and grill until golden and crisp.
Working quickly, drizzle the toasted side with olive oil.
Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
Sprinkle with salt and pepper and serve immediately.

Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3

Fral's Caprese Sandwich on Grilled Ciabatta Bread image

Provided by al.andrepont_119303

Time 1h

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 12

1/2 cup prepared mayonnaise
4 garlic cloves, smashed to a paste
1/4 cup peppercorn mustard
salt & freshly ground black pepper
1 medium eggplant, sliced crosswise
3 tablespoons balsamic vinegar, for basting (the good stuff)
2 tablespoons canola oil
2 red bell peppers, roasted and peeled
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 lb fresh mozzarella cheese, thinly sliced
1 cup fresh basil leaf
1 cup baby arugula

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.

Nutrition Facts : Calories 319.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 45.4, Sodium 556, Carbohydrate 17.4, Fiber 6.7, Sugar 8.5, Protein 16