TOMATO MOZZARELLA PAN BAGNAT
Provided by Ina Garten
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
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.
HAM AND SALAMI CIABATTA
Make our Ham and Salami Ciabatta sandwich for a hearty dish with a kick! The secret to this ham and salami ciabatta sandwich is the giardiniera.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill rolls with remaining ingredients.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
MARINATED SALUMI SANDWICH
Provided by Giada De Laurentiis
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the pesto: Place the almonds and garlic in a food processor. Pulse to roughly chop. Add the basil, lemon zest and parmigiano and pulse to combine. Add the olive oil and 1/2 teaspoon salt and puree until a smooth paste forms.
- Make the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed-out loaf. Spread the pesto evenly over the inside of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. Toss together the arugula, fennel, lemon juice and olive oil in a small bowl. Place the salad on top of the meats and cheese. Top with the remaining half of the bread and press together. Wrap the sandwich tightly in plastic wrap. Refrigerate at least 1 hour or overnight before slicing and serving.
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.
Nutrition Facts : Calories 1326 kcal, Carbohydrate 82 g, Cholesterol 268 mg, Fiber 7 g, Protein 83 g, SaturatedFat 28 g, Sodium 4249 mg, Sugar 16 g, Fat 74 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
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