Ciabatta Sandwich

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"This ciabatta sandwich is loaded with spicy salami, cheese, onions, and peppers, then topped with mozzarella cheese and baked until hot and toasty."

Ingredients

1 h 35 m {{adjustedServings}} servings 1121 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1121 kcal
  • 56%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 125.6g
  • 41%
  • Protein:
  • 58.8 g
  • 118%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 3275 mg
  • 131%

Based on a 2,000 calorie diet

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Directions

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  1. Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • The cipollini onion mixture can be made up to 1 month in advance and stored in the refrigerator.
  • Use this recipe for the Garlic Basil Spread.
  • This sandwich calls for this recipe for Garlic Roasted Tomato Spread.
  • Here's the recipe for Artichoke Aioli.
  • The nutritional data for this recipe does not include the nutrition for the spreads listed above.
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