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
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
ITALIAN SUB
Torn mozzarella, salami, sundried tomatoes, balsamic and basil in ciabatta are the ultimate lunch combo
Provided by Chelsie Collins
Categories Lunch
Time 5m
Yield makes 2
Number Of Ingredients 6
Steps:
- Halve the ciabatta rolls and butter the bases, if you like. Lay the salami slices, mozzarella, basil and sundried tomatoes on top, and drizzle over the balsamic glaze. Close to serve.
Nutrition Facts : Calories 527 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.1 milligram of sodium
MOZZARELLA & SALAMI PICNIC BAGUETTE
A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy
Provided by Emily Kerrigan
Categories Lunch, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
- Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
- Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.
Nutrition Facts : Calories 540 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium
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