Ciabatta Sandwich Recipes
Craving a hearty and flavorful sandwich? Look no further than this irresistible Ciabatta Sandwich featuring sun-dried tomato pesto, layered deli meats, fresh mozzarella, and tangy brined chillies.
Equipment
- Food Processor
- Oven
- Grill or Broiler
- Sharp Knife
- Cutting Board
Ingredients
For the Sun-Dried Tomato Pesto:
- 1 1/2 cups (180g) Sun Dried Tomatoes (drained, don’t rinse!)
- 1 packed cup (30g / 1oz) Fresh Basil
- 1/2 cup (120ml) Extra Virgin Olive Oil (or as needed)
- 1/2 cup (40g) freshly grated Parmesan
- 4 tbsp Pine Nuts (optionally toasted)
- 1 small clove of Garlic
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
For the Ciabatta Sandwich:
- 1x 14oz/400g loaf of Ciabatta (warmed in the oven)
- 8 slices of Prosciutto
- 8 slices of deli-style Turkey
- 10 slices of Salami
- 5oz (150g) fresh Mozzarella, sliced (or as needed to cover sandwich)
- 1/2 small head of Iceberg Lettuce, shredded
- Handful of Guindilla Chillies, finely sliced (or other deli/antipasto-style brined chillies)
Instructions
- In your food processor, combine the sun-dried tomatoes, fresh basil, pine nuts (if using), garlic, parmesan, salt, and pepper. Pulse the ingredients together to break them down.
- While the motor is running, drizzle in the extra virgin olive oil gradually until the pesto reaches your desired consistency. You can adjust the oil to make it thicker or smoother depending on your preference.