Ciabatta Sandwich

Name: Ciabatta Sandwich
Cook time: 15 min
Yield: 4 sandwiches
Cuisine: United Kingdom
Ingredients: 1 pound cipollini onions, peeled and sliced in half; 2 tablespoons balsamic vinegar; 1 teaspoon salt; 1 tablespoon olive oil; 1 onion, sliced; 1 red bell pepper, sliced; 2 goat horn peppers, sliced; ½ pound thinly sliced coppa ham; ½ pound thinly sliced soppressata salami; ½ pound sliced deli roast pork loin; ½ pound sliced mortadella; 4 ciabatta sandwich rolls, sliced horizontally; 1/4 cup garlic basil spread (see footnote for recipe link); 1/4 cup garlic roasted tomato spread (see footnote for recipe link); 1/4 cup artichoke aioli (see footnote for recipe link); 1 pound shredded mozzarella cheese

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

INGRIDIENT

1 pound cipollini onions, peeled and sliced in half

2 tablespoons balsamic vinegar

1 teaspoon salt

1 tablespoon olive oil

1 onion, sliced

1 red bell pepper, sliced

2 goat horn peppers, sliced

½ pound thinly sliced coppa ham

½ pound thinly sliced soppressata salami

½ pound sliced deli roast pork loin

½ pound sliced mortadella

4 ciabatta sandwich rolls, sliced horizontally

1/4 cup garlic basil spread (see footnote for recipe link)

1/4 cup garlic roasted tomato spread (see footnote for recipe link)

1/4 cup artichoke aioli (see footnote for recipe link)

1 pound shredded mozzarella cheese

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 2241 calories; protein 117.6g; carbohydrates 251.3g; fat 81.7g; cholesterol 234.2mg; sodium 6549.1mg.

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