This Ciabatta Sandwich is piled high with deli meats, creamy provolone, my new favorite sandwich spread, quick-pickled onions, and dressed greens. It’s the ultimate sandwich!
Author’s Notes
The “Best Sandwich” She’d Ever Had
Right before my sister came into town for our month-long marathon of testing summer recipes, I finalized this Ciabatta Sandwich. If you missed it, I’m heading to London for a two-month culinary program, so she came out to help me work through and perfect recipes to share while I’m gone!
I took one bite, texted her a picture, and told her she would have been fully in love with it. As soon as she arrived, she said, “I know we have so much to test, but you HAVE to make me that ciabatta sandwich.” So I did, haha.
She declared it the best sandwich she’d ever had and has since made it several more times for herself, her kids, and my parents. (She’s staying with them because they insisted on getting plenty of grandkid time, haha!)
It truly has everything: warm bread, tangy pickled onions, an unbelievably good two-ingredient pesto spread, creamy provolone, salami, ham, and outrageously delicious dressed greens. WOAH.
Ciabatta Sandwich Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Ciabatta bread | Take-and-bake ciabatta gives you the warmest, freshest sandwich. Gently toast regular ciabatta before assembling. |
| Mayo and pesto | Use a good-quality refrigerated pesto. I LOVE my homemade pesto or Rana’s for a store-bought option! I’d skip shelf-stable pesto here since it won’t give the sandwich the same fresh flavor. |
| Provolone, deli ham, and salami | Ultra-thin cheese and thinly sliced meats give this ciabatta sandwich the best texture. |
| Quick-pickled red onions | Drain well before adding so the bread doesn’t get soggy. Use as much or as little as you like, or skip them entirely if you’re not an onion fan. |
| Arugula and dressing | Toss the arugula with the dressing right before assembling and add only enough to lightly coat it. |
Chelsea’s Notes
What To Serve On The Side
A few of my favorite sides for this ciabatta sandwich:
- A simple green salad (this one is my favorite here!)
- Kettle-cooked chips or fries
- A quick pasta salad or cucumber salad
- Fresh fruit or this amazing fruit salad
- Pickles and/or fresh veggies with dip
Storage
Make Ahead and Storage: Assemble this ciabatta sandwich without the pesto mayo, pickled onions, or dressed arugula. Wrap tightly and refrigerate for up to 1 day. Add the remaining ingredients just before serving.
For Beach or Pool Days: Pack all the components separately in a well-chilled cooler, then assemble just before eating.
More Favorite Sandwich Recipes
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Ciabatta Sandwich
Video
Equipment
- Wide-mouth Mason Jar or small bowl with whisk
Ingredients
- 1 (14-ounce) loaf ciabatta bread see note 1
- 1/3 cup mayo
- 1/3 cup pesto see note 2
- 8 slices ultra-thin provolone cheese
- 10 slices deli ham about 5 ounces
- 15 slices deli salami about 5 ounces
- 4 lightly packed cups arugula
- Pickled red onions as desired, optional, see note 3
- 1/2 teaspoon Dijon-style mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the bread: If using take-and-bake ciabatta, prepare it according to the package directions. Otherwise, gently toast the loaf in a toaster oven, if it fits. Allow the bread to cool slightly before assembling the sandwich.
- Sandwich spread: Add the mayo and pesto to a small bowl. Whisk until smooth and evenly combined.
- Dress the arugula: Add all the dressing ingredients to a Mason jar. Secure the lid and shake vigorously until well combined. Place the arugula in a large bowl and drizzle in just enough dressing to very lightly coat it. Toss gently with tongs. You may have a little dressing left over. (Dress the arugula immediately before assembling the sandwich, not in advance.)
- Slice the bread: Place the ciabatta loaf flat on a cutting board. Hold a serrated knife parallel to the cutting board and carefully slice horizontally through the center of the loaf to create a top and bottom piece.
- Add the spreads and cheese: Generously spread the pesto mayo over both cut sides of the bread, using as much as desired. If you’d like a saucier sandwich, mix up a little extra. Arrange 4 slices of provolone over the bottom half of the bread and the remaining 4 slices over the top half.
- Layer the sandwich: Arrange 5 slices of ham and all 15 slices of salami over the bottom half of the bread. Add a thin layer of pickled red onions, using as much as you like. Pile the dressed arugula evenly over the meat. Drizzle with a little of the remaining dressing, if desired, then arrange the remaining 5 slices of ham over the arugula to help hold it in place.
- Finish and serve: Carefully place the top half of the bread over the fillings and gently press down to secure the sandwich. Use a large, very sharp serrated knife to cut the loaf into 6 sandwiches. Serve immediately and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
