Ciabatta Sandwich
This Ciabatta Sandwich is piled with ham, salami, provolone, my new favorite spread, quick-pickled onions, and dressed greens. Every bite is unreal!
Servings: 6 sandwiches
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
Arugula Dressing
- 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!
Video
Notes
Note 1: Take-and-bake ciabatta is my favorite option because it’s warm, fresh, and lightly crisp. If your loaf is larger or smaller than 14 ounces, adjust the toppings accordingly.
Note 2: A good pesto makes this sandwich! Use a fresh pesto you already love from the refrigerated section. In my opinion, nothing beats homemade pesto or Rana’s!
Note 3: Not an onion fan? Feel free to skip them! Here’s how to make the quick-pickled red onions.
Make Ahead and Storage: Assemble 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.
Nutrition
Serving: 1serving | Calories: 565kcal | Carbohydrates: 40g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1402mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 3mg