Ciabatta Sandwich recipe
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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
Nutrition Info
- 2241.1 caloriescarbohydrate: 251.3 gcholesterol: 234.2 mgfat: 81.7 gfiber: 16.3 gprotein: 117.6 gsaturatedFat: 31.8 gservingSize: -sodium: 6549.1 mgsugar: 16.3 gtransFat: : -unsaturatedFat: : -
Directions Ciabatta Sandwich
Directions
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Combine cipollini onions, vinegar, and salt in a food processor or blender, puree until nearly smooth. Set aside for 1 hour.
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.
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.
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.