Ciabatta Deli Sandwiches A Hearty Italian Style Sandwich Recipes

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH

Steps:

• Spread desired amount of mayonnaise on each ciabatta's top and bottom.
• Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
• Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
• Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
• Unwrap and enjoy!
• ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
• Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.

ITALIAN CIABATTA SANDWICH

Steps:

• Gather the ingredients.
• Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes.
• Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside.
• On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula.
• Put the remaining half of the ciabatta roll on top.
• Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife . Enjoy.

ITALIAN DELI SANDWICHES

Steps:

• In a food processor, with a metal blade, process the basil, parsley, bread crumbs, Parmesan cheese, water, fresh garlic and olive oil, until a paste is formed.
• Spread the mixture evenly between the bread slices.
• Layer ONE side of the roll with peppers, mozzarella cheese Italian prosciutto and arugula, top with a thin layer of onions and/or olives (if using).
• Top with bread.
• Cut, wrap in plastic wrap.
• Refrigerate until serving.
• All ingredients may be doubled or tripled for more sandwiches.

MILANO CIABATTA SANDWICH

Steps:

• Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
• Cut sandwich into 16 pieces.

HEARTY ITALIAN SANDWICHES

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.