This deli style ciabatta sandwich is absolutely loaded with flavour and couldn’t be easier to make!
There’s a million and one ways to make a sandwich with ciabatta, but today we’re going to tuck into what I deem to be the most delicious way 😋 Follow me…
Sun Dried Tomato Pesto
This adds a gorgeous burst of flavour to the sandwich and helps prevent a dry sandwich. You can use a jar of store bought pesto, but I highly recommend making your own! Here’s what you’ll need:
Sun Dried Tomato Pesto Ingredients
- Sun Dried Tomatoes – Use jarred ones, they’ve got more flavour than vacuum packed. Drain the tomatoes, but don’t rinse away the flavour.
- Basil – Always fresh!
- Parmesan – Freshly grated, don’t use the powdered stuff. It’ll alter the texture and flavour too much.
- Pine Nuts – Optionally toasted.
- Extra Virgin Olive Oil – Some people use the oil from the sun dried tomatoes, but whilst it does have added flavourings, it’s actually mostly vegetable or sunflower oil, which both lack in flavour. Extra virgin olive oil is a much more classic option for pesto.
- Garlic – Just a small clove will do the trick.
- S&P – To taste.
Can I make this ahead of time?
If you want to get ahead of the game you can absolutely make this ahead of time! This recipe will make a big batch, so you can also store leftovers (more on this in the recipe card notes below).
Deli Style Ciabatta Sandwich
Alright, pesto done and dusted, let’s talk sandwich. The great thing about this recipe is you can easily switch it up to suit your tastebuds! Here’s what my usual fillings consist of:
Ciabatta Sandwich Ingredients (and subs)
- Ciabatta – grab a big loaf, warm it in the oven and slice it right through the centre.
- Sun Dried Tomato Pesto – as discussed above.
- Prosciutto – can sub ham, it’s generally less salty but also has a less intense flavour. Usually sliced much thicker too.
- Turkey – can sub deli style chicken slices.
- Salami – can sub pepperoni.
- Mozzarella – provolone makes a nice sub.
- Iceberg Lettuce – can sub rocket/arugula.
- Guindillas – can sub any type of jarred deli/antipasto style chilli (like pepperoncini). Just taste test beforehand to see how spicy they are. Can also omit all together if you’re not good with spice.
When adding the meats to the sandwich I recommend folding them in. It gives the sandwich a bit more height!
Process shots: halve ciabatta (photo 1), spread pesto (photo 2), add prosciutto (photo 3), add turkey (photo 4), add salami (photo 5), add mozzarella (photo 6), toast under the grill (photo 7), add lettuce and chillies (photo 8).
Ciabatta Sandwich FAQ
Do I have to toast this sandwich?
Whilst I do recommend melting the cheese, you can leave it as it is if you’d prefer. I still recommend warming the bread though either way.
Can I make this sandwich ahead of time?
If you want to make it ahead of time, you can store in the fridge and serve it right up without heating it. Or, leave out the lettuce/chillies, store the sandwich, then toast the cheese and add in the lettuce/chillies. Either way if you’re making it ahead of time you won’t need to warm the bread or melt the cheese beforehand as it’ll be going straight in the fridge.
Serving a Ciabatta Sandwich
Alrighty, let’s tuck into the full recipe for this ciabatta sandwich shall we?!
How to make the Ultimate Ciabatta Sandwich (Full Recipe & Video)
The ULTIMATE Ciabatta Sandwich
- Food Processor & Spatula (for pesto)
- Fine Cheese Grater (for parmesan in pesto)
- Sharp Knife & Chopping Board
- Bread Knife
Sun Dried Tomato Pesto (see notes)
- 1 1/2 cups / 180g Sun Dried Tomatoes, drained (don't rinse!)
- 1 packed cup / 30g / 1oz Fresh Basil
- 1/2 cup / 120ml Extra Virgin Olive Oil, or as needed
- 1/2 cup / 40g freshly grated Parmesan
- 4 tbsp Pine Nuts, optionally toasted
- 1 small clove of Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- 1x 14oz/400g loaf of Ciabatta, warmed in the oven (see notes)
- 8 slices of Prosciutto
- 8 slices of deli style Turkey
- 10 slices of Salami
- 5oz / 150g fresh Mozzarella, sliced (or as needed to cover sandwich)
- 1/2 small head of Iceberg Lettuce, shredded
- handful of Guindilla Chillies, finely sliced (or other deli/antipasto style brined chillies)
- Into a food processor add sun dried tomatoes, basil, parmesan, pine nuts, garlic, salt and pepper. Turn on the motor and drizzle in the oil until your desired consistency.
- Slice the ciabatta right through the centre and spread the sun dried tomato pesto on the bottom slice. Don't feel like you have to use all the pesto.
- Add prosciutto, followed by turkey then salami, folding over the slices as needed. Add mozzarella, then pop under the grill and broil until melted (you can skip this step if you'd prefer it not melted).
- Add lettuce and chillies, then add the top slice of ciabatta. Slice into 6 then serve up and enjoy!
Your Private Notes:
If you loved this sandwich then make sure you check out my Antipasto Sandwich!
For more similar sandwiches check out these beauties:
Ciabatta Sandwich Ideas
- Chicken Parmesan Sandwich
- Portobello Mushroom Sandwich
- Cajun Chicken Sandwich
- Bruschetta Sandwiches
- Chorizo Sandwich
If you loved this Ciabatta Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!