The ULTIMATE Ciabatta Sandwich

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

I usually serve this sandwich fresh as it is, or with some chips/crisps for lunch! If you want to make it more of a meal I recommend adding some Parmesan Fries or Marinated Olives on the side.

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

This deli style ciabatta sandwich is absolutely loaded with flavour and couldn't be easier to make!

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Course: lunch

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings (click & slide): 6

Calories per serving: 673kcal

Author: Chris

Cost per serving: £2.50 / $3

Equipment

• Food Processor & Spatula (for pesto)
• Fine Cheese Grater (for parmesan in pesto)
• Sharp Knife & Chopping Board
• Bread Knife

Ingredients

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

Ciabatta Sandwich

• 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)

Instructions

• 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!

Quick Demo

Notes

a) Sun Dried Tomato Pesto - This is a gorgeous addition to the sandwich, so highly recommend adding it. You can use store bought if you'd prefer. You'll need around a cups worth. If you are making your own I highly recommend using jarred sun dried tomatoes (more flavour than vacuum packed or semi-dried tomatoes). Just drain away the oil, or save it for frying or salad dressings for future recipes.

b) Pesto Storage - You might have excess pesto, so I recommend storing leftovers. Just pop it in an airtight container with a drizzle of olive oil over. This will last tightly covered in the fridge for around a week. Each time you use it, pour out the oil and pop another layer over it before storing again. This will stop the pesto from oxidising. Use this method if you want to make the pesto ahead of time!

c) Ciabatta - To warm the ciabatta just pop it in the oven at 180C/350F for a few mins. Ciabatta is great for this recipe because it's fairly light, meaning it doesn't overpower the fillings, but it's also nice and sturdy. I don't recommend subbing other breads for this recipe.

d) Ingredient Subs - You can really use any kind of deli style meats you fancy! Chicken is an obvious sub for turkey, ham for prosciutto (less salty but less flavour) and pepperoni for salami. Provolone works as a nice sub for mozzarella if you can get your hands on it. Sub the iceberg lettuce for any greens you fancy, rocket/arugula works well. Omit the chillies if you're not good with heat.

e) Calories - Assuming all the pesto is used, then whole sandwich divided by 6:

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Nutrition:

Nutrition Facts

The ULTIMATE Ciabatta Sandwich

Amount Per Serving

Calories 673 Calories from Fat 392

% Daily Value*

Fat 43.57g67%

Saturated Fat 9.904g62%

Trans Fat 0.16g

Polyunsaturated Fat 6.312g

Monounsaturated Fat 19.552g

Cholesterol 59mg20%

Sodium 1524mg66%

Potassium 903mg26%

Carbohydrates 46.4g15%

Fiber 4.5g19%

Sugar 7.49g8%

Protein 26.43g53%

Vitamin A 933IU19%

Vitamin C 8.1mg10%

Calcium 285mg29%

Iron 4.76mg26%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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