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close up shot of hand holding sandwich showing filling

The ULTIMATE Ciabatta Sandwich

This deli style ciabatta sandwich is absolutely loaded with flavour and couldn't be easier to make!
5 from 1 vote
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Course: lunch
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 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:

Your Private Notes:

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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