Italian Ciabatta Delight (Print Version)
# Ingredients:
→ Tomato Basil Spread
01 -
1 small clove of garlic
02 -
4 tbsp pine nuts, toast them if you'd like!
03 -
1½ cups of jarred sun-dried tomatoes, drained (180g)
04 -
½ cup grated parmesan cheese (40g)
05 -
½ cup olive oil (120ml), adjust if needed
06 -
¼ tsp ground black pepper, taste and add more if needed
07 -
½ tsp salt, adjust to your liking
08 -
1 packed cup of basil leaves (30g)
→ Sandwich Layers
09 -
10 slices of salami
10 -
8 slices of turkey (deli-style)
11 -
5oz mozzarella (150g), cut into slices
12 -
8 pieces of prosciutto
13 -
Half a baby iceberg lettuce, shredded
14 -
A warm ciabatta loaf (14oz/400g), sliced open
15 -
A small handful of Guindilla peppers, sliced thinly
# Instructions:
01 -
Throw garlic, sun-dried tomatoes, basil, pine nuts, parmesan, salt, and pepper into your food processor. Slowly pour in the olive oil while blending until it's smooth and creamy.
02 -
Cut the ciabatta horizontally and generously spread your tomato basil mix over the bottom. You might not need every last drop, so save a little extra for later!
03 -
Add layers of prosciutto first, then the slices of turkey, followed by salami. Top it all off with mozzarella. Want gooey cheese? Pop it under a broiler until it melts.
04 -
Sprinkle the shredded lettuce and chilies on top. Place the upper half of the ciabatta over everything, then cut into six pieces. Time to enjoy!
# Notes:
01 -
Keep leftover tomato pesto in the fridge with a small olive oil layer on top. It'll be good for around a week.
02 -
Switch ingredients as you like—ham can stand in for prosciutto, chicken for turkey, or provolone for mozzarella.
03 -
Warm the ciabatta at 350F/180C for a few minutes. It makes a big difference!