Ultimate Italian Ciabatta Sandwich (Print Version)
# Ingredients:
→ Sun Dried Tomato Pesto
01 -
1½ cups drained sun dried tomatoes (180g) - preferably jarred for better flavor
02 -
1 packed cup fresh basil (30g)
03 -
½ cup extra virgin olive oil (120ml), or as needed
04 -
½ cup freshly grated Parmesan (40g)
05 -
4 tablespoons pine nuts, toasted if you're feeling fancy
06 -
1 small garlic clove
07 -
½ teaspoon salt, or to taste
08 -
¼ teaspoon black pepper, or to taste
→ Sandwich Fillings
09 -
1 ciabatta loaf (14oz/400g), warmed for extra deliciousness
10 -
8 slices of prosciutto
11 -
8 slices of deli-style turkey
12 -
10 slices of salami
13 -
5oz fresh mozzarella (150g), sliced
14 -
½ small head of iceberg lettuce, shredded
15 -
A handful of Guindilla chilies, finely sliced
# Instructions:
01 -
Toss all your pesto ingredients into a food processor - that's the sun dried tomatoes, basil, parmesan, pine nuts, garlic, salt and pepper. Turn it on and slowly drizzle in the olive oil until you get that perfect pesto consistency.
02 -
Slice your ciabatta right through the middle and spread that homemade sun dried tomato pesto on the bottom half. Don't go overboard - you might not need all the pesto!
03 -
Start layering with prosciutto, then turkey, and salami, folding the slices to fit perfectly. Layer your mozzarella slices on top. If you're feeling extra indulgent, pop it under the grill until the cheese gets all melty and gorgeous.
04 -
Pile on your shredded lettuce and those spicy chili slices, then crown it with the top half of ciabatta. Slice into 6 portions and dive in!
# Notes:
01 -
Store any leftover pesto in an airtight container with a layer of olive oil on top - it'll keep in the fridge for about a week
02 -
Feel free to swap turkey for chicken, prosciutto for ham, or mozzarella for provolone
03 -
Warm the ciabatta at 180C/350F for a few minutes for the best experience