Ultimate Ciabatta Sandwich (Print Version)
# Ingredients:
→ Tomato Basil Spread
01 -
1 small garlic clove – peeled
02 -
1½ cups jarred sun dried tomatoes, drained (180g)
03 -
½ cup olive oil (120ml), add more if you like it smoother
04 -
¼ teaspoon ground black pepper, or use as much as you prefer
05 -
½ cup Parmesan cheese, grated fresh (40g)
06 -
4 tablespoons pine nuts – toast them lightly for extra taste
07 -
½ teaspoon sea salt, adjust to your liking
08 -
1 tight pack of fresh basil leaves (30g)
→ Ciabatta Fillers
09 -
5oz (150g) mozzarella – sliced fresh
10 -
8 slices smoked turkey from the deli counter
11 -
8 slices prosciutto, folded
12 -
A handful of tangy Guindilla chili peppers, chopped finely
13 -
10 slices Italian salami
14 -
A 14oz loaf of ciabatta (400g) – make it warm if you can
15 -
½ small iceberg lettuce head – cut thin
# Instructions:
01 -
Dump the basil, garlic, tomatoes, cheese, toasted pine nuts, salt, and pepper into your food processor. Pulse it all up while slowly streaming the olive oil in until smooth and creamy.
02 -
Halve your ciabatta loaf to make a top and bottom. Generously slather the bottom half with the pesto you just made. You might not end up using all of it, so keep leftovers for another time!
03 -
Lay down your prosciutto first, followed by the turkey, and then the salami. Stack mozzarella slices neatly on top. If melty cheese is your thing, put it in the oven or under a grill for some extra ooey-gooey vibes.
04 -
Throw on some shredded lettuce and those spicy chilis for a kick, then pop the ciabatta lid on top. Use a sharp knife to slice into 6 portions, and you're set to dig in!
# Notes:
01 -
Keep extra pesto in a jar with olive oil sealed on top. It stays fresh in the fridge for close to a week.
02 -
Customize your sandwich: Replace turkey with chicken, ham for prosciutto, or mozzarella with provolone.
03 -
Warm the loaf at 350°F (180°C) lightly beforehand for a toasty treat.