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Gourmet Ciabatta Sandwich Recipe

Gourmet Ciabatta Sandwich Recipe

A gourmet ciabatta sandwich layered with basil pesto, fresh mozzarella, prosciutto, roasted red peppers, and arugula, balanced for lunch or dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Balsamic Reduction 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 4 sandwiches
Calories 730 kcal

Equipment

  • small saucepan
  • food processor
  • Skillet
  • Panini Press

Ingredients
  

  • 2 loaves ciabatta or 4 ciabatta rolls, about 10–12 oz each
  • 12–16 slices prosciutto or 2 boneless skinless chicken breasts pounded to even thickness
  • 8 oz fresh mozzarella sliced ¼" thick (or 8 oz provolone/fontina if preferred)
  • 1 cup fresh arugula washed and spun dry
  • ½ cup roasted red peppers drained and sliced into strips
  • ¼ cup sun-dried tomatoes in oil, drained and thinly sliced (optional)
  • 1 small red onion thinly sliced (for caramelizing or quick-pickling)
  • 2 tablespoon extra-virgin olive oil for brushing/toasting bread
  • Sea salt and freshly ground black pepper

Basil Pesto

  • 2 cups fresh basil leaves packed
  • ⅓ cup pine nuts or walnuts
  • 2 cloves garlic
  • ½ cup grated Parmesan or Pecorino
  • ½ cup extra-virgin olive oil
  • Salt to taste

Sun-dried Tomato Aioli

  • ½ cup mayonnaise or vegan mayo
  • 2 tablespoon sun-dried tomatoes finely chopped or 1 small roasted garlic clove, mashed
  • 1 teaspoon lemon juice
  • Pinch smoked paprika optional
  • Salt & pepper to taste

Balsamic Glaze

  • ½ cup balsamic vinegar
  • 1 teaspoon honey or sugar optional, to speed reduction

Optional for marinated chicken

  • 2 breasts chicken pounded thin
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • Salt & pepper

Instructions
 

Prep & components (timeline tip: start with glaze/onions, then pesto/aioli, then protein)

  • Balsamic glaze: In a small saucepan, simmer ½ cup balsamic vinegar with 1 teaspoon honey over low heat until reduced to a syrup (8–12 minutes). Remove, cool — it will thicken further as it cools.
  • Caramelize: Heat 1 tablespoon olive oil + ½ tablespoon butter over medium-low. Add thinly sliced red onion and a pinch of salt (optionally 1 teaspoon sugar). Cook, stirring occasionally, 20–30 minutes until deep golden.
  • Quick-pickle alternative: Combine ½ cup apple cider vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon salt. Add onion slices and let sit 10 minutes.
  • Basil pesto: In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan. Pulse into a coarse paste. With motor running, stream in ½ cup olive oil until emulsified. Season with salt.
  • Sun-dried tomato aioli: Mash sun-dried tomatoes into mayo; add lemon juice, smoked paprika (optional), salt, and pepper. Mix until smooth.
  • Prepare peppers: If using fresh, char peppers under a broiler or over flame until blistered. Place in a covered bowl for 10 minutes, peel, remove seeds and slice.
  • Cook protein (if using chicken): Marinate pounded chicken breasts 20 minutes in olive oil, lemon zest, minced garlic, oregano, salt & pepper. Cook in a skillet over medium-high for 4–5 minutes per side until internal temp is 165°F (74°C). Rest 5 minutes, then slice thin.
  • Toast bread: Slice ciabatta horizontally. Brush cut sides lightly with olive oil. Toast cut sides face-down in a hot skillet or under a broiler for 1–2 minutes until golden and crisp.

Assemble sandwich

  • Spread ~1 tablespoon basil pesto over the bottom half.
  • Layer fresh mozzarella slices (or provolone), then prosciutto or sliced chicken.
  • Add roasted red pepper strips, sun-dried tomatoes (if using), and caramelized or pickled onions.
  • Top with a light handful of arugula. Drizzle ~1 teaspoon balsamic glaze over the arugula. Season with flaky sea salt and freshly cracked pepper.
  • Spread sun-dried tomato aioli on the top half of the bread, close the sandwich.
  • Finish & melt (optional): Press the closed sandwich on a panini press or in a hot skillet with a weight for 2–3 minutes per side.
  • Slice & serve: Cut diagonally and serve immediately with extra aioli or glaze on the side.

Notes

Make-ahead: Pesto and aioli keep 4–5 days refrigerated. Roasted peppers and caramelized onions keep 3–4 days. Assemble just before serving for best texture.

Nutrition

Serving: 1sandwichCalories: 730kcal
Keyword Brunch Recipe, ciabatta sandwich, Gourmet Ciabatta Sandwich, Lunch Recipe, Mediterranean Sandwich, Sandwich Recipe
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