Ciabatta Sandwich

This ciabatta sandwich is loaded with spicy salami, cheese, onions, and peppers, then topped with mozzarella cheese and baked until hot and toasty.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 2241 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 pound shredded mozzarella cheese
• 4 ciabatta sandwich rolls, sliced horizontally
• ½ pound thinly sliced coppa ham
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1 pound cipollini onions, peeled and sliced in half
• 2 goat horn peppers, sliced
• ½ pound thinly sliced soppressata salami
• ½ pound sliced deli roast pork loin
• ½ pound sliced mortadella
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup garlic roasted tomato spread (see footnote for recipe link)

Recipe Instructions

Step 1

Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.

Step 2

Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.

Step 3

Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.

Step 4

Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.