Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat grill to medium heat. Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias. In a small bowl, combine pesto and mayonnaise. Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.
Time 15m Yield 16 Number Of Ingredients 7 Steps:
Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf. Cut sandwich into 16 pieces.
Time P1DT1h Yield 15 Number Of Ingredients 10 Steps:
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Number Of Ingredients 6 Steps:
Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half. Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes. Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.
Time 15m Number Of Ingredients 10 Steps:
Gather the ingredients. Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes. Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside. On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula. Put the remaining half of the ciabatta roll on top. Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife . Enjoy.
Time 40m Yield 4 Number Of Ingredients 21 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper. Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas. Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on. Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread. Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half. Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes. While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine. Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat. Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese. Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Brush chicken with Italian dressing. Grill or bake until fully cooked. Keep warm. Spread 1 tablespoon of mayo on the insides, both sides of the ciabatta rolls, and place mayo side down on a medium hot skillet, until the bread is golden brown. Assemble your sandwich: Chicken, cheese, tomato, baby spinach. Enjoy!
Time 20m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Spread desired amount of mayonnaise on each ciabatta’s top and bottom. Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.) Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops. Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette. Unwrap and enjoy! ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt. Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.
Time 15m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 5 Steps:
Cut ciabatta in halves and set aside. put butter and basil in food processor and mix til well blended. spread mixture on all halves of ciabatta. slice tomato and mozzerela to desired thickness and lay one to two slices tomato and 1 to 2 slices mozzerella on four of the ciabatta halves. put in toaster oven (or you can microwave this if you wish) until cheese starts to melt. place other side of ciabatta on top and enjoy!
Time 15m Yield 4 Number Of Ingredients 10 Steps:
Preheat panini press and lightly oil the grates. Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil. Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.
