Italian Ciabatta Loaded (Print Version)
# Ingredients:
→ Tomato Basil Spread
01 -
180g of sun dried tomatoes (1½ cups), drained and jarred if you can
02 -
30g of basil leaves packed into 1 cup
03 -
120ml (½ cup) extra virgin olive oil, add more if needed
04 -
40g freshly grated Parmesan cheese, about ½ cup
05 -
Pine nuts, 4 tablespoons, toast 'em if you like
06 -
A small garlic clove
07 -
Salt, about ½ teaspoon but adjust to your taste
08 -
A pinch or two of black pepper, roughly ¼ teaspoon or more to preference
→ Sandwich Layers
09 -
A 400g (14oz) ciabatta loaf, warmed up adds a nice touch
10 -
8 folds of thinly sliced prosciutto
11 -
Turkey slices, about 8 of those deli kind
12 -
10 salami slices
13 -
5oz (150g) mozzarella, fresh and cut into slices
14 -
Half a small iceberg lettuce head, shredded
15 -
Guindilla chili peppers, a small handful thinly sliced
# Instructions:
01 -
Throw everything for the spread into a food processor: sun dried tomatoes, basil, parmesan, pine nuts, garlic, salt, and pepper. Turn it on and slowly pour in olive oil until it’s smooth and spreadable.
02 -
Cut through the middle of the ciabatta loaf and slather some of your homemade spread on the bottom half. Use just enough; don’t overdo it or it’ll get soggy.
03 -
Lay down the prosciutto first, then stack turkey slices on top. Add salami next, then put the mozzarella slices over it. If you're in the mood, grill it briefly so the cheese melts perfectly.
04 -
Add the lettuce and finely cut chilies on top, then place the other half of the bread loaf on it. Slice it into 6 portions and enjoy!
# Notes:
01 -
Save any extra spread in a container with olive oil covering the top. Keep it refrigerated and use within a week.
02 -
Switch it up! Ham instead of prosciutto, chicken for turkey, or provolone in place of mozzarella work great.
03 -
Want it better? Warm the ciabatta at 350F (180C) for a few minutes before assembling.