There are many ways to make a ciabatta sandwich, but this deli-style version is a favorite. Itโs perfect for a quick lunch, dinner, for a picnic, or when you're on the go.
This ciabatta sandwich is made with fresh, grilled bread, turkey slices, mozzarella, pesto, arugula, and sun-dried tomatoes. All these amazing Italian flavors come together in one sandwich that will truly make you happy!
Try the Turkey Avocado Sandwich or the Pinwheel Sandwiches, too.
Ingredients: 7
Prep time: 15 minutes
Cook time: 2-3 minutes
Press time: 1 hour (up to 12 hours).
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Recipe ingredients
Ciabatta: I had one that was about 14 inches (36 cm) long and weighed 11 oz (300 g). A bit more or less than that is perfectly ok. You can use fresh ciabatta, pre-packaged (shelf-stable, vacuum-sealed), or frozen. If pre-packaged or frozen, bake it according to the baking instructions and let it cool slightly before you use it to make the sandwiches.
Pesto: Your favorite kind.
Mozzarella: Two fresh mozzarella balls weighing about 4.5 oz (125 g) each.
Thin deli turkey slices: Alternatively, you can use chicken slices or, when available, leftover roasted turkey breast, sliced as thinly as possible. I often make this or similar sandwiches using leftover Brined Leftover Turkey Breast or Dutch Oven Turkey Breast.
Arugula: You will need approximately 4 cups when roughly chopped, although this amount can vary depending on how tightly the leaves are packed. Youโll need a thick layer (thicker than you might expect) because the leaves will compress down.
Sun-dried tomatoes in oil: Be sure to pat them lightly with a paper towel to remove excess oil. Use the remaining tomatoes in the jar to make this delicious Pasta with Hummus Sauce.
Olive oil: Instead of olive oil, you can also use a bit of oil from the jar of sun-dried tomatoes. I only do this if the jar is nearly empty, though, as I donโt want the remaining tomatoes to be uncovered and spoil.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make a ciabatta sandwich?
Step #1: Slice the loaf in half horizontally, then cut each half into two pieces vertically, resulting in four pieces.
Step #2: Toast the halves under the hot broiler or in a grill pan.
Step #3: Spread pesto on the lower bread pieces.
Step #4: Top the lower ciabatta halves with turkey and mozzarella slices, and add the chopped tomatoes.
Step #5: Cover with a thick layer of arugula and drizzle with a bit of oil.
Step #6: Place the upper bread pieces on top and press well.
Step #7: Wrap the ciabatta sandwiches in parchment paper and secure them with kitchen twine.
Step #8: Place them on a cutting board, cover them with another cutting board, and place heavy objects on top. Refrigerate for 1 to 12 hours.
Make in advance and store
Make in advance: Itโs perfect if you can prepare these easy ciabatta sandwiches a few hours in advance; they are best when given enough time to press in the refrigerator. Thirty minutes would also work, but several hours are even better. You can even make them the night before and leave them to press in the fridge overnight.
Store leftovers in an airtight container; they will be fine for at least 1-2 days.
The sandwiches are not suitable for freezing.
More sandwiches
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๐ Recipe
Ciabatta Sandwich
Equipment
- Broiler in the oven or a grill pan
- Kitchen twine
- Two cutting boards
- Something heavy to press the sandwiches (milk cartons or heavy cans)
Ingredients
- 1 loaf of ciabatta Note 1
- 4 teaspoons pesto or as needed, Note 2
- 8 thin slices of deli turkey breast Note 3
- 2 fresh mozzarella balls 4.5 oz/ 125 g each
- 6-7 halves of sun-dried tomatoes in oil about 1.7 oz/ 50 g
- 2-3 oz arugula about 4 cups/ 60 g
- 2 teaspoons of olive oil Note 4
Instructions
- Heat the broiler in the oven or a grill pan on the stovetop.
- Ciabatta: Slice the loaf in half horizontally, then cut each half into two pieces vertically to have four pieces.1 loaf of ciabatta
- Grill ciabatta: Place the bread cut side down under the broiler or on a grill pan. Grill for 1-2 minutes, until golden and crispy. Keep an eye on it to prevent burning. Let it cool for a couple of minutes, so you can touch it without burning your fingers.
- Spread pesto on the lower bread pieces.4 teaspoons pesto
- Add ingredients: Add 4 folded turkey slices on the two lower parts of the ciabatta bread, followed by one sliced mozzarella ball on each piece.8 thin slices of deli turkey breast + 2 fresh mozzarella balls
- Add more ingredients: Scatter the roughly chopped sun-dried tomatoes on top and cover with the roughly chopped arugula. Drizzle the leaves with olive oil, about one teaspoon of oil per sandwich.6-7 halves of sun-dried tomatoes in oil + 2-3 oz arugula + 2 teaspoons of olive oil
- Cover the sandwiches with the upper part of the ciabatta bread and press well.
- Wrap each sandwich in parchment paper and secure it with kitchen twine.
- Press down: Place the sandwiches on a cutting board and place another cutting board on top. Place the heavy objects (milk cartons or cans) on top. Carefully transfer this assembly to the refrigerator and press the sandwiches for at least 1 hour or up to 12 hours.
- Serve ciabatta sandwiches: Unwrap the sandwiches, cut each one in half, and serve.
Notes
- Ciabatta: About 14 inches (36 cm) long and weighing about 11 oz (300 g).
- Pesto: Use your favorite kind, either homemade or store-bought.
- Arugula: About 4 cups when roughly chopped, but that can vary depending on how tightly the leaves are packed; you will need a thick layer (thicker than you might think) because the leaves will be pressed down.
- Turkey: You can also use chicken slices or very thinly sliced leftover turkey breast roast.
- Oil: Instead of olive oil, you can drizzle the bread pieces with a bit of oil from the jar of sun-dried tomatoes. I only do this if the jar is almost empty, so the remaining tomatoes donโt spoil.
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