Ciabatta Sandwich

This deli-style ciabatta sandwich is a favorite in our house - great for a quick lunch, an easy dinner, a picnic, or something to take with you.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 3

Pressing time 1

Servings servings

Calories 378kcal

Author Adina

Equipment

Broiler in the oven or a grill pan
Parchment paper
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 don’t spoil.

Nutrition