Spicy Tuscan Ciabatta
There are sandwiches, and then there are these bite-sized ciabattas that are loaded with mouth-watering meats and cheeses. You'll want many of these minis.
Ingredients
- 1 loaf ciabatta, rectangular shaped about 12 x 6 inches
- 4 ounce(s) genoa salami, sliced thin
- 4 ounce(s) hot sopressata, sliced thin
- 4 ounce(s) imported prosciutto, sliced paper thin
- 3 tablespoon(s) extra virgin olive oil
- 4 ounce(s) provolone cheese, sliced
- 4 ounce(s) mixed greens
- 3 ounce(s) roasted red peppers, chopped and well drained
- 2 tablespoon(s) balsamic vinegar
Instructions
- Slice the ciabatta loaf lengthwise.
- Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
- Be sure each layer goes right to the ends of the bread.
- It's even ok if they hang over a bit.
- Wrap sandwich tightly in plastic cling wrap with no openings.
- Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
- Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
- Remove plastic wrap and, using a very sharp bread knife, cut into 2 inch squares or triangles.
- Secure each slice with a toothpick and serve.
- No Cooking Needed.
Nutrition
Calories: 2192.18kcalCarbohydrates: 60.32gProtein: 116.58gFat: 162.87gSaturated Fat: 56.19gCholesterol: 367.84mgSodium: 7202.81mgFiber: 7.21gSugar: 12.15g
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