Gourmet Ciabatta Sandwich Recipe
A gourmet, restaurant-style ciabatta sandwich layered with basil pesto, fresh mozzarella, prosciutto (or marinated chicken), roasted red peppers, caramelized onions, arugula, sun-dried tomato aioli and a drizzle of balsamic glaze — crunchy, bright, and perfectly balanced for lunch, brunch, or a casual dinner.
Ingredients
- 2 large ciabatta loaves or 4 ciabatta rolls, about 10–12 oz each
- 12 –16 thin slices prosciutto or 2 boneless skinless chicken breasts pounded to even thickness
- 8 oz fresh mozzarella sliced 1/4" thick (or 8 oz provolone/fontina if you prefer meltier cheese)
- 1 cup fresh arugula washed and spun dry
- 1/2 cup roasted red peppers drained and sliced into strips (jarred or oven-roasted)
- 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced (optional)
- 1 small red onion thinly sliced (for caramelizing or quick-pickling)
- 2 tbsp extra-virgin olive oil for brushing/toasting bread
- Sea salt and freshly ground black pepper
- Basil Pesto quick
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup grated Parmesan or Pecorino
- 1/2 cup extra-virgin olive oil
- Salt to taste
- Sun-dried Tomato Aioli
- 1/2 cup mayonnaise or vegan mayo
- 2 tbsp finely chopped sun-dried tomatoes or 1 small roasted garlic clove, mashed
- 1 tsp lemon juice
- Pinch smoked paprika optional
- Salt & pepper to taste
- Balsamic Glaze optional
- 1/2 cup balsamic vinegar
- 1 tsp honey or sugar optional, to speed reduction
- Optional for marinated chicken
- 2 chicken breasts pounded thin
- 1 tbsp olive oil + 1 tsp lemon zest + 1 garlic clove minced + 1/2 tsp dried oregano + salt & pepper
Instructions
Prep & components (timeline tip: start with glaze/onions, then pesto/aioli, then protein)
- Balsamic glaze: In a small saucepan, simmer 1/2 cup balsamic vinegar with 1 tsp honey over low heat until reduced to a syrup (8–12 minutes). Remove, cool — it will thicken further as it cools. Watch carefully so it doesn’t burn.
Caramelized onions (or quick-pickle):
- Caramelize: Heat 1 Tbsp olive oil + 1/2 Tbsp butter over medium-low. Add thinly sliced red onion and a pinch of salt (optionally 1 tsp sugar). Cook, stirring occasionally, 20–30 minutes until deep golden. Deglaze with a splash of water or balsamic at the end.
- Quick-pickle alternative: Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 Tbsp sugar, 1 tsp salt. Add onion slices and let sit 10 minutes.
- Basil pesto: In a food processor combine basil, toasted pine nuts, garlic, and Parmesan. Pulse into a coarse paste. With motor running, stream in 1/2 cup olive oil until emulsified. Season with salt. (If too thick, add 1–2 Tbsp water.)
- Sun-dried tomato aioli: Mash sun-dried tomatoes into mayo; add lemon juice, smoked paprika (optional), salt and pepper. Mix until smooth. Adjust acidity to taste.
- Prepare peppers: If using fresh, char peppers under a broiler or over flame until blistered. Place in a covered bowl 10 minutes, peel, remove seeds and slice. Jarred roasted peppers can be drained and sliced.
- Cook protein (if using chicken): Marinate pounded chicken breasts 20 minutes in olive oil, lemon zest, minced garlic, oregano, salt & pepper. Heat 1 Tbsp olive oil in a skillet over medium-high and cook 4–5 minutes per side until internal temp is 165°F (74°C). Rest 5 minutes, then slice thin. (If using prosciutto, no cooking required.)
- Toast bread: Slice ciabatta horizontally. Brush cut sides lightly with olive oil. Toast cut sides face-down in a hot skillet or under a broiler 1–2 minutes until golden and crisp. This prevents sogginess and adds flavor.
Assemble sandwich:
- Spread ~1 Tbsp basil pesto over the bottom half.
- Layer fresh mozzarella slices (or provolone), then prosciutto or sliced chicken.
- Add roasted red pepper strips, sun-dried tomatoes (if using), and caramelized or pickled onions.
- Top with a light handful of arugula. Drizzle ~1 tsp balsamic glaze over the arugula. Season with flaky sea salt and freshly cracked pepper.
- Spread sun-dried tomato aioli on the top half of the bread, close the sandwich.
- Finish & melt (optional): Press the closed sandwich on a panini press or in a hot skillet with a weight for 2–3 minutes per side until warmed through and cheese slightly softens.
- Slice & serve: Cut diagonally and serve immediately with extra aioli or glaze on the side.
Notes
- Make-ahead: Pesto and aioli keep 4–5 days refrigerated. Roasted peppers and caramelized onions keep 3–4 days. Cooked chicken keeps 3–4 days. Assemble just before serving for best texture.
- Prevent sogginess: Toast the bread well and consider a thin layer of cheese directly on the bottom slice to act as a moisture barrier. Add delicate greens (arugula) at the last minute.
- Vegan/vegetarian swaps: Use vegan mayo for aioli; make pesto without cheese (add nutritional yeast), swap prosciutto/chicken for grilled marinated eggplant, portobello, tofu, or tempeh; use vegan melting cheese or ripe avocado for creaminess.
- Salt balance: Prosciutto is salty — taste components before adding extra salt. Rinse jarred ingredients if they taste overly briny.
- Reheating: Reheat wrapped in foil at 350°F for 8–12 minutes or in a skillet covered with a lid. Avoid microwaving (it ruins ciabatta texture).
- Variations: Caprese-style (pesto, mozzarella, tomato), spicy (chipotle aioli, pickled jalapeños), breakfast (add fried egg and bacon), Mediterranean (add olives, cucumber, labneh).
- Nutritional adjustment: To reduce calories, use less cheese, leaner protein, or serve a half sandwich with a large salad.