Italian Ciabatta Sandwich


This one is so simple I almost felt guilty calling it a recipe….but as soon as I took a bite, the guilt disappeared and I knew I had to share. I love making grilled sandwiches for lunches and simple dinners, and even though they are so easy, you can always find a way to make them special with sauces and unique ingredients.


For the Italian Ciabatta, I am using thinly sliced oven roasted chicken breast from the deli counter, thinly sliced prosciutto, salami and provolone. The star of this sandwich is definitely the sauce, it couldn’t be easier- just some hot cherry peppers and mayo, but it has a ton of flavor!


Start with a fresh loaf of ciabatta bread. Ciabatta is an Italian bread and is perfect for toasted sandwiches, you should be able to find this in the bakery section of any grocery store. I slice it in half lengthwise using a serrated knife.


Then, I carefully remove some of the middle of the bread- this gives me more room for the meat and cheese. I also like to scoop some of the bread out because when the bread is thinner it gets crispier.


Start by layering on the oven roasted chicken


Next, layer on the prosciutto. Prosciutto is a dry-cured ham that has a really mild flavor. When it goes into the oven it becomes a little crispy and is so delicious on this sandwich.


Next, put down a layer of salami.


Finally, top the meat with a layer of thinly sliced provolone cheese.


I drizzle a little bit of olive oil on both sides of the top of the ciabatta- this will make it extra crispy.


Pop it in a 450 degree oven with the top off and bake for 12-15 minutes until the cheese is bubbly and the top of the ciabatta is golden brown.


While the sandwich is cooking, you can start the sauce. The sauce is just hot cherry peppers and mayo. I start by putting about two tablespoons of the hot cherry peppers into a mini food processor. You could use a blender or give them a dice with a knife if you don’t want to get out the the food processor.


Next, add in about 2 tablespoons of mayo. Make sure to use the real thing! Blend it up until the cherry peppers are diced.


Put the sauce in the refrigerator while the sandwich finishes cooking.


Let the sandwich cool for a few minutes before adding the sauce. When it has cooled, spread a thin layer of the sauce all over the top of the ciabatta. Put the top on, give it a press and you are ready to enjoy! You can serve the extra sauce on the side!



  • 1 loaf fresh ciabatta
  • 1/2 lb thinly sliced oven roasted chicken breast
  • 1/4 lb thinly sliced provolone cheese (about 5 slices)
  • 5 slices thinly sliced prosciutto
  • 10 slices of thinly sliced salami
  • 2 tablespoons hot cherry peppers
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil (for the bread)


{the sauce}
  • Put the hot cherry peppers and mayo in a food processor or blender and blend until the peppers are diced up
  • Place the sauce in the refrigerator until you are ready to use it- this can be made up to 2 hours ahead of time
{the sandwich}
  • Preheat the oven to 450 degrees
  • Using a serrated knife, cut the ciabatta loaf in half lenghtwise
  • Using your fingers, scoop out the middle of the loaf leaving a hollow shell
  • Layer on the chicken, prosciutto, salami and provolone
  • Drizzle the olive oil over both sides of the top of the ciabatta
  • Leaving the top off, bake the sandwich in the oven for 12-15 minutes until the cheese becomes bubbly and the top is golden brown
  • Let the sandwich cool for a few minutes
  • Spread a thin layer of the sauce over the top of the ciabatta
  • Put the top on and give the sandwich a press
  • Slice the sandwich with a serrated knife and enjoy

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1 Comment

  • Supes075 says:

    Is this any good cooked then chilled? I’m planning a nice picnic? ThanX in advance, I was going to make a very similar cold sandwich, with diff spread.

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