Crusty ciabatta bread, sandwiched with homemade Italian vinaigrette, spicy salami, salty prosciutto, fresh baby arugula, roasted peppers, provolone AND mozzarella. It's the easiest way to serve up a melty sandwich to a hungry group of guests. Perfect for your game day eats!
Prep time: PT15M
Cook time: PT25M
Total time: PT40M
Rating
4.33 stars (129 reviews)
Ingredients
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
zest and juice of 1 lemon
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1/2 cup mixed Italian olives, pitted
2 tablespoons chopped pickled jalapeños
1 pinch black pepper
1 loaf ciabatta bread, halved lengthwise
1/4 cup fresh basil, roughly chopped
6 thin slices spicy salami
6 thin slices prosciutto
6-12 thin slices pepperoni
6 slices provolone cheese
8 ounces fresh mozzarella cheese, torn
1 red or orange pepper, roasted and sliced
1 cup baby arugula
Steps
1. Preheat the oven to 400 degrees F. 2. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. 3. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. 4. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy!
Nutitrion
Serving Size: 1 slice
Calories: 518 kcal
Reviews
Julia on 2026-08-08 (5 stars): This was a hit with the teens and their friends!
Going to try it for a school lunch and see how it holds up. Thank you!
J Frost on 2022-03-20 (5 stars): We made this last weekend. Found a recipe for ciabatta bread and made that too! I couldn’t find mixed olives and didn’t want to buy a bunch of different kinds so we used kalamata olives. The vinaigrette was delish. We plan on keeping it around for salads. The sub was a hit with the family thanks for the recipe.
Katie Taylor on 2022-03-15 (4 stars): This was delicious, BUT I found the vinaigrette a bit too lemony and tangy. I took off the bottom in the sandwich, and loved it! I will definitely make these again, but no vinaigrette.
Natalie Vidacs on 2022-02-24 (5 stars): Came together super quickly and was delicious! I wish I had made two!
Judy on 2022-02-09 (5 stars): This was SO GOOD. Made it for Super Bowl!
Jody Dasco on 2022-02-02 (5 stars): I used your basic recipe. My Aldi store had ciabatta buns. So I got my basil I made last summer out of the freezer to use on the bottom layer. Added feta, salami, pepperoni, provolone, and mozzarella. Wrapped each one in foil. Made ahead of time and put in refrigerator. Used your instructions to bake for 20 min. Uncovered and let them get crusted up for 20 min. Cut in half and served with soup. Delicious!!!! Thanks for the inspiration!
