Pressed Italian Ciabatta Sandwich recipe | Cooking with Rania

mozzarella cheese

🥗Healthier: fresh ricotta

💰Cheaper: provolone

Ricotta has fewer calories and is lighter in texture.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat while salami offers a similar flavor.

Grill peppers; cool and remove skins, then slice.

Heat grill to high, or preheat broiler. Cook peppers on a rimmed baking sheet, turning frequently until completely charred, about 10 minutes.

Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until cool enough to handle, about 15 minutes.

Rub off charred skin, rinse hands under cold running water, and pat peppers dry.

Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.

In a medium bowl, combine Dijon and vinegar. Gradually whisk in olive oil, followed by warm water. Season to taste with salt and pepper; set aside.

Slice bread horizontally and scoop out soft interior—reserve it for another use.

Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette on top.

Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette over inside of top crust, then place top crust on sandwich.

Wrap sandwich tightly with plastic. Set a weight on top for at least 1 hour and up to 8 hours.

When ready to serve, remove weights and plastic wrap and slice sandwich horizontally into 6 pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens