Pressed Ciabatta Sandwich | Rania's Recipes on Pittsburgh Today Live

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

salami

🥗Healthier: turkey slices

💰Cheaper: bologna

Turkey slices offer a leaner option while bologna is more budget-friendly.

prosciutto

🥗Healthier: smoked turkey

💰Cheaper: ham

Smoked turkey is lower in fat, while ham is often less expensive.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain adds fiber, while white bread is typically cheaper.

Slice ciabatta bread in half horizontally and hollow out some of the top and bottom.

Spread black olive tapenade on the bottom half of the bread.

Layer roasted red peppers on top of the tapenade.

Add goat cheese over the roasted red peppers.

Chop marinated artichokes and layer them on the cheese.

Prepare a balsamic vinaigrette with balsamic vinegar, olive oil, Dijon mustard, salt, and pepper, and drizzle it over the artichokes.

Layer thinly sliced prosciutto on top of the artichokes.

Add peppered salami over the prosciutto.

Scatter fresh basil and parsley leaves on top.

Put the top half of the ciabatta back on the sandwich and press it down.

Use a heavy pot or implement to press the sandwich down for 1 hour to 8 hours, ideally about 3 hours.

Slice the pressed sandwich with a serrated knife for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens