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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This ciabatta sandwich is loaded with spicy salami, cheese, onions, and peppers, then topped with mozzarella cheese and baked until hot and toasty. Ingredients:
1 pound cipollini onions, peeled and sliced in half |
2 tablespoons balsamic vinegar |
1 teaspoon salt |
1 tablespoon olive oil |
1 onion, sliced |
1 red bell pepper, sliced |
2 goat horn peppers, sliced |
1/2 pound thinly sliced coppa ham |
1/2 pound thinly sliced soppressata salami |
1/2 pound sliced deli roast pork loin |
1/2 pound sliced mortadella |
4 ciabatta sandwich rolls, sliced horizontally |
1/4 cup garlic basil spread (see footnote for recipe link) |
1/4 cup garlic roasted tomato spread (see footnote for recipe link) |
1/4 cup artichoke aioli (see footnote for recipe link) |
1 pound shredded mozzarella cheese |
Directions:
1. Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
2. Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
3. Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
4. Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
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