Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together. Ingredients:
1 head (7 oz.) radicchio, cored and separated into leaves |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
12 ounces (3/4 of a loaf) ciabatta bread, split horizontally |
1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved |
6 slices regular or aged provolone cheese (about 4 oz.) |
4 ounces thinly sliced dry salami |
10 basil leaves |
2 tablespoons balsamic vinegar |
2 tablespoons dijon mustard |
Directions:
1. Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
2. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
3. Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.
4. Note: Nutritional analysis is per sandwich.
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