Ciabatta Sandwich Recipe
- 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
- Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
- 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.
- 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.
- 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.
