Why Make This Recipe
A ciabatta sandwich is not just any sandwich; it’s a delicious and satisfying meal that combines crispy bread with flavorful fillings. Making this sandwich at home lets you control the ingredients and customize it to your taste. Whether you’re serving lunch for yourself or for a group, this recipe is quick, easy, and sure to impress.
How to Make Ciabatta Sandwich
Ingredients:
- 1 loaf of ciabatta
- Drizzle of olive oil, plus 3 tablespoons (separated)
- 1 1/2 teaspoons Kosher salt (plus a pinch for later)
- 1 1/2 teaspoons oregano
- 1 teaspoon black pepper (plus a pinch for later)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 4 chicken cutlets
- 3 ounces thinly sliced prosciutto
- 1/2 cup mayonnaise
- Juice of a lemon
- 2 garlic cloves, minced
- 1 cup shredded romaine lettuce
- 1/4 thinly sliced red onion
- 1 thinly sliced tomato
- 8 pieces thinly sliced mozzarella cheese (from the deli)
Directions:
Toast the Bread:
Start by preheating your oven to 400°F (200°C). Cut the ciabatta loaf in half and drizzle olive oil over the inside. Place it on a baking sheet and toast it in the oven for about 5-7 minutes, or until it’s golden and crispy.
Cook the Chicken and Prosciutto:
While the bread is toasting, season the chicken cutlets with Kosher salt, oregano, black pepper, garlic powder, paprika, onion powder, and cayenne. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, until they are cooked through. In the last minute of cooking, add the prosciutto to the skillet to crisp it up slightly. Remove from heat and set aside.
Make the Aioli:
In a small bowl, mix the mayonnaise, lemon juice, and minced garlic. Stir well until fully combined.
Assemble the Sandwich:
Take the toasted ciabatta and spread the aioli on the inside. Layer the cooked chicken cutlets, crispy prosciutto, shredded romaine lettuce, sliced red onion, sliced tomato, and mozzarella cheese on one half of the bread. Close the sandwich with the other half and cut it into portions as desired.
How to Serve Ciabatta Sandwich
Serve the ciabatta sandwich warm with a side of chips or a simple salad. It’s perfect for lunch, a picnic, or a casual dinner. Enjoy with a glass of cold lemonade or your favorite beverage.
How to Store Ciabatta Sandwich
If you have leftovers, wrap the sandwich tightly in plastic wrap or foil. Store it in the refrigerator for up to 2 days. To enjoy it again, you can reheat it in the oven to restore some of that crispy texture.
Tips to Make Ciabatta Sandwich
- For extra flavor, marinate the chicken cutlets in olive oil, lemon juice, and spices for a few hours before cooking.
- Feel free to add more veggies, like bell peppers or cucumbers, for added crunch and freshness.
- If you prefer, you can grill the chicken cutlets instead of pan-frying them for a different flavor.
Variation
You can easily switch up the protein in this sandwich. Try using turkey, grilled vegetables, or even a mix of cheeses for a vegetarian option. Add some pesto for an Italian twist!
FAQs
Q: Can I use other types of bread?
A: Yes! While ciabatta is great for its crusty texture, you can use any bread you prefer, such as baguette or sourdough.
Q: What can I replace mayonnaise with if I don’t like it?
A: You can use Greek yogurt, mustard, or even hummus as an alternative to mayonnaise for a different flavor.
Q: How do I make this sandwich ahead of time?
A: You can prepare the ingredients in advance, like cooking the chicken and preparing the aioli. Assemble the sandwich just before serving to keep the bread from getting soggy.
Ciabatta Sandwich
Ingredients
For the Sandwich
- 1 loaf ciabatta Fresh ciabatta loaf
- 1.5 teaspoons Kosher salt Plus a pinch for later
- 1.5 teaspoons oregano
- 1 teaspoon black pepper Plus a pinch for later
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne
- 4 pieces chicken cutlets
- 3 ounces thinly sliced prosciutto
- 0.5 cup mayonnaise
- 1 juice lemon Freshly squeezed
- 2 cloves garlic Minced
- 1 cup shredded romaine lettuce
- 0.25 cup thinly sliced red onion
- 1 piece thinly sliced tomato
- 8 pieces thinly sliced mozzarella cheese From the deli
For Toasting
- 2 tablespoons olive oil For cooking the chicken
- 1 drizzle olive oil For drizzling on ciabatta
Instructions
Toast the Bread
- Preheat your oven to 400°F (200°C). Cut the ciabatta loaf in half and drizzle olive oil over the inside. Place it on a baking sheet and toast it in the oven for about 5-7 minutes, or until it’s golden and crispy.
Cook the Chicken and Prosciutto
- Season the chicken cutlets with Kosher salt, oregano, black pepper, garlic powder, paprika, onion powder, and cayenne.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken cutlets and cook for about 4-5 minutes on each side, until they are cooked through.
- In the last minute of cooking, add the prosciutto to the skillet to crisp it up slightly. Remove from heat and set aside.
Make the Aioli
- In a small bowl, mix the mayonnaise, lemon juice, and minced garlic. Stir well until fully combined.
Assemble the Sandwich
- Take the toasted ciabatta and spread the aioli on the inside.
- Layer the cooked chicken cutlets, crispy prosciutto, shredded romaine lettuce, sliced red onion, sliced tomato, and mozzarella cheese on one half of the bread.
- Close the sandwich with the other half and cut it into portions as desired.