ciabatta sandwich

Ingredients

• Servings: 4
• 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 lamb 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• 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, lamb 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.