This Ciabatta Sandwich is piled high with deli meats, creamy provolone, a two-ingredient pesto-mayo spread, quick-pickled onions, and lightly dressed greens. Warm bread, tangy pickles, and bright arugula combine with savory meats and cheese for a sandwich that’s both satisfying and fresh.
Author’s Notes
The “Best Sandwich” She’d Ever Had
Just before my sister visited to help test summer recipes, I finalized this ciabatta sandwich. I’d made a simple pesto-mayo spread and piled the sandwich with ham, salami, provolone, quick-pickled red onions, and dressed arugula. The first bite convinced me this combination was special; my sister tasted it and declared it the best sandwich she’d ever had. She’s since made it repeatedly for family and friends.
The sandwich balances textures and flavors: the bread is warm and slightly crisp, the pesto-mayo adds herby richness, pickled onions add bright acidity, and the dressed arugula adds peppery freshness. The amounts below are flexible—add more or less of anything to suit your taste.
Ciabatta Sandwich Ingredients
| Ingredient | Notes |
|---|---|
| Ciabatta bread | Take-and-bake ciabatta yields the warmest, freshest sandwich. If using a regular loaf, gently toast it before assembling. |
| Mayo and pesto | Use a refrigerated pesto for the best flavor. Homemade pesto or a high-quality store-bought refrigerated pesto will give the freshest result; shelf-stable jars are less flavorful here. |
| Provolone, deli ham, and salami | Ultra-thin provolone and thinly sliced deli meats create the best texture and let the flavors meld. |
| Quick-pickled red onions | Drain the pickled onions well so the bread doesn’t become soggy. Use as much or as little as you prefer. |
| Arugula and dressing | Toss the arugula with just enough dressing to coat the leaves lightly. Dress the greens right before assembling the sandwich for the best texture. |
Chelsea’s Notes
What To Serve On The Side
A few favorite sides that pair well with this ciabatta sandwich:
- A simple green salad for an extra fresh element
- Kettle-cooked chips or fries for crunch
- A cold pasta salad or a creamy cucumber salad for variety
- Fresh fruit or a mixed fruit salad for brightness
- Pickles or fresh crudités with a favorite dip
Storage
Make ahead: Assemble the sandwich without the pesto-mayo, pickled onions, or dressed arugula. Wrap tightly and refrigerate for up to one day. Add the remaining components just before serving to preserve texture.
For beach or pool days: Pack each component separately in a well-chilled cooler and assemble just before eating.
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Ciabatta Sandwich
Equipment
-
Wide-mouth Mason jar or a small bowl with a whisk
Ingredients
- 1 (14-ounce) loaf ciabatta bread (see note)
- 1/3 cup mayo
- 1/3 cup pesto
- 8 slices ultra-thin provolone cheese
- 10 slices deli ham (about 5 ounces)
- 15 slices deli salami (about 5 ounces)
- 4 lightly packed cups arugula
- Pickled red onions, as desired (optional)
- 1/2 teaspoon Dijon-style mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- Pinch of salt
Instructions
-
Prepare the bread: If using a take-and-bake ciabatta, bake according to package directions. If using a pre-baked loaf, gently toast it in a toaster oven if needed. Allow the bread to cool slightly before assembling.
-
Make the sandwich spread: Combine the mayonnaise and pesto in a small bowl and whisk until smooth and uniform. Adjust amounts to taste if you prefer a saucier spread.
-
Dress the arugula: Combine the dressing ingredients (mustard, apple cider vinegar, honey, olive oil, garlic powder, and a pinch of salt) in a Mason jar or small bowl. Shake or whisk until combined. Place the arugula in a large bowl and add just enough dressing to very lightly coat the leaves. Toss gently and use immediately.
-
Slice the loaf: Lay the ciabatta loaf flat on a cutting board and slice horizontally with a serrated knife to create top and bottom halves.
-
Assemble spreads and cheese: Generously spread the pesto-mayo on both cut sides of the bread. Place half of the provolone slices over the bottom half and the remaining slices over the top half so cheese is on both sides.
-
Layer the fillings: Arrange half of the ham and all of the salami over the bottom bread half. Add pickled red onions to taste. Pile the dressed arugula evenly over the meat. Optionally drizzle a little extra dressing, then add the remaining ham slices to help hold the arugula in place.
-
Finish and serve: Place the top half of the bread on the fillings and press gently to secure. Using a large, sharp serrated knife, cut the loaf into six sandwiches. Serve immediately and enjoy.
Recipe Notes
Ciabatta size: A 14-ounce loaf is a good target, but if your loaf is larger or smaller, scale the toppings to fit.
Pesto: Fresh refrigerated pesto provides the best flavor. Homemade pesto is ideal, but a good-quality refrigerated jar works well too.
Onions: If you’re not an onion fan, omit the pickled red onions. They add bright acidity and contrast, but the sandwich is delicious without them.
Make ahead: To assemble ahead for later, build the sandwich without pesto-mayo, pickled onions, or dressed arugula. Wrap tightly and refrigerate up to one day; add the remaining elements just before serving.
Nutrition
Calories: 565 kcal |
Carbohydrates: 40 g |
Protein: 22 g |
Fat: 36 g
Nutrition information is an approximation and should be used as a guide.