In honor of National Picnic Month I made these delicious Italian Ciabatta Sandwiches. These sammys are picnic-perfect. They are so full of flavor, and the ciabatta rolls hold up really well for a trip to the park.
This turned out to be one of my favorite picnic lunches ever. These sandwiches were delish. I’m also loving that cherries are still in season, so we brought along a big bowl of cherries. We don’t often drink soda at my house, so the cream sodas were a real treat.
What To Serve With Italian Ciabatta Sandwiches
I may be biased but I thought these sandwiches went perfectly with my daughter’s couscous salad! Other options include a garden or pasta salad, or pickles, olives, and potato chips for a salty complement to the sandwich. What’s more, these options can be easily brought on a picnic. If you’re dining at home, consider roasted vegetables like brussels sprouts or carrots, or french fries. If you want some comforting, pair the sandwich with a nice soup.
Prep Time: 15 min (for the tomatoes)
Cook Time: 5 min.
Yields: N/A
Ingredients
- ciabatta sandwich rolls
- sliced salami
- sliced ham
- prepared pesto, store-bought is fine
- sliced tomatoes drenched in olive oil and balsamic vinegar
- basil leaves or arugula
- sliced mozzarella, provolone, or Asiago cheese
- salt and pepper
Instructions
- 15 minutes or so before you make your sandwiches, slice your tomatoes and place them in a bowl. Sprinkle them with a little salt and pepper, then pour a couple of teaspoons of olive oil and vinegar over them. Let them sit for a while to soak in all that delicious flavor.
- Slice your ciabatta roll and spread about a teaspoon or so of prepared pesto onto the bottom piece of bread. Top with two slices of ham and several slices of salami. Add a slice of cheese.
- Add a couple of the oil and vinegar soaked tomato slices, some basil leaves or arugula. Top with the other slice of bread and enjoy.
FAQs
You could try lightly toasting the buns. This will create a crust that might withstand the sauces. Also, be mindful of how much sauce you put on your sandwiches. Too much and you get soggy buns. You could also try strategically layering your ingredients. Apply the sauce to the bottom piece then add the ingredients on top. At least the top bun will remain relatively dry.
I made this pea pesto for St. Paddy’s Day. I’m not sure how it will taste in this sandwich but if you give it a go, please let me know what you thought!
I went with salami and ham but you could definite replace either/both of these or even add more meat, if you so desire. Prosciutto, a traditional Italian meat, would be an ideal addition, but you could also go with roast turkey, grilled chicken, or even tuna salad (though these last ones would be more as a substitute than an addition).
How To Store Italian Ciabatta Sandwiches
For a picnic, I like to wrap my sandwiches individually in parchment or waxed paper and tie them with a string. It keeps them fresh and I think it looks kinda cute. To keep the sandwiches for longer, individually wrap them and then place them in a resealable bag or airtight container. You can keep them in the fridge for up to 3 days.
You might also enjoy these lemony macaroni salad and summer’s best banana pudding recipes.
Italian Ciabatta Sandwiches
Ingredients
- Ciabatta sandwich rolls
- sliced salami sliced ham
- prepared pesto store bought is fine
- sliced tomatoes drenched in olive oil and balsamic vinegar
- basil leaves or arugula
- sliced Mozzarella Provolone, or Asiago Cheese
- salt and pepper
Instructions
- A little while before you plan to make your sandwiches, slice your tomatoes and place them in a bowl. Sprinkle them with a little salt and pepper, then pour a couple teaspoons of olive oil an vinegar over them. Let them sit for a while to soak in all that delicious flavor.
- Slice your Ciabatta roll and spread about a teaspoon or so of prepared pesto onto the bottom piece of bread. Top with two slices of ham and several slices of salami. Add a slice of cheese. Mozzarella and Provolone are great choices, but I happened to have some sliced Asiago so that’s what I used. Add a couple of the oil and vinegar soaked tomato slices, some basil leaves or arugula. Top with the other slice of bread and enjoy.
- For a picnic, I like to wrap my sandwiches individually in parchment or waxed paper and tie them with a string. It keeps them fresh and I think it looks kinda cute.
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I used to love ciabatta bread before I stopped eating grains! These all look so amazing!
Looks like a tasty treat for a picnic!
sandwiches on ciabatta rolls are my favorite, hands down. What a cute way to wrap them for picnics!
I love arugula in my sandwiches. Those look delicious and I love picnics.
Those sandwiches look incredible! We are camping and have been sticking with pb&j, but I think we might give these a shot this week!
We picnic out at least twice a week during the summer – we love it, but we definitely are in a bit of a rut when it comes to food. This looks like a great sandwich to switch up our menu…..
YUM! I’m getting hungry just looking at these. They would be great for any no fuss summer meal.
Yum. I love ciabatta, and I make my own pretty often. I also love Italian flavors. This is a great sandwich.
I love this combination for a sandwich. Fresh basil is always a nice addition. I found your recipe over at the Create, Link, Inspire Tuesday link party at Naptime Creations. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1jlh94r. Have a wonderful day!
These sandwiches look delicious! Fresh mozzarella makes everything better