A warm, melty, and irresistible twist on classic Italian deli flavors, this Toasted Italian Sandwich features layers of savory meats, creamy mozzarella, and aromatic pesto, all pressed between crispy, golden ciabatta bread. Served panini-style, it’s a hearty and comforting sandwich that brings bold flavor and satisfying texture to the table — perfect for lunch, dinner, or a casual yet indulgent meal.

Why You’ll Love This Recipe

This sandwich delivers the essence of an Italian deli in every toasted, cheesy bite. Whether you’re craving a cozy meal or a quick panini fix, this recipe checks all the boxes:

Quick and easy to prepare in just 20 minutes
Crispy on the outside, gooey and flavorful on the inside
Loaded with layers of traditional Italian ingredients
Perfect for using up deli staples in a creative way
Suitable for both casual meals and entertaining
Customizable with different meats and cheeses

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 loaf ciabatta bread, halved lengthwise
6 slices Genoa salami
6 slices deli ham
4 slices provolone cheese
4 slices fresh mozzarella
2 hard-boiled eggs, sliced
1/4 cup basil pesto
1 tablespoon mayonnaise
1 tablespoon butter (for grilling)
Salt and pepper to taste

Directions

Preheat a skillet or sandwich press over medium heat.
Spread the mayonnaise on the bottom half of the ciabatta and the pesto on the top half.
Layer the Genoa salami, deli ham, provolone, mozzarella, and sliced hard-boiled eggs evenly over the bottom half of the bread.
Lightly season with salt and pepper.
Close the sandwich with the top half of the ciabatta.
Butter the outside of the bread generously.
Place the sandwich in the skillet or sandwich press.
Grill for 3–5 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted.
Remove from heat, slice diagonally, and serve hot.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories per Serving: 430 kcal

Variations

Spicy Version: Add a few slices of hot capicola or a drizzle of Calabrian chili oil.
Vegetarian Option: Omit the meats and use grilled vegetables such as zucchini, eggplant, and roasted red peppers.
Cheese Alternatives: Try fontina, asiago, or smoked provolone for added depth.
Bread Swap: Use focaccia, sourdough, or baguette if ciabatta isn’t available.
Egg-Free Version: Simply skip the hard-boiled eggs for a lighter texture.

storage/reheating

This sandwich is best enjoyed fresh and hot. However, if you need to store leftovers, wrap the sandwich tightly in foil and refrigerate for up to 2 days.
To reheat, warm in a skillet or oven at 350°F (175°C) until heated through and crispy. Avoid microwaving, as it will make the bread soggy.

FAQs

Can I make this sandwich ahead of time?

While best served fresh, you can assemble the sandwich and store it wrapped in the refrigerator for a few hours before grilling.

What kind of pesto should I use?

Basil pesto is traditional, but you can also use sun-dried tomato or arugula pesto for a twist.

Do I need a sandwich press?

No, a regular skillet works fine. Just press down with a spatula or another pan for even grilling.

Can I substitute the ciabatta bread?

Yes, any sturdy artisan bread such as focaccia or sourdough can be used.

Is the hard-boiled egg necessary?

It adds richness and texture, but the sandwich is still delicious without it.

What deli meats work best for this recipe?

Italian-style cold cuts like salami, ham, and mortadella work well. You can mix and match based on your preference.

Can I make this sandwich gluten-free?

Yes, use a gluten-free ciabatta or bread of your choice.

How do I keep the bread from burning while the cheese melts?

Use medium heat and cover the pan briefly to help the cheese melt faster without burning the bread.

Can I add vegetables?

Yes, roasted red peppers, spinach, or artichokes are great additions.

Is this sandwich good for meal prep?

It can be prepped ahead but should be grilled just before serving for the best texture and flavor.

Conclusion

The Toasted Italian Sandwich is everything you want in a hot sandwich — hearty, flavorful, melty, and perfectly crisp. Whether served as a quick weeknight dinner or part of a casual lunch spread, this panini-style creation delivers satisfying comfort with every bite. Layered with bold Italian ingredients and grilled to golden perfection, it’s a must-try for sandwich enthusiasts and fans of Italian cuisine alike.

Toasted Italian Sandwich

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The Toasted Italian Sandwich is your go-to for a warm, melty, and utterly satisfying meal. With layers of Genoa salami, deli ham, fresh mozzarella, and provolone cheese, all embraced by crispy golden ciabatta and bright basil pesto, this panini-style sandwich delivers the bold, hearty flavors of an Italian deli in every bite.

Author: Asma
Prep Time: 10 minutes
Cook Time: Substitute with your favorite deli meats like capicola or mortadella. Add arugula or sun-dried tomatoes for a fresh twist. Serve with chips or a side salad for a full meal. A panini press gives best results, but a skillet with a weight works great too.
Total Time: 20 minutes
Yield: 4 servings
Category: Sandwiches / Hot Lunch / Panini
Method: Grilling / Panini Press
Cuisine: Italian-American

Instructions

Preheat a skillet or sandwich press over medium heat.
Spread mayonnaise on the bottom half of the ciabatta and pesto on the top half.
Layer salami, ham, provolone, mozzarella, and hard-boiled egg slices on the bottom half.
Season lightly with salt and pepper, then top with the other half of the bread.
Butter the outside of the sandwich.
Grill in the skillet or press for 3-5 minutes per side, or until golden and the cheese is melted.
Remove, slice diagonally, and serve hot.

Notes

Substitute with your favorite deli meats like capicola or mortadella.
Add arugula or sun-dried tomatoes for a fresh twist.
Serve with chips or a side salad for a full meal.
A panini press gives best results, but a skillet with a weight works great too.