Gourmet Ciabatta Sandwich with Prosciutto, Sun-Dried Tomatoes, and Arugula Recipe
This gourmet ciabatta sandwich combines fresh ciabatta bread with melty provolone, savory prosciutto, peppery arugula, and tangy sun-dried tomatoes, finished with a drizzle of balsamic glaze for a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Halal
Ingredients
Units
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Ingredients
- 1 ciabatta loaf, fresh
- 2 tablespoons extra virgin olive oil
- 4 slices provolone cheese
- 4 ounces thinly sliced prosciutto
- 1 cup fresh arugula
- 1/4 cup sun-dried tomatoes, oil-packed
- 2 tablespoons balsamic glaze
- Optional: sliced avocado, roasted red peppers, chili flakes
Instructions
- Slice the ciabatta loaf: Slice the ciabatta loaf horizontally into two halves. Brush the cut sides lightly with olive oil.
- Add cheese and prosciutto: Place provolone cheese slices on one half of the bread, followed by a layer of prosciutto.
- Add tomatoes and arugula: Add sun-dried tomatoes and a handful of fresh arugula.
- Drizzle balsamic glaze: Drizzle a small amount of balsamic glaze over the arugula.
- Add optional toppings: Add optional toppings like sliced avocado or roasted red peppers.
- Assemble sandwich: Place the second half of the ciabatta loaf on top, pressing down gently to hold everything together.
- Toast the sandwich: Heat a skillet over medium heat. Add the sandwich and press down with a spatula or another pan. Toast for 2-3 minutes per side, or until the bread is golden and slightly crisp.
- Serve: Use a sharp knife to cut the sandwich into halves or quarters. Serve immediately and enjoy!