Ciabatta Sandwich Recipe

Directions

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, pork 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.

Cook 5-star weekday dinners every time.

Cook's Note:
The cipollini onion mixture can be made up to 1 month in advance and stored in the refrigerator.
Use this recipe for the Garlic Basil Spread.
This sandwich calls for this recipe for Garlic Roasted Tomato Spread.
Here's the recipe for Artichoke Aioli.
The nutritional data for this recipe does not include the nutrition for the spreads listed above.

Per Serving: 1121 calories; 40.8 g fat; 125.6 g carbohydrates; 58.8 g protein; 117 mg cholesterol; 3275 mg sodium. Full nutrition