Monday, June 10, 2013

Radicchio , Roasted Pepper & Provolone Ciabatta Sandwiches

Prep / Total time :25 minutes      Makes 4 servings

1            head (7 oz.) radicchio, cored and separated into leaves 2            tablespoons olive oil
1/2         teaspoon kosher salt
1/4         teaspoon freshly ground black pepper 
12          ounces (3/4 of a loaf) ciabatta bread, split horizontally
1            jar (16 oz.) roasted red peppers, drained, patted dry, and halved
6            slices regular or aged provolone cheese (about 4 oz.)
4            ounces thinly sliced dry salami 
10          basil leaves
2            tablespoons balsamic vinegar
2            tablespoons Dijon mustard

1.       Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
2.       Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.

Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.

The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.

You'll love this combo of Italian favorites wrapped up into a tasty, easy sandwich that's great for a quick dinner or lunch on the go.


  1. I do love this combo of flavors Nee.

    Thank you so much for sharing...

  2. You are welcome Louise , keep watching for a lot more .


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