Name: Toasted Italian Sandwich Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Italian
Ingredients: 1 Ciabatta roll; 1 tablespoon pesto sauce; 1 tablespoon chopped sun-dried tomatoes; 2 slices fresh mozzarella; 3 slices Ham; 1 slice Salami; 1 slice Cracked Black Pepper Salami; 1 slice Pepperoni; 1 slice Turkey Pepperoni

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Introduction

The Toasted Italian Sandwich is a delightful combination of savory Italian meats, fresh mozzarella, and bright sun-dried tomatoes layered on crispy ciabatta. It’s a quick and satisfying lunch option that bursts with classic flavors.

The image shows a sandwich cut in half, placed on a white marbled surface. The sandwich has three main layers inside a lightly toasted, golden-brown crusty bread roll. The bottom layer is a piece of crispy golden fried breaded chicken, followed by a thick slice of pinkish ham with some browned edges, and topped with a white fried egg with a slightly runny yolk. There is a greenish spread, likely pesto, just under the top bread piece, giving the sandwich a fresh, textured contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Ciabatta roll
1 tablespoon pesto sauce
1 tablespoon chopped sun-dried tomatoes
2 slices fresh mozzarella
3 slices ham
1 slice salami
1 slice cracked black pepper salami
1 slice pepperoni
1 slice turkey pepperoni

Instructions

Step 1: Cut the ciabatta roll in half and toast both sides in the toaster oven for a few minutes, just until the edges turn golden and crisp.
Step 2: Spread pesto evenly over the top half of the roll, and layer the chopped sun-dried tomatoes onto the bottom half.
Step 3: Pile on the meats—ham, salami, cracked black pepper salami, pepperoni, and turkey pepperoni—over the sun-dried tomatoes, then add slices of fresh mozzarella on top.
Step 4: Place just the bottom half of the sandwich (with the fillings) back into the toaster oven and heat until the mozzarella melts and the meats are warmed through. Avoid re-toasting the pesto side.
Step 5: Assemble the sandwich by putting the top half over the heated bottom, slice in half, and serve warm.

Tips & Variations

For added crunch, include fresh arugula or crisp lettuce after heating the sandwich.
Swap mozzarella for provolone or fontina cheese for a different flavor profile.
Use sun-dried tomatoes packed in oil for extra richness.
If you don’t have a toaster oven, use a skillet with a lid to melt the cheese and warm the meats gently.

Storage

Store any leftover sandwich wrapped tightly in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven to keep the bread crispy and melt the cheese again. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a sandwich cut in half, stacked with two pieces. The sandwich has a white, toasted ciabatta bread with a light brown crust and soft air pockets inside. Inside, there are three visible layers: the bottom layer is thin, flat pepperoni slices with a reddish color, above that is a layer of pink ham, and on top of the ham is a layer of melted white cheese that looks soft and smooth. Above the cheese is a spread of green pesto sauce with small bits and a slightly oily texture. The sandwich is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich vegetarian?

Yes, simply omit the meats and add extra vegetables like grilled zucchini, roasted peppers, or mushrooms along with the mozzarella and pesto.

What is the best bread for this sandwich?

Ciabatta is ideal due to its airy texture and crunchy crust, but you can also use a sturdy baguette or focaccia for similar results.