Ciabatta Deli Sandwiches With Peperoncini And Artichokes Recipes

Steps:

• Mix artichoke hearts, peperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
• Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.

Steps:

• First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
• Mix with remaining ingredients and chill.
• Cut your Ciabatta Roll in half.
• Spread each half with about 1-2 tablespoons of the sauce,or to taste.
• Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
• Press cheese(s) into the cut side of the top of roll.
• Place top half of the roll on the sandwich, cut in half and enjoy.
• I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
• Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
• Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
• Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
• Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
• While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
• Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
• Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
• Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Steps:

• Spread desired amount of mayonnaise on each ciabatta's top and bottom.
• Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
• Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
• Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
• Unwrap and enjoy!
• ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
• Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.