This kicking ciabatta sandwich features fun accoutrements on a nice ciabatta bread. It’s portable and packed with flavor for game day.

Italian Ciabatta Sandwich | Kita Roberts

One simply does not appreciate an ‘Italian’ hoagie unless they are from Philly.

I have tried these submarine sandwiches in other parts of the country. They are just depressing knock offs of what should be a joyous thing  with a few thin slices of meat, piled high with wilting iceberg lettuce on a limp roll.

A proper Italian hoagie is magic, covered in oil, on a perfect roll, piled high with a variety of deli meats and cheese and topped with all the trimmings. It’s something we just do right.

Italian Ciabatta Sandwich | Kita Roberts

This fancied up version isn’t an Italian hoagie. It’s a kicking sandwich with fun accoutrements on a nice ciabatta bread.

It’s portable and packed with flavor but I felt the need to clarify that this wasn’t trying to be its big brother. It is what it is, and it’s not going to leave you disappointed. Make with whatever sliced sandwich meats you have that are needing to be used up.

Don’t think too hard. Let yourself enjoy the flavors.

Italian Ciabatta Sandwich | Kita Roberts

Want more killer sandwich ideas?  I’ve got those.

If you’ve tried my Italian Ciabatta Sandwich recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Italian Ciabatta Sandwich

5 from 2 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
Italian Ciabatta Sandwich | Kita Roberts
These make ahead sandwiches are quick, easy, and a fun option for the big game!


  • 6 oz jar marinated artichoke drained well
  • 1/4 cup jarred roasted red pepper drained and chopped
  • sandwich oil or extra virgin olive oil
  • 4 ciabatta rolls
  • 4 oz deli sliced hard salami
  • 4 oz deli sliced chorizo
  • 4 oz deli sliced capicola
  • 4 oz provolone cheese


  • Mix the drained chopped artichokes and red peppers together.
  • Preheat oven to 350 degrees. Or heat a grill to medium high.
  • Drizzle the inside of the ciabatta rolls with a bit of olive oil. 
  • Pile the salami, chorizo, capicola and provolone evenly between each of the 4 rolls. Top with the artichoke mixture and top of rolls.
  • Tightly wrap each sandwich in aluminum foil. Chill overnight if making ahead (*If making ahead, you may wish to reserve the oil drizzle to before heating to avoid soggy roll syndrome).
  • Place sandwiches in oven or on pre-heated grill for 20 minutes, checking to see if heated through, and cheese is melted.


BHG Special Interest: Tailgating


Calories: 570kcal | Carbohydrates: 31g | Protein: 33g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 2354mg | Potassium: 271mg | Fiber: 1g | Vitamin A: 360IU | Vitamin C: 5.6mg | Calcium: 222mg | Iron: 3.9mg
Course: sandwich
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 2 votes (2 ratings without comment)

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  1. One of my all-time favorite sandwiches!!!! Your pictures alone have me craving an Italian now:-) Freaking looks delicious, Hugs, Terra

  2. Pinned this for later…I love me some Italian Sandwiches! I see that you are using my most fav Salumi maker…Volpi. When I lived near St. Louis they were a favorite stop of mine. They also make the best ever guanciali which you can special order.