Italian Ciabatta Sandwich | Kita Roberts

Italian Ciabatta Sandwich

These make ahead sandwiches are quick, easy, and a fun option for the big game!
Course sandwich
Cuisine American
Keyword ciabatta sandwich
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 570kcal


  • 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