Italian Ciabatta Sandwich

Italian Ciabatta Sandwich Recipe
Grilled Cheese Social
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Serving: 1 serving
Yield: 1 sandwich
Nutrition Facts (per serving)
1326 Calories
74g Fat
82g Carbs
83g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 1326
% Daily Value*
Total Fat 74g 96%
Saturated Fat 28g 141%
Cholesterol 268mg 89%
Sodium 4249mg 185%
Total Carbohydrate 82g 30%
Dietary Fiber 7g 27%
Total Sugars 16g
Protein 83g
Vitamin C 448mg 2,239%
Calcium 806mg 62%
Iron 9mg 52%
Potassium 1775mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 Everyone loves an Italian sub, but they're always so monstrous and sometimes intimidating when you just want something not so gigantic. This version calls for a ciabatta roll, which is much smaller than a hoagie, but can still hold up to this ingredient-packed sandwich.

The roll is sliced in half, toasted, and brushed with olive oil and white balsamic glaze. Then layers of rosemary ham and salami are piled high on the bun along with roasted red peppers, roasted yellow peppers, mozzarella, basil, and arugula.

This Italian ciabatta sandwich is the perfect sandwich for a lunch, a picnic, or a day at the beach. Serve it with some potato salad or macaroni salad, chips, and some refreshing lemonade or your favorite beverage. 


  • 1 large ciabatta roll

  • 1/2 tablespoon olive oil

  • 1/2 tablespoon white balsamic glaze, divided

  • 6 large fresh basil leaves

  • 1/4 pound rosemary ham

  • 1/4 pound salami

  • 1/4 pound fresh mozzarella cheese

  • 1/2 red pepper, roasted

  • 1/2 yellow pepper, roasted

  • 1 handful arugula

Steps to Make It

  1. Gather the ingredients.

  2. Begin by cutting your ciabatta roll in half and then toasting the bread in the oven or in a toaster for a few minutes.

  3. Drizzle both of the interior sides of the ciabatta with olive oil and then smear on the white balsamic glaze, and set the top half aside.

  4. On the bottom half of the glazed ciabatta bun, add the basil, the salami, the mozzarella, and the roasted red pepper, the roasted yellow pepper, and then lastly the arugula.

  5. Put the remaining half of the ciabatta roll on top. 

  6. Before serving, tightly wrap the sandwich in waxed paper or butcher paper and slice it down the middle with a serrated knife. Enjoy.


  • Leave the paper on the sandwich, peeling it back only far enough for the bite you're about to take, so that the ingredients don't fall out of the sandwich as you're eating it. 
  • After wrapping in the paper, you can press the sandwich—so it is more like a panini—by putting a heavy skillet on top. If you want to do multiple sandwiches at a time, just put a baking sheet on top of the sandwiches, and then place the skillet on top of the sheet.
  • These sandwiches can be made up the night before, that way, you're all ready to go on a day outing, or for a grab-n-go for a lunch during the week.
  • The sandwiches should be kept refrigerated, or in a cooler with ice during an outing.

Recipe Variation

  • Throw some sliced onion, or black olives on for additional flavor.
  • Change up the mozzarella cheese by using provolone or gouda in its place.