These hot ciabatta sandwiches do it all, from perfect party appetizers to never-soggy meal prep lunches to heavy snacks and more. Classic turkey and melty provolone are complemented by pesto and a spicy pepper spread for a slab sandwich that will satisfy the hungriest crowd.
It feels wildly irreverent for a food blogger to say this, but I think ciabatta bread makes for better party sandwiches than Hawaiian rolls.
Don't get me wrong: I love those sliders, whether classic ham and cheese or sliders with roast beef, among others. But my bone to pick with them is that the rolls can get soggy, even if you take it easy on the sauce poured over top. Heating up leftovers is kind of rough!
A one-pound loaf of ciabatta bread is fairly flat and wide like a slab of Hawaiian rolls, but is SO much heartier, making these turkey ciabatta sandwiches a dream to eat -- and that's before even getting into the other ingredients. Each segment holds firm with a no-sog crust even with two generous spreads soaking into each half of the sandwich.
I sliced this particular loaf pictured into eight sandwiches, but I've also done six and twelve. Even the mini ciabatta sandwiches slice cleanly and stay put, and like sliders, would make excellent party sandwiches. They're also fantastic make-ahead lunches...or dinners...or hearty snacks to be scarfed down literally any time of night or day (writing this from the trenches of the newborn days!).
What You'll Need
Many sandwich fixings work with this concept, but my favorite flavor combinations are featured below.
Ciabatta bread - A 16-ounce loaf of ciabatta bread is ideal for these slab sandwiches as it isn't too tall and has a crisp and firm crust. Other fairly flat and crusty bread loaves, like sourdough, would be good substitutes, as would smaller ciabatta rolls. Wrap each individually.
Turkey - I like to get it fresh from the deli and ask them to slice it thinly. Pick your favorite variety - smoked, honey roasted, etc.
Cheese - Turkey and provolone? A classic, though use whatever sliced, meltable cheese you'd like with these flavors. Fresh mozzarella won't do the job here.
Pesto - Pesto adds a delicious punch to a sandwich. Traditional basil pesto is my go-to, but to be honest outside of summertime (and even then) I'll usually grab store-bought for a recipe like this. My preference is to buy one that's in the refrigerated section. I like Buitoni.
Spread #2 - This can be a wildcard. Pictured is my Calabrian hot honey butter which soaks into the bread beautifully without sogging up the bottom crust. But homemade or store-bought flavored mayos/aioli are great options, too. With these flavors I recommend Calabrian chili aioli or roasted garlic butter.
Step-by-Step Instructions
- Step 1: Slice the ciabatta loaf in half lengthwise and spread pesto on one half and your other spread on the other.
- Step 2: Layer turkey and cheese on the bottom half, then cap off the sandwich with the top half of bread.
- Step 3: Wrap the whole assembled ciabatta sandwich in aluminum foil and bake at 350°F for 35-40 minutes, or until the cheese melts. Slice in half lengthwise, then cut each long piece into 3 to 6 equal sandwich wedges.
Recipe Tips and Tricks
- Use foil - Wrapping the assembled loaf sandwich well in aluminum foil is important to prevent the bread from overly toasting in the oven. Everything will stay crisp despite the foil.
- Even melting - Arranging the cheese in a single layer ensures it melts evenly in the cook time. If you'd like to stack a thicker cheese layer, increase the cook time accordingly.
- Heating leftovers - Reheating a ciabatta sandwich wedge is a breeze - simply wrap in foil and bake in a 350°F oven until warm. The microwave is a lot quicker and honestly works fine, but may be a bit more soggy. TBH it's a trade-off I still make half the time for speed.
More Italian Sandwiches
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Party Ciabatta Sandwiches
Ingredients
- 1 16-ounce loaf ciabatta bread
- 6 Tablespoons basil pesto more to taste
- 6 Tablespoons Calabrian hot honey butter or aioli, or spicy spread of your choice
- 12 ounces (¾-lb) thinly-sliced deli turkey
- 5 slices provolone cheese
Instructions
- Preheat the oven to 350°F. Slice the ciabatta loaf in half horizontally.
- Spread pesto onto one half of the cut side of the loaf and spread spicy honey butter (or whatever your second spread is) on the other. Leave a small margin around the edges to prevent the spreads from overly seeping out.
- Evenly layer sliced turkey onto the bottom half of the loaf, then top with a layer of provolone slices. Cut some slices down to size to fit in an even layer without much overlap.
- Place the top half of the ciabatta loaf onto the cheese to complete the sandwich stack. Wrap the whole loaf in aluminum foil.
- Place the wrapped loaf on a sheet pan and bake on the middle rack of the oven for 35-40 minutes, or until the cheese has fully melted. Let the ciabatta sandwich cool enough to safely handle before slicing down the center with a serrated knife, then slicing each half into four equal wedges. Serve warm.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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