Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches

Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches Recipe
Photo: Thomas J. Story; Styling: Randy Mon
The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 514
Caloriesfromfat 42 %
Protein 23 g
Fat 24 g
Satfat 9.2 g
Carbohydrate 51 g
Fiber 1.9 g
Sodium 1944 mg
Cholesterol 48 mg

Ingredients

1 head (7 oz.) radicchio, cored and separated into leaves
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces (3/4 of a loaf) ciabatta bread, split horizontally
1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved
6 slices regular or aged provolone cheese (about 4 oz.)
4 ounces thinly sliced dry salami
10 basil leaves
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard

Preparation

1. Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.

2. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.

Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.

Note: Nutritional analysis is per sandwich.

Note:

May 2010
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