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Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches

Photo: Thomas J. Story; Styling: Randy Mon
Total time 25 mins
Yield Serves 4
The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.


  • 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

Nutrition 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

How to Make It

  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.

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

  4. Note: Nutritional analysis is per sandwich.