Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches

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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 514
  • Calories from fat: 42%
  • Protein: 23g
  • Fat: 24g
  • Saturated fat: 9.2g
  • Carbohydrate: 51g
  • Fiber: 1.9g
  • Sodium: 1944mg
  • Cholesterol: 48mg

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. 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. 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.
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