Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio
Hands-on Time
10 Mins
Total Time
25 Mins
Makes 8 servings

Beef-and-Arugula Ciabatta Sandwiches are a welcomed addition to any lunch menu. These sandwiches get their zing from the red pepper jelly that's stirred into mayonnaise.

How to Make It

Step 1

Preheat oven to 400°. Whisk together first 2 ingredients.

Step 2

Place rolls on a baking sheet. Bake at 400° for 5 minutes or until lightly toasted but still soft. Let cool 10 minutes; split rolls.

Step 3

Spread cut sides of rolls with mayonnaise mixture. Layer bottom roll halves with beef, folding slices as needed to fit rolls. Top each with cheese, arugula, and remaining roll halves, mayonnaise mixture sides down.

Ratings & Reviews

mintjuniper's Review

April 15, 2014
My children loved these sandwiches (so much so that they asked to have them for their lunches today)! Only change I made was in using Publix's Hoagie Rolls rather than frozen ciabatta (plus I didn't toast the bread). This recipe is definitely going in our regular lineup

peaches09's Review

February 21, 2014
Tasty sandwiches for an easy weeknight dinner or for weekday lunches. Good with a soup like tomato, or a salad. Any firm roll will work. I used rolls from the bakery, not frozen, and warmed them. The red pepper jelly mayonnaise mixture is flavorful, not too spicy.

Great picnic item

June 07, 2015
These were unique and delicious.  Wished my pepper jelly had a bit more kick and it would have been even better!

Great sandwiches!

May 15, 2017
These sandwiches are delicious. My DH loves them. I use small ciabatta rolls from Target's bakery area. We're not fond of arugula, but any sturdy lettuce such as Romaine or leaf lettuce will do. There's only two of us, so I freeze half the rolls (without lettuce - it can be added later after defrosting).