Grilled Ciabatta Bread Recipes

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GRILLED CIABATTA BREAD



Grilled Ciabatta Bread image

This recipe is courtesy of Giada DeLaurentis. Chunks of bread are grilled, drizzled with olive oil then rubbed with garlic and the cut side of a tomato.

Provided by Marie

Categories     Breads

Time 19m

Yield 6 serving(s)

Number Of Ingredients 5

1 loaf ciabatta
1 1/2 tablespoons extra virgin olive oil
2 large garlic cloves
1 tomatoes, halved crosswise
salt & freshly ground black pepper

Steps:

  • Preheat a grill pan over medium-high heat.
  • Slice ciabatta in half lengthwise, then cut each half into 1" slices.
  • Place bread on grill pan cut side down and grill until golden and crisp.
  • Working quickly, drizzle the toasted side with olive oil.
  • Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
  • It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
  • Sprinkle with salt and pepper and serve immediately.

Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3

GRILLED TROUT CIABATTA



Grilled Trout Ciabatta image

Provided by Sandra Lee

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon dried fines herbes
1 teaspoon red pepper flakes
2 pounds trout, cleaned, heads and tails removed
1/2 cup mayonnaise
2/3 cup artichoke bruschetta topping (recommended: Delallo)
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1 (19-ounce) loaf ciabatta bread
2 cups spring salad mix
2 tomatoes, sliced
1/2 small red onion, thinly sliced

Steps:

  • In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes.
  • Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours.
  • Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.
  • Set up grill for direct cooking over medium heat and oil the grates well.
  • Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through. Remove from the grill and set aside.
  • Slice ciabatta bread horizontally and quickly toast on the grill. Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up with skin).
  • Assemble sandwich and cut into serving size pieces.

GRILLED BREAD (PANE ALLA GRILLIA)



Grilled Bread (Pane alla Grillia) image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 6 servings

Number Of Ingredients 5

1 loaf ciabatta bread
1 1/2 tablespoons extra-virgin olive oil
2 large cloves garlic
1 tomato, halved crosswise
Salt and freshly ground black pepper

Steps:

  • Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

GRILLED VEGGIES ON TOASTED CIABATTA BREAD



Grilled Veggies on Toasted Ciabatta Bread image

This has lots of flavor. The spreads are optional. Giardiniera is Italian Pickled Vegetables, A collection of mixed pickled vegetables consist of carrots, cauliflower, celery, onions, peppers, olives with spices.

Provided by Rita1652

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

1 loaf ciabatta, toasted on grill
4 roasted garlic cloves
1 red pepper, quartered
1 onion, sliced thick
1 zucchini, sliced into four long strips
1 portabella mushroom
4 -6 slices mozzarella cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
pesto sauce (optional)
1/2 cup giardiniera (optional)
1 tablespoon olive oil (optional)
1 tablespoon balsamic vinegar, added to a blender to make a paste (optional)

Steps:

  • Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
  • Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
  • Spread the roasted garlic on one side of the toasted bread.
  • Spread your option of Pesto and or giardeniera spread.
  • Layer the veggies and cheese.
  • Place top on and enjoy.

Nutrition Facts : Calories 224.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 22.8, Sodium 192.8, Carbohydrate 10.4, Fiber 1.9, Sugar 6.3, Protein 8.3

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