MILANO CIABATTA SANDWICH
Hearty Italian-style sandwich slices boast a trio of colors and flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
- Cut sandwich into 16 pieces.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg
17 BEST CIABATTA SANDWICH RECIPES
Categories Sandwich
Number Of Ingredients 6
Steps:
- Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
- Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
- Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.
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- Mix all the dough ingredients together, using 6 cups (723g) of the flour. Turn the dough out onto a lightly floured work surface and knead, adding more flour only as necessary to make a smooth, satiny, elastic dough.
- Pat the dough into a rectangle about 10" x 15". Using a bench knife, chef's knife, or pizza wheel, cut the rectangle into six 7 1/2" x 3 1/2" rolls. Don't make yourself crazy with exact measurements; your goal is six rectangular rolls that are all about the same size.
- Space the rolls on two lightly greased or parchment-lined baking sheets, three to a sheet; they'll need room for expansion. Cover the rolls and let them rise until puffy; this should take approximately 30 minutes.
- Spray the loaves with water; if desired, sift a thin layer of flour on top. Bake the rolls for 10 minutes. Lower the oven temperature to 375°F, and bake for an additional 20 to 25 minutes, until the rolls are a deep golden brown.
- Remove the rolls from the oven, turn off the oven, and return the rolls to the oven, with its door cracked open a couple of inches, to cool completely.
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