Salami Caprese Ciabatta
This Salami Caprese Ciabatta is crunchy and moist at the same time. Roasted salami, toasted bread, tomato slices and mozzarella.
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Servings: 2 people
Ingredients
- 2 ciabatta rolls
- 2 ounces sliced salami approx. 8-10 slices
- 1 tomato
- 1/4 onion sliced
- 4 ounces Mozzarella cheese
- fresh basil leaves or basil pesto
- salt and pepper
Instructions
- Heat the broiler to high and toast the ciabatta rolls you cut in half, horizontally. (NOTE 1)
- Roast the salami slices in a grill pan until they are crispy. No oil or butter needed.
- Transfer the salami to paper towels to absorb the fat.
- Place the onion slices in the grill pan and cook until brown and soft. (NOTE 2)
- Cut the Mozzarella and tomato in thin slices and set aside.
Now build the sandwich:
- Divide the salami over the 2 bottom halves of the ciabatta, then cover with the Mozzarella.
- Place on a baking dish and slide the baking dish under a broiler until the Mozzarella melts. This will take about 5 minutes. (NOTE 3)
- Take the sandwich halves out of the oven, add the onion, tomato and basil leaves.
- Sprinkle with salt and pepper and serve.
Notes
- Any other type of roll will do as well. Toast to add crunch and to avoid that the sandwich becomes soggy from the grease and melted cheese.
- No need to add oil or butter when baking the onions. There is a little fat left in the pan from the salami to cook them in.
- When melting the Mozzarella, it is better to go slow and take a little more time, then to go fast and burn the Mozzarella before it is thoroughly melted.
Nutrition
Calories: 430kcal | Carbohydrates: 32g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 1274mg | Fiber: 2g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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