This deli-style ciabatta sandwich is packed with flavour and simple to make!
There are countless ways to build a ciabatta sandwich, but this version combines a vibrant sun-dried tomato pesto with classic deli meats and fresh mozzarella for a memorable lunch or light dinner. It’s easy to adapt to your tastes, so feel free to swap ingredients as you like.
Sun Dried Tomato Pesto
This pesto adds a rich burst of flavour and keeps the sandwich from tasting dry. You can use a store-bought jar, but homemade pesto is quick and much more vibrant. You’ll need the following:
Sun Dried Tomato Pesto Ingredients
- Sun-Dried Tomatoes – jarred ones are best for flavour. Drain but don’t rinse.
- Fresh Basil – a packed cup for freshness.
- Parmesan – freshly grated for proper texture and taste.
- Pine Nuts – optional, and can be toasted for extra depth.
- Extra Virgin Olive Oil – use this rather than the oil from the jar for a more authentic pesto flavour.
- Garlic – a small clove is enough.
- Salt & Pepper – to taste.
Make-ahead tip
You can make the pesto in advance. It keeps well refrigerated in an airtight container with a thin layer of oil on top to prevent oxidation. Use within about a week.
Deli-Style Ciabatta Sandwich
With pesto ready, assemble the sandwich. The recipe is flexible—swap proteins and cheeses depending on preference. Below are the ingredients I typically use.
Ciabatta Sandwich Ingredients (and substitutions)
- Ciabatta – a large loaf, warmed and sliced through the middle.
- Sun-Dried Tomato Pesto – spread on the bottom half.
- Prosciutto – or substitute ham.
- Turkey – or deli-style chicken.
- Salami – or pepperoni.
- Mozzarella – fresh slices; provolone works as a substitute.
- Iceberg Lettuce – shredded; arugula/rocket is a peppery alternative.
- Guindilla Chillies – or any brined deli chillies; omit if you don’t like heat.
Fold the sliced meats as you layer them to add height and texture to the sandwich.
Process overview: halve ciabatta, spread pesto, layer prosciutto, turkey, salami, add mozzarella, melt under the grill if desired, finish with lettuce and chillies.
Ciabatta Sandwich FAQ
Do I have to toast this sandwich?
Toasting is optional. I recommend warming the bread and lightly melting the cheese for a creamier texture, but you can serve it cold if you prefer.
Can I make this sandwich ahead of time?
Yes. If making ahead, either assemble fully and keep refrigerated, or leave out lettuce and chillies, store the sandwich, then toast the cheese and add the greens just before serving to keep them crisp.
Serving Suggestions
This sandwich is excellent on its own or paired with chips/crisps for a classic lunch. To make it heartier, serve with fries or a simple salad.
Ready for the full recipe?
How to make the Ultimate Ciabatta Sandwich (Full Recipe)
The ULTIMATE Ciabatta Sandwich
Equipment
- Food processor & spatula (for pesto)
- Fine cheese grater (for parmesan)
- Sharp knife & chopping board
- Bread knife
Ingredients
Sun Dried Tomato Pesto
- 1 1/2 cups / 180g sun-dried tomatoes, drained (don’t rinse)
- 1 packed cup / 30g fresh basil
- 1/2 cup / 120ml extra virgin olive oil, or as needed
- 1/2 cup / 40g freshly grated Parmesan
- 4 tbsp pine nuts, optionally toasted
- 1 small clove garlic
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Ciabatta Sandwich
- 1 x 14oz / 400g loaf of ciabatta, warmed and halved
- 8 slices prosciutto
- 8 slices deli-style turkey
- 10 slices salami
- 5oz / 150g fresh mozzarella, sliced
- 1/2 small head iceberg lettuce, shredded
- Handful of guindilla chillies, finely sliced (or other brined deli chillies)
Instructions
- In a food processor combine sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, salt and pepper. Pulse while drizzling in olive oil until you reach your desired consistency.
- Slice the ciabatta through the centre. Spread the sun-dried tomato pesto on the bottom half—no need to use all of it.
- Layer prosciutto, then turkey, then salami, folding slices for volume. Top with mozzarella and place under the grill until the cheese melts if desired.
- Add shredded lettuce and sliced chillies, place the top half of the ciabatta on, slice into portions (about 6) and serve.
Quick Demo
Notes
a) Sun Dried Tomato Pesto – This really lifts the sandwich. Use jarred sun-dried tomatoes for best flavour and drain the oil away (reserve it if you like for frying or dressings).
b) Pesto Storage – Store leftovers in an airtight container with a thin layer of olive oil on top to prevent browning. Refrigerate and use within a week.
c) Ciabatta – Warm the loaf at 180°C / 350°F for a few minutes before assembling. Ciabatta is light but sturdy, ideal for these fillings.
d) Ingredient Subs – Swap deli meats and cheeses to taste: chicken for turkey, ham for prosciutto, provolone for mozzarella, and arugula for iceberg. Leave out chillies if you prefer no heat.
e) Calories – Calories shown assume the whole pesto amount is used and the finished sandwich is divided into six portions.
If you enjoyed this sandwich, try other hearty options like an antipasto or grilled cheese variations.
More ciabatta sandwich ideas:
Ciabatta Sandwich Ideas
- Chicken Parmesan Sandwich
- Portobello Mushroom Sandwich
- Cajun Chicken & Avocado Sandwich
- Bruschetta Grilled Cheese
- Chorizo Sandwich
If you loved this ciabatta sandwich recipe, pin it for later or leave a comment with questions and tips!