There’s something undeniably delightful about a Ciabatta Pesto Sandwich. This sandwich is a harmonious blend of fresh flavors and textures, perfect for a quick lunch or a light dinner. The bread’s crusty exterior and soft interior pair beautifully with bright, herbaceous pesto and creamy mozzarella.
Ingredients
Scale:
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon instant yeast
1 ½ cups warm water (about 110°F)
1 tablespoon olive oil (optional, for brushing to promote browning)
2 cups fresh basil leaves
¼ cup pine nuts (or walnuts, lightly toasted)
½ cup grated Parmesan cheese
2 cloves garlic (fresh and minced)
½ cup olive oil (extra virgin recommended)
Salt and pepper to taste
8 ounces fresh mozzarella cheese, sliced
1 cup assorted grilled vegetables (e.g., bell peppers, zucchini, eggplant)
Fresh arugula or spinach
Extra pesto for spreading
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add warm water while stirring until a sticky dough forms. Cover with a damp cloth and let it rest for about 2 hours at room temperature, or until doubled in size.
Lightly flour your work surface. Gently turn the dough out onto the floured surface. With floured hands, stretch and fold the dough into a rectangle, then let it rest for another 30 minutes.
Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
Carefully transfer the shaped dough onto parchment paper. Bake for 20-25 minutes or until golden brown and hollow-sounding when tapped. Let it cool completely before slicing.
In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. Slowly add olive oil while running the processor until the mixture reaches a smooth consistency. Season with salt and pepper to taste.
Slice the ciabatta bread horizontally. Spread a generous layer of homemade pesto on both sides. Layer fresh mozzarella, grilled vegetables, and a handful of arugula or spinach on one half of the bread. Top with the other half.
If you have a sandwich press, preheat it. Place the sandwich in the press and cook for about 3-5 minutes. If using a skillet, heat over medium heat and weight the sandwich down with a heavy pan. Cook for 3-4 minutes per side.
