Spicy Tuscan Ciabatta

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“I served these bite sized sandwiches as one of the appetizers for our Thanksgiving meal this year, and it went over VERY well. This is actually a variation of a recipe from Whole Foods, that came in a holiday appetizer flyer they had in the store. The possibilities for the types of cold cuts you use here is endless. Please feel free to try any combo you and your family might like. These three, plus the cheese, are my family's favorites. The idea of this "pressed" type of sandwich also works well for picnics because it can be prepared in advance, and placed at the bottom of the picnic cooler under the other foods. The cook time is actually the time while the loaf sits”
4hrs 10mins

Ingredients Nutrition

  • 1 loaf ciabatta, rectangular shaped about 12 x 6 inches (can substitute a crusty Italian or French loaf, but I do not recommend using sour dough)
  • 14 lb genoa salami, sliced thin
  • 14 lb hot sopressata, sliced thin
  • 14 lb imported prosciutto, sliced paper thin
  • 3 tablespoons extra virgin olive oil
  • 14 lb provolone cheese, sliced
  • 4 ounces mixed greens
  • 3 ounces roasted red peppers, chopped and well drained
  • 2 tablespoons balsamic vinegar


  1. Slice the ciabatta loaf lengthwise.
  2. Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
  3. Be sure each layer goes right to the ends of the bread.
  4. It's even ok if they hang over a bit.
  5. Wrap sandwich tightly in plastic cling wrap with no openings.
  6. Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
  7. Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
  8. Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles.
  9. Secure each slice with a toothpick and serve.

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