Italian Ciabatta Sandwich with Grilled Vegetables, Prosciutto & Salami
This flavorful Italian ciabatta sandwich is layered with smoky grilled eggplant, zucchini, and roasted bell peppers, paired with Applegate Naturals® Prosciutto, Genoa Salami, and provolone cheese. Brushed with vibrant pesto and stacked on a crusty ciabatta roll, it’s an easy gourmet sandwich perfect for lunch, dinner, or entertaining.
Ingredients
- 1 package Provolone Cheese
- 1 package Applegate Naturals® Prosciutto
- 1 package Applegate Naturals® Genoa Salami
- 2 Ciabatta rolls
- 1 eggplant, sliced lengthwise
- 2 zucchini, sliced lengthwise
- 3 bell peppers
- 1/2 cup pesto
Reminder:
Grilled eggplant, zucchini, and pesto can be purchased in the prepared food sections of many supermarkets and specialty food shops.
Instructions
- Brush eggplant and zucchini with olive oil and place on hot grill until grill marks appear, about 5 minutes.
- Flip vegetables over and repeat.
- Place whole peppers on grill and turn until all sides have been charred.
- Place peppers in a bowl with lid until cool.
- Remove skin and seeds and slice into strips.
- Split ciabatta and brush both sides with pesto.
- Layer on meat, cheese and vegetables and season with salt and pepper.
- Brush eggplant and zucchini with olive oil and place on hot grill until grill marks appear, about 5 minutes.
- Flip vegetables over and repeat.
- Place whole peppers on grill and turn until all sides have been charred.
- Place peppers in a bowl with lid until cool.
- Remove skin and seeds and slice into strips.
- Split ciabatta and brush both sides with pesto.
- Layer on meat, cheese and vegetables and season with salt and pepper.