How To Make Ciabatta Panini
Make a versatile sandwich with our Ciabatta Panini Recipe! This Italian meal is perfect on its own, paired with salad for lunch, or soup for dinner. Eat up!
Serves:
Ingredients
- 8slicesprovolone cheese
- 4ciabatta rollssplit
- 12slicespancetta
- 2cupsbaby spinach leavesdivided
- 1largetomatosliced
- 2red bell peppersroasted, sliced
- ½smallred onionthinly sliced
- ¼cupolive oildivided
- 2tbspred wine vinegardivided
- Saltto taste
- Ground black pepperto taste
Equipments
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Panini press
Instructions
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Preheat panini press and lightly oil the grates.
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Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread.
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Layer 3 slices pancetta and ¼ cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches.
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Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar. Season with salt and pepper.
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Replace tops of ciabatta rolls and brush with the remaining olive oil.
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Place sandwiches on the panini grill, then close the press tightly on top.
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Cook until golden brown and cheese is melted for about 5 minutes.
Nutrition
- Calories: 1038.17kcal
- Fat: 63.26g
- Saturated Fat: 23.05g
- Trans Fat: 0.12g
- Monounsaturated Fat: 29.19g
- Polyunsaturated Fat: 7.56g
- Carbohydrates: 64.91g
- Fiber: 6.92g
- Sugar: 9.74g
- Protein: 35.89g
- Cholesterol: 96.06mg
- Sodium: 1610.14mg
- Calcium: 448.65mg
- Potassium: 526.07mg
- Iron: 1.39mg
- Vitamin A: 275.07µg
- Vitamin C: 83.34mg
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