Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches

Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
Photo: Thomas J. Story; Styling: Randy Mon
Yields Serves 4 Total Time 25 mins
The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.

Ingredients

 1 head (7 oz.) radicchio, cored and separated into leaves
 2 tablespoons olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
 12 ounces (3/4 of a loaf) ciabatta bread, split horizontally
 1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved
 6 slices regular or aged provolone cheese (about 4 oz.)
 4 ounces thinly sliced dry salami
 10 basil leaves
 2 tablespoons balsamic vinegar
 2 tablespoons Dijon mustard
Nutrition Facts

Servings 0

Amount Per Serving
Calories 514Calories from Fat 42
% Daily Value *
Total Fat 24g37%
Saturated Fat 9.2g46%
Cholesterol 48mg16%
Sodium 1944mg81%
Total Carbohydrate 51g17%
Dietary Fiber 1.9g8%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.

Step 2
2

Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.

Step 3
3

Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.

Step 4
4

Note: Nutritional analysis is per sandwich.

Ingredients

 1 head (7 oz.) radicchio, cored and separated into leaves
 2 tablespoons olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
 12 ounces (3/4 of a loaf) ciabatta bread, split horizontally
 1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved
 6 slices regular or aged provolone cheese (about 4 oz.)
 4 ounces thinly sliced dry salami
 10 basil leaves
 2 tablespoons balsamic vinegar
 2 tablespoons Dijon mustard

Directions

Step 1
1

Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.

Step 2
2

Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.

Step 3
3

Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.

Step 4
4

Note: Nutritional analysis is per sandwich.

Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
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