Toasted Italian Sandwich

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I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. This is a great sandwich.

Toasted Italian Sandwich

The Perfect Sandwich

My favorite bread for these toasted Italian sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

This recipe was inspired by a recipe from Mess for Less.

Toasted Italian Sandwich
Print Pin
5 from 1 vote

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
Course Main
Cuisine American
Keyword Italian, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 555kcal

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicola
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pest and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Nutrition

Calories: 555kcal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1404mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg

Nutritional values are approximate.

5 from 1 vote (1 rating without comment)

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