Ciabatta Panini Recipe

Name: Ciabatta Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices provolone cheese; 4 ciabatta rolls, split; 12 slices pancetta; 2 cups baby spinach leaves; 1 large tomato, sliced; 2 roasted red bell peppers, sliced; 1/2 small red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; salt and ground black pepper to taste

Servings: persons

8 slices provolone cheese
4 ciabatta rolls, split
12 slices pancetta
2 cups baby spinach leaves
1 large tomato, sliced
2 roasted red bell peppers, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and ground black pepper to taste

1
Preheat panini press and lightly oil the grates.
2
Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.
3
Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices provolone cheese, 4 ciabatta rolls, split, 12 slices pancetta, 2 cups baby spinach leaves, and more.

Yes, Ciabatta Panini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ciabatta Panini

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