This Ciabatta Sandwich is easy to make, full of flavor, and guaranteed to be your new favorite sandwich recipe. Juicy chicken cutlets, crispy prosciutto, Mozzarella cheese, and crisp veggies are piled high between toasty Ciabatta bread. Think BLT with Italian flare; add chicken. It's literally everything you could want in a sandwich and more.
As a professional recipe developer who's been in the business for 15 years now, I assure you that all ingredients for this sandwich were carefully and thoughtfully selected, and it all comes together to yield the perfect bite. If you're looking for a hot, savory sandwich with a little Italian flare, this is the one you want.
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Why You'll Love This Ciabatta Sandwich
If ever there were a reason to make a sandwich, it's ciabatta bread. With its gorgeous, crunchy exterior and a light and chewy interior, this Italian-rooted bread is the perfect vessel for housing all kinds of ingredients.
Sticking to its Italian roots, we found the absolute best combination of ingredients to create a sandwich masterpiece (without creating a ton of work) was to:
- amp up store-bought mayonnaise with a squeeze of lemon and fresh, chopped garlic (similar to the sauce we make for our prime rib sandwiches--maybe even more delicious),
- add tons of flavor to quick-cooking chicken cutlets with an easy chicken seasoning,
- and crisp up prosciutto in all those yummy juices left behind from the chicken.
This ciabatta sandwich recipe is all about flavors and textures that complement and enhance one another. It was developed with quick, weeknight dinners top of mind so you and your family can enjoy a gourmet, restaurant-style dinner without a huge time commitment.
Ingredients
Ciabatta Bread | This recipe calls for a ciabatta loaf. Or you can use ciabatta buns like we use in our shrimp sandwich and assemble individually.
Seasoning | We opt for a chicken seasoning with an Italian flare and a kick of heat. Kosher salt, black pepper, garlic powder, paprika, onion powder, and cayenne. If you don't like spicy food, leave out cayenne.
Chicken | This recipe calls for chicken cutlets so that you can get that chicken cooked in less than 10 minutes and out of the kitchen fast; it's the same method we use for our BBQ chicken sandwich. You can also use shredded rotisserie chicken in a pinch. If you can't find cutlets, feel free to use baked chicken breasts or pan-seared chicken instead.
Prosciutto | This is where the BLT vibes come in. Prosciutto isn't just for charcuterie boards and wrapping asparagus. It's so good on sandwiches. You don't have to pan-sear it, but doing so adds great texture to the sandwich.
Aioli Ingredients | Aioli is a super simple combo of store-bought mayonnaise, fresh, minced garlic, and lemon juice.
Sandwich Toppers | My favorite veggies for this sandwich are shredded Romaine, red onion, and tomato. The key is to slice them as thin as possible. Sliced Mozzarella works great for the cheese; however, you can also use Provolone, like we do in our prime rib sandwich, or even shaved Parmesan.
How to Make the Best Ciabatta Sandwich
Toast the Bread | Preheat the oven to 400°F. To prepare the bread for toasting, cut horizontally, drizzle with oil, and place on a sheet pan. If you use buns instead of a loaf, it will take less time to get the buns toasty. Check at the 8-minute mark.
Make the Seasoning | While waiting for the oven to heat, make the seasoning blend for the chicken. Combine Kosher salt, oregano, teaspoon pepper, garlic powder, paprika, onion powder, and cayenne in a small bowl and set aside.
Prep the Chicken | Place the chicken cutlets on a work surface and pat away the excess moisture with a paper towel. Drizzle with olive oil. Sprinkle the seasoning evenly over the cutlets and rub all over to adhere.
Sear Chicken Cutlets | Add oil in a large sauté pan over medium-high heat. Allow the oil to come to temperature and add the chicken. Cook for about 3 minutes on each side, without jostling or moving. Remove from the pan when the chicken reaches an internal temp of 165°F and set aside on a plate.
Add Prosciutto | Add the prosciutto to the pan and cook for 1-2 minutes, until crisp (It crisps up fast, so keep an eye on it!). Remove from the pan and set aside.
Make the Aioli | Add the mayo, lemon juice, minced garlic, and a pinch of Kosher salt and black pepper to a small bowl. Stir to combine. Set aside until ready to use.
Assemble the Sandwiches | Place the bread bottom side down on a large cutting board and slather with half of the aioli. Add the lettuce, onion, and tomato. Lay the chicken cutlets down on a bias, add sliced Mozzarella, and top with crispy prosciutto. Drizzle the remaining aioli across the top of the sandwich and top with the bread. Slice into 4-6 sandwiches, serve, and enjoy!
Make-Ahead and Storage
Make-Ahead | You can do almost all the prep up to two days in advance (make the aioli, cook the chicken, crisp the prosciutto, prep the veggies). Wait to toast the bread until the day of and assemble just before serving.
Store | It's best to store sandwich ingredients separately so the bread doesn't get soggy; however, if you have leftover assembled sandwiches (which would be shocking), store in the fridge for a day or so. The veggies will lose their integrity, and the bread will get soggier the longer it sits in the fridge.
What to Serve with Italian BLT Ciabatta Sandwiches
Some of our favorite air fryer recipes pair perfectly with this BLT sandwich: air fryer zucchini, air fryer eggplant, and air fryer mozzarella sticks.
Roasted potatoes or French fries also make for delicious sides without stealing attention from the star of the meal!
More Sandwiches Recipes You'll Love
- Cucumber Tea Sandwiches
- Crab Cake Sandwich
- Roast Beef Sandwiches
- Salmon Sandwiches
- Brisket Sandwiches
Ciabatta Sandwich
Ingredients
- 1 loaf of ciabatta
- drizzle of olive oil, plus 3 tablespoons, separated
- 1 ½ teaspoons Kosher salt plus a pinch for later
- 1 ½ teaspoon oregano
- 1 teaspoon black pepper, plus a pinch for later
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- 4 chicken cutlets
- 3 ounces thinly sliced prosciutto
- ½ cup mayonnaise
- Juice of a lemon
- 2 garlic cloves, minced
- 1 cup shredded romaine lettuce
- ¼ thinly sliced red onion
- 1 thinly sliced tomato
- 8 pieces thinly sliced Mozzarella cheese from the deli
Instructions
TOAST THE BREAD:
- Preheat the oven to 400°F and have ready a sheet pan.
- Slice the Ciabatta loaf horizontally down the middle and place cut-side up on the sheet pan. Drizzle the bread with olive oil and bake for 8-12 minutes until toasty and golden to your liking. Remove from the oven and set aside.
COOK THE CHICKEN AND PROSCIUTTO:
- Combine 1 ½ teaspoon Kosher salt, oregano, 1 teaspoon pepper, garlic powder, paprika, onion powder, and cayenne in a small bowl and set aside.
- Place the chicken cutlets on a work surface and pat away the excess moisture using a paper towel. Drizzle with 1 tablespoon of olive oil and rub all over. Sprinkle the seasoning evenly over the cutlets and rub all over to adhere.
- Add 2 tablespoons of oil in a large sauté pan and place over medium-high heat. Allow the oil to come to temperature and add the chicken. Cook for about 3 minutes on each side, without jostling or moving. Remove from the pan as soon as the chicken has fully cooked through and set aside on a plate.
- Add the prosciutto to the pan and cook for about 1-2 minutes, just until crisp. Remove from the pan and set aside.
MAKE THE AIOLI:
- Add the mayonnaise, lemon juice, minced garlic, and a pinch of Kosher salt and black pepper to a small bowl. Stir to combine. Set aside until ready to use.
ASSEMBLE THE SANDWICH:
- Place the bottom side of the bread on a large cutting board and slather with half of the aioli. Add the lettuce, onion, and tomato. Lay the chicken cutlets down on a bias, add sliced Mozzarella, and top with crispy prosciutto. Drizzle the remaining aioli across the top of the sandwich and top with the bread. Slice into 4-6 sandwiches, serve, and enjoy!
Nutrition
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