Recipe: Ciabatta Sandwiches with Parmesan Mayo (serves 2)

CIABATTA SANDWICHES

FOR THE PARMESAN MAYO:
1/2 cup mayonnaise
2 tablespoons grated Parmesan
FOR THE SANDWICHES:
1 (3 x 5-inch) ciabatta roll or bread or use a whole loaf and cut
Olive oil, as needed
1 ounce sliced Genoa salami
2 ounce sliced Black Forest ham
2 slices provolone cheese
2 tablespoons Parmesan mayo (recipe follows)
2 leaves fresh basil
1 leaf of lettuce
2 slices fresh tomato

Combine mayonnaise and Parmesan cheese. Parmesan mayo goes well with many sandwiches, so you might consider making a batch to keep in the refrigerator. It will keep for up to 30 days.

Preheat oven to 350 degrees F.

Cut roll crosswise and place open-faced on a baking sheet. Spread top piece of bread with olive oil. On the bottom piece, place salami, ham and provolone cheese. Build a second sandwich the same way.

Place pan with sandwiches in the oven and bake for about 10 minutes. When done, the bread should be toasted and the cheese melted. Remove sandwiches from the oven.

Spread Parmesan mayo evenly over the toasted bread. Place the basil, lettuce and tomato on top of melted cheese. Close sandwich and cut in half on the diagonal to serve.

Makes 2 sandwiches
Source: Sandwiches of the World by Alan Battman Batt