Italian Sammies
Overview
This warm Italian deli-style ciabatta sandwich layers pepperoni, hard salami, black forest ham, Provolone, and Havarti with two standout Bella Sun Luci components: a spicy sun-dried tomato and black garlic aioli, and a sun-dried tomato olive relish. The aioli brings rich depth with gentle heat, while the relish adds bright, savory flavor and texture. Served on toasted ciabatta, this sandwich is bold, layered, and crafted for a truly memorable bite.
Total Cook Time: 30 minutes
Bella Product Used:
Sun Dried Tomato Halves with 100% Olive Oil & Italian Herbs 8.5 oz
Ingredients
SPICY SUN DRIED TOMATO & BLACK GARLIC AIOLI:
- ½ cup quality mayonnaise
- ¼ cup Bella Sun Luci Sun Dried Tomato in Olive Oil w/Italian Herbs, undrained
- 1 bulb black garlic, divided — ½ finely diced and ½ mashed into a paste
- 1 tbsp fresh lemon juice
- ½ tsp dried cayenne pepper
- ¼ tsp kosher salt
- ¼ tsp ground white pepper
SUN DRIED TOMATO & OLIVE RELISH:
- ½ cup mild Italian Mix Giardinera, drained
- ½ cup Mediterranean Olive Salad
- ¼ cup Bella Sun Luci Sun Dried Tomato in Olive Oil w/Italian Herbs, chopped
- ½ tbsp oil from Sun dried tomato jar
- 1 tsp dried oregano leaves
- ½ tsp balsamic vinegar
DELI SLICED MEATS & CHEESE:
- pepperoni
- hard salami
- black forest ham
- Provolone cheese
- Havarti cheese
MISC. INGREDIENTS:
Loaf of Ciabatta bread
Directions
- Preheat oven to 350 degrees F.
- To make the Spicy Sun Dried Tomato & Black Garlic Aioli, mix all ingredients and refrigerate.
- For the Sun Dried Tomato & Olive Relish, mix all ingredients and refrigerate.
- To prepare the bread, cut the loaf crosswise into 3.5 inch wide sections. For each sandwich, slice a section in half through the center, and remove some of the bread down the center both the top and bottom (reserve for other uses).
- For each sandwich, spread the cut sides with a generous amount of the Relish.
- On the bottom bun, place 2 slices of ham, folded accordion-style. Top with 3 slices each of pepperoni, then 3 slices of salami.
- Cut 2 slices of Provolone and Havarti cheeses in half and layer over the relish on the top bun.
- Place the bread, open-faced up, on a baking sheet and bake for 5 minutes. Remove and spread a generous amount of the Aioli over the cheese and close top bun over the bottom bun.
- Feel free to garnish with olives, peperoncini or other pickles.
- Serve either whole or cut in half and enjoy!
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