| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 sandwiches |
Ingredients
- 4 sandwich-sized ciabatta rolls, split through the middle
- 1 large red onion, cut into 1/4-inch-thick rings
- 5 tablespoons olive oil, plus more for drizzling
- Kosher salt
- 1 cup loosely packed fresh basil leaves, cut into chiffonade
- 1/2 cup smoked almonds, chopped
- 1/4 teaspoon crushed red pepper flakes
- 3 large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
- Freshly ground black pepper
- 1 pound fresh mozzarella, sliced 1/4 inch thick
- 1 cup arugula
Instructions
- Preheat the oven to 350 degrees F.
- If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
- Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
- Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
- Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 274 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 26 mg |
| Sodium | 313 mg |
Reviews
Great recipe. The smoked nuts are great in it. I’ll add a bit more basil next time. I didn’t great a good char on the onions, and I missed that. With a little refinement on my end, this’ll be a go-to sandwich.
I omitted the nuts but dang this was amazing! Valerie you hit it out of the park! I made a gluten free one for my sister and a regular full of gluten one for me! So good, thank you!
Love this. I only added more crushed red pepper