Italian Sub Giardiniera Sandwich on Ciabatta

This Italian Sub Giardiniera Sandwich on Ciabatta is the ultimate sandwich lover's weeknight dinner! A crusty toasted ciabatta roll is piled high with prosciutto, cheese, tomato, avocado, greens and a quick homemade giardiniera with marinated fresh veggies! Ready in just 20 minutes!

Ingredients & Substitutions

For the Giardiniera

• Carrot - A few shreds of fresh carrot adds a bright orange color.

• Bell Pepper - You can use 2 mini bell peppers or about a quarter of a regular sized bell pepper. Red, orange, or yellow peppers work best.

• Red onion - Onion adds a nice sharpness, but mellows a bit when marinated. Any onion will work, red, yellow or white or even a few sliced scallions.

• Fresh Basil - If it's summer and you have fresh garden basil, add it in! Other fresh herbs like parsley, chives or thyme are also great. If you don't have fresh, a ½ teaspoon of dried Italian seasoning is fine too.

• Red Wine Vinegar and Olive Oil - The acidy vinegar is what quickly marinates the veggies in your homemade giardiniera. Oil and vinegar for subs, especially with creamy mayo as a contrast, is a delicious combination! I first remember this combination in college when Potbelly was a brand new restaurant, I was hooked! Here you are topping your subs with the quick giardiniera recipe, including all that oil and vinegar from the bowl for a tangy, fresh Italian sub flavor!

• Salt and Pepper - Seasons the giardiniera vegetables.

For the Sandwich

• Ciabatta Bread - A big crusty ciabatta roll is perfect for holding up to these huge homemade Italian Subs! Slice it open and give it a good toast, either on the grill or in the oven. This sandwich on ciabatta bread can stand up to that oil and vinegar giardiniera, soaking in all its juicy drippy goodness!

• Avocado - Since prosciutto is such a thin deli meat, adding avocado gives a bit more substance and nutrition to the subs. It also adds a creamy texture to contrast the acidic vinegary giardiniera.

• Prosciutto - Get it sliced thin, very thin! Prosciutto can be an expensive meat, but you don't need a whole lot. I like to buy it from the deli counter to get just the amount I need. Its classic salt-cured Italian flavor makes these sandwiches the best! However, this ciabatta bread sandwich can also be made adding or substituting other deli meats like Salami, Sopprassata, Capocollo, or even bacon, ham or turkey. The quick giardiniera recipe will give it plenty of Italian flavor.

• Tomato - A garden fresh tomato is best, but we make these subs all winter long too!

• Greens - Any type of greens or lettuce will work for this recipe. If using a lettuce like romaine or leaf lettuce, I like to slice it very thin, almost like a coleslaw, delicious when topped with the mayo and giardiniera sandwich mix. Packaged baby lettuce mixes, spinach or arugula are also delicious.

• Cheese - I like to use sliced white cheese such as Provolone, White Cheddar, Havarti, or Muenster. While toasting your ciabatta bread, you have the option to add the cheese so it gets melted and toasty, or add it cold when assembling the sandwiches.

• Mayonnaise - Mayo can be a personal preference, so slather it on or leave it off if you like. But, I think the tangy giardiniera with mayo combo is truly the best part!

See recipe card below for full quantities and instructions.

Step 1 - Start with the fresh homemade giardiniera. This is simply a quick 15 minute marinade! Add your veggies, carrot, peppers, and onions to a bowl with the vinegar, oil, and seasonings.

Give them a stir and let them sit on the counter while you prepare everything else.

This is all the time it takes to give them that sharp pickled flavor, but it can also be done ahead of time and kept in the fridge.

Step 2 - Grill or bake your ciabatta bread, along with any vegetable sides you are serving.

If baking, toast in the oven at 400° for about 8 minutes (you can choose to toast the cheese on the bread, or add the cheese cold).

If grilling, drizzle the cut side with a bit of olive oil.

Step 3 - Assemble your sandwich on ciabatta with the sliced avocado.

Step 4 - Pile on thinly sliced prosciutto, tomato and the giardiniera. Include the vinegar and oil from the bowl.

Step 4 - Top your ciabatta sandwich off with lots of lettuce or greens, slices of cheese, and drizzle on any bit of vinegar and oil left in your giardiniera bowl!

Add mayonnaise if you like.

Step 5 - Using a serrated bread knife, slice it into triangles and enjoy!

Recipe Tips

• Prep Ahead - On sandwich night, the fresh giardiniera can be made ahead anytime during the day or even the day before and kept in the fridge, although it is not necessary to make ahead.  Just letting it marinate on the counter while you prepare the sandwiches is long enough!

• Giardiniera Substitutions - If you don't have all the giardiniera ingredients, you can get by without the carrots or the onions for example. You could sub something like sliced cucumbers or sundried tomatoes. White wine vinegar will also work. You can also make this recipe with store-bought giardinera, but the homemade is really the best!

• Kid-Friendly - My kids love these subs, although they've gone through phases of pickiness! You can make the kid's portion as plain and simple as you like, leaving out or using less of the giardiniera. Sometimes just meat, cheese and avocado is enough.

• The Meat is Versatile - Use this recipe as a template for lots of different sandwich nights with different combinations of Italian deli meats or even ham or turkey.

• Ciabatta Bread - Ciabatta is really the best for this type of sandwich but I've also used a baguette or even hoagie rolls. If you LOVE Ciabatta Bread, try this Steak Ciabatta Sandwich with Balsamic Onions!

• Storage - Store leftover assembled sandwich wedges in an airtight container in the fridge and eat the next day.

If you made this recipe, I'd love to hear how you liked it!  Leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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