Since we can’t make homework exciting, let's at least make lunch the highlight of your day. Think golden, toasty ciabatta piled high with sweet onion mustard, crisp lettuce, tangy sun-dried tomatoes, and a one-two punch of Italian classics : capocollo and mortadella. Then, the grand finale: a cloud of creamy goat’s milk robiola that melts into every bite. Suddenly, the lunch bell is your favorite sound!
Difficulty : easy
Prep time : 10 minutes
Cook time : 5 minutes
Doses for : 1 person
· 1 fresh ciabatta roll (about 6–7 inches), sliced horizontally
· 4 oz capocollo, thinly sliced
· 4 oz mortadella, thinly sliced
· 2 oz goat robiola cheese
· 6-8 sun-dried tomato halves, drained and roughly chopped
· 2–3 iceberg or romaine lettuce leaves, sliced
· 2 tbsp onion mustard
· Extra virgin olive oil, for brushing
1.Slice the ciabatta roll horizontally. Brush the cut sides lightly with olive oil.
2. Toast or grill both halves until the crust is very crispy and the inside is warm.
3. On the bottom half of the warm ciabatta, spread the onion mustard evenly.
4. Lay the lettuce leaves directly over the mustard.
5. Scatter chopped sun-dried tomatoes evenly over the lettuce.
6. Arrange the capocollo slices evenly on top of the tomatoes.
7. Add the mortadella slices, folding them for height and volume.
8. Spread the robiola cheese evenly on the inside of the top ciabatta half.
9. Place the top half of the ciabatta over the filling, pressing gently so it holds together.
10. Serve immediately while the bread is crisp and the cheese creamy.
