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Preheat your toaster oven or regular oven to 400°F. Take the loaf of ciabatta bread and slice it lengthwise, creating two halves.

From the top half of the ciabatta, gently pull out and remove some of the soft inner bread to create space for the fillings.

Drizzle green pesto generously over the cut surface of both bread halves, spreading it evenly.

Sprinkle Italian seasoning over the pesto on both halves, followed by a generous layer of grated Parmesan cheese.

Place both bread halves on a baking sheet and toast them in the preheated oven at 400°F for 8-10 minutes, or until golden brown and the cheese is melted and slightly crispy.

Once toasted, remove the bread from the oven. On the bottom half of the toasted ciabatta, spread a layer of red pepper pesto (or sun-dried tomato pesto).

Place slices of mortadella over the pesto spread, covering the surface. Follow this with a layer of prosciutto on top of the mortadella.

Tear the fresh mozzarella into smaller pieces and distribute them evenly over the prosciutto layer.

Drizzle honey over the fresh mozzarella, then sprinkle the chopped pistachios over the honey.

Arrange fresh basil leaves on top of the pistachios. Then, place the chopped sun-dried tomatoes over the basil.

Sprinkle more grated Parmesan cheese over all the fillings. Drizzle balsamic glaze over the entire filled bottom half.

Spread green pesto on the toasted top half of the ciabatta. Carefully place the top half onto the filled bottom half to complete the sandwich.

Cut the assembled sandwich in half or into individual portions and serve immediately.


Preheat your toaster oven or regular oven to 400°F. Take the loaf of ciabatta bread and slice it lengthwise, creating two halves.

From the top half of the ciabatta, gently pull out and remove some of the soft inner bread to create space for the fillings.

Drizzle green pesto generously over the cut surface of both bread halves, spreading it evenly.

Sprinkle Italian seasoning over the pesto on both halves, followed by a generous layer of grated Parmesan cheese.

Place both bread halves on a baking sheet and toast them in the preheated oven at 400°F for 8-10 minutes, or until golden brown and the cheese is melted and slightly crispy.

Once toasted, remove the bread from the oven. On the bottom half of the toasted ciabatta, spread a layer of red pepper pesto (or sun-dried tomato pesto).

Place slices of mortadella over the pesto spread, covering the surface. Follow this with a layer of prosciutto on top of the mortadella.

Tear the fresh mozzarella into smaller pieces and distribute them evenly over the prosciutto layer.

Drizzle honey over the fresh mozzarella, then sprinkle the chopped pistachios over the honey.

Arrange fresh basil leaves on top of the pistachios. Then, place the chopped sun-dried tomatoes over the basil.

Sprinkle more grated Parmesan cheese over all the fillings. Drizzle balsamic glaze over the entire filled bottom half.

Spread green pesto on the toasted top half of the ciabatta. Carefully place the top half onto the filled bottom half to complete the sandwich.

Cut the assembled sandwich in half or into individual portions and serve immediately.
