Recipe courtesy of Food Network Kitchen
Total:
5 min
Active:
5 min
Yield:
12 sandwiches
Level:
Easy

Ingredients

Directions

Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.

Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.

Copyright 2009, Television Food Network, G.P., All Rights Reserved

IDEAS YOU'LL LOVE

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Crab Cakes with Roasted Red Pepper Sauce

Recipe courtesy of Rachael Ray

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking