Ciabatta Con Carne Recipe

Preheat oven to 425°F (220°C). Cut each ciabatta loaf crosswise to make 4 flatbread pieces (about 8 total if loaves are large). Place cut sides up on a rimmed baking sheet.

In a small bowl combine 3 tbs extra-virgin olive oil, grated or finely minced garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Brush the cut sides of the ciabatta evenly with the garlic oil.

Lightly toast the ciabatta in the oven for 6–8 minutes just until the edges begin to brown and the surface is crisp but not fully hard. Remove from oven and set aside, oven remaining at 425°F (220°C).

While ciabatta toasts, heat a large skillet over medium heat. Crumble or chop the 12 oz sausage meat into bite-sized pieces and add to the dry hot pan. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

When sausage is nearly cooked, push it to one side and add 2 tbs white wine (or 2 tbs chicken stock) to deglaze the pan, scraping up browned bits. Add 1 tbs butter and stir to combine. Add the quartered marinated artichoke hearts and 6 oz sliced sweet piccante peppers to the skillet and toss to warm and coat with pan sauce, 1–2 minutes.

Taste and adjust seasoning with a pinch more salt if needed and 1/2 tsp red pepper flakes (or to taste) for a slight heat. Remove from heat and set aside.

Arrange the toasted ciabatta pieces on the prepared baking sheet, cut side up. Distribute the warmed sausage, artichoke and pepper mixture evenly over each piece, dividing the mixture among the 4 portions.

Arrange 6 oz thinly sliced capicola over the sausage on top of each flatbread, tearing slices if needed to fit. Top with the torn/sliced fresh mozzarella (divide 10 oz evenly) and sprinkle 1/4 cup grated Parmesan across the flatbreads.

Bake in the preheated oven at 425°F (220°C) for 8–10 minutes, until the cheese is melted and bubbling and edges of the ciabatta are golden brown. If you prefer slightly blistered cheese, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove the flatbreads from the oven. Drizzle the remaining olive oil lightly if desired and sprinkle with the lemon zest, 1 tbs lemon juice, and torn fresh basil leaves. Optionally add a few extra red pepper flakes for heat.

Let rest 2 minutes, then slice each ciabatta portion into 2–3 pieces for sharing. Serve warm as an antipasti plate.