Preheat a skillet or grill pan over medium heat. Halve the ciabatta loaf horizontally (or split rolls). Brush cut sides lightly with 1 tsp olive oil. Toast cut sides on the hot pan until golden and crisp, about 2–3 minutes per side. Remove and set aside.

Prepare produce and cheese

Thinly slice the tomato (about 1/4-inch thick). Lightly season tomato slices with a pinch of salt and black pepper; set aside. Shave the red onion into thin rings and separate. Rinse and dry lettuce leaves. Slice the plant-based mozzarella if not pre-sliced.

Olive Tapenade & Garlic Mayo

Make the olive tapenade

In a small food processor or by knife, combine 1/2 cup pitted olives, 1 tbsp rinsed capers, 1/2 clove minced garlic, 1 tsp lemon juice, 1 tbsp olive oil and 1 tbsp chopped parsley. Pulse or finely chop until coarsely combined but still textural (not a puree). Taste and adjust with a pinch of salt or more lemon if needed. Set aside.

Make the garlic mayo

In a small bowl whisk together 1/2 cup vegan mayonnaise, 1 minced garlic clove, 1/2 tsp Dijon, 1/4 tsp lemon zest (optional), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. If you like heat, stir in 1/4 tsp red pepper flakes.

Assemble Sandwiches

Spread about 1–1.5 tbsp of garlic mayo evenly on the bottom half of each toasted ciabatta piece.

Spoon about 1.5 tbsp olive tapenade over the mayo, spreading it across the surface to create an even layer.

Layer 2 slices of vegan ham and 2 slices of vegan salami per sandwich (for a 4-sandwich yield from a large loaf use the quantities above evenly). Arrange slices so they slightly overlap for even coverage.

Place 2 slices of plant-based mozzarella on top of the vegan meats. If you prefer the cheese slightly melted, return the open-faced bottom halves to the warm skillet for 30–45 seconds until the mozzarella softens—but avoid over-melting.

Top the cheese with 2–3 tomato slices per sandwich, then a few shaved red onion rings (use about 1–2 tbsp per sandwich), and finally a lettuce leaf.

Spread a thin layer (about 1 tsp) of garlic mayo on the top half of the ciabatta and place it, mayo side down, over the assembled fillings. Press gently to compact.

Optionally slice each sandwich in half diagonally and serve immediately. If not serving right away, wrap tightly to keep toasted bread crisp.