Ciabatta Veggie Sandwich

Ciabatta Veggie Sandwich

Yesterday I went food shopping and for some odd reason could not stay away from the bakery section. No matter what I did, I kept forgetting to pick up something from one of the aisles close to the bakery shop. The smell of fresh baked bread was calling my name. Remember when you’re watching a movie about ghosts and how one character always seems to be hearing his or her name called? I usually feel this way. Creepy! But instead, it was the smell of fresh baked bread calling my name. And this is how the Ciabatta Veggie Sandwich was created.

I always say to myself that I can survive on bread and water, and that is true. I love bread!

Ciabatta Veggie Sandwich
Ciabatta Veggie Sandwich

After finally choosing a Demi Ciabatta bread, my mind was full of ideas. I decided to go into the produce section and started picking up some veggies. Eggplant, mushroom, tomatoes, sweet peppers and onions. When those vegetables are mixed, you experience a burst of earthy, citrus and sweet flavor all at once. These veggies don’t require much, just a few spices to bring out their flavors individually.

I did not want to cook all the vegetables together because I had no intention of making a veggie stew. I learned a long time ago when making a veggie sandwich; each vegetable must be cooked separately so each flavor could stand out with each bite.

The Ciabatta Veggie Sandwich was so easy to make, and only one pan was required which meant one pan to clean. Yeah! Who needs to wash tons of dishes after a long day of work? Certainly not me. 


Ciabatta Veggie Sandwich

The Ciabatta Veggie Sandwich, full of wonderful and healthy roasted veggies. The perfect sandwich!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 1 demi ciabatta bread
  • 1/2 cup shredded mozzarella cheese


  • 1 small eggplant peeled and thinly sliced
  • 1 teaspoon olive oil
  • salt and pepper to taste


  • 1/2 cup sweet red pepper
  • 1/2 cup baby bella mushroom sliced
  • 1 garlic minced
  • 1/2 tsp fresh lemon juice
  • 1/2 small onion sliced
  • 1/4 teaspoon herbes de provence or italian seasoning
  • Add additional oil to pan


  • 6 campari tomatoes
  • 1/4 tsp chili garlic paste
  • salt and pepper to taste
  • Add additional oil to pan


  • Eggplant Mixture: Season eggplant slices on both sides with wall and pepper. In a skillet, add oil, and fry eggplant on both sides until cooked. When cooked remove from pan and set aside.
  • Pepper and Mushroom mixture: Add mushroom, salt, pepper, pepper, parsley, garlic, lemon juice, onion, and herbes de provence or italian seasoning. Cook for about 6 to 8 minutes. Add additional oil if necessary. When cooked, remove from stove and set aside.
  • Tomato Mixture: In same or another skillet, add additional oil if necessary, tomatoes, salt, pepper and chili paste. Cook until it forms a paste. Remove and set aside.
  • Building the sandwich: to build the sandwich, slice bread in half. On both sides, spread tomato mixture and add eggplant mixture to the bottom of the bread followed by pepper and mushroom mixture. Add cheese and wrap bread tightly in aluminum foil and bake in a 350 degree F oven for 20 minutes. Remove from oven and let cool for 5 minutes before unwrapping. Serve hot.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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