Toasted Ciabatta Sandwich With Artichokes and Bacon

Ingredients

• 4 slicesbread (any kind)
• 15 ml (1 tablespoon)olive oil (or butter)
• 4 slicescheese (any tasty variety)
• 99 g (3.5 ounces; about 4 slices)bacon
• 142 g (5 ounces)artichokes, chopped, in oil or brine
• to tasteonion relish (optional)

Instructions

1. 1

   Heat the press

   Preheat a sandwich press, grill or frying pan.

2. 2

   Cook the bacon

   Cook the bacon for 5 to 10 minutes, using the sandwich press, grill or frying pan you plan to use for the sandwiches, until it is beginning to crisp.

3. 3

   Oil the bread

   Drizzle the olive oil over the bread and spread it lightly with a knife. If preferred, spread the bread with butter instead.

4. 4

   Add the relish

   Turn the bread over so the oiled sides face down, then spread a little onion relish on the other sides if using.

5. 5

   Layer the filling

   On two slices of bread, add one slice of cheese each, followed by the bacon, artichokes and another slice of cheese.

6. 6

   Toast the sandwiches

   Place the remaining two slices of bread on top, with the oiled sides facing up. Cook until the cheese has melted and the bread tops are nicely browned.

What is a ciabatta sandwich with artichokes and bacon?

Ciabatta is an Italian bread, while this filling brings together bacon, artichokes and cheese in a Mediterranean-inspired toasted sandwich. The recipe also works with any kind of bread, so use what you have to hand.

The combination balances salty, crisp bacon with tender artichokes and melted cheese. Onion relish is optional, but adds a sweet, savoury layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 678 calories, 28g protein, 36g carbs, 47g fat.

The bread supplies most of the carbohydrates, while olive oil, bacon and cheese contribute much of the fat; bacon and cheese also provide protein. Add a side of vegetables or fruit to balance the plate, or serve with a salad.

Choosing the bread and cheese

Bread: Use four slices sturdy enough to hold the filling and handle toasting. The recipe allows any kind, though a firm loaf is easier to turn and press.

Cheese: Choose a variety with a flavour you enjoy and that melts well. One slice goes on each side of the filling in each sandwich.

Getting the bacon right

Bacon: Cook it for 5 to 10 minutes, stopping when it is starting to crisp. It will go into the sandwich afterwards, so it does not need to be cooked again in a separate step.

Fat: If cooking the bacon in the pan or press you will use for the sandwich, take care when adding the bread, as the cooking surface may be hot and greasy.

Preparing the artichokes

Artichokes: Use chopped artichokes packed in oil or brine, as specified in the recipe. If they seem very wet, let excess liquid drain away so the bread is less likely to soften.

Relish: Spread onion relish on the un-oiled sides of the bread if you want its sweetness. Keep the layer light so it does not overwhelm the other fillings.

Building an even sandwich

Layering: Put cheese on the bread before and after the bacon and artichokes. The two cheese slices help hold the filling together as they melt.

Oiled sides: Keep the oiled sides facing outwards, against the press or pan. This helps the bread brown while the cheese melts inside.

Knowing when it is ready

Colour: The recipe gives no fixed toasting time, so judge by the bread: the top should be nicely browned. Check during cooking, especially if using a frying pan or grill.

Cheese: The sandwich is ready when the cheese has melted. If the bread is browning before the cheese melts, reduce the heat if your cooking method allows.

Serving it for brunch

Serve the sandwiches hot while the cheese is soft and the bread is crisp. A simple salad or fresh fruit can add a lighter contrast to the rich filling.

For a balanced plate, pair one sandwich with vegetables or fruit rather than adding another rich side.

Recipe notes & tips

• Drain artichokes packed in brine or oil if they are especially wet.
• Spread the oil thinly so the bread browns without becoming greasy.
• Keep the bacon in a single layer while it cooks for more even crisping.
• Use cheese on both sides of the filling to help it hold together.
• Check the bread as it toasts, since cooking times vary by press, grill and pan.

Variations

• Use butter: Spread butter on the bread instead of using olive oil.
• Change the cheese: Choose another tasty cheese that melts well.
• Skip the relish: Leave out the onion relish for a simpler savoury filling.
• Use another bread: Make the sandwich with any kind of bread.
• Choose artichoke packing: Use chopped artichokes from oil or brine.

Common mistakes to avoid

• Wet artichokes: Drain off excess liquid so the bread does not become soggy.
• Too much oil: Spread it lightly to avoid greasy bread.
• Overcooked bacon: Stop when it is beginning to crisp, as directed.
• Relish overload: Use only a little so it does not dominate the filling.
• Bread too dark: Check it regularly and stop once it is browned and the cheese has melted.

How to store

These sandwiches are best eaten hot and freshly toasted. If you have leftovers, refrigerate them promptly in a covered container and reheat in a sandwich press or frying pan until hot; the bread may be less crisp after storage.

Frequently asked questions