Sentences with phrase «using ciabatta»

(Or if you are using ciabatta rolls, spread with mustard then melt the cheese on the ciabatta under the broiler before adding the pickles, ham, and pork.)

Sandwiches prepared using Ciabatta Rolls would be great for lunch, dinner or even as an appetizer.

I used ciabatta bread and next time will try focaccia bread.

I used ciabatta bread, but I bet an asiago fo

Not exact matches

Just add your favorite protein and a gluten free ciabatta loaf (Canyon Bakehouse has a really yummy one, or you can use Pamela's gluten free bread roll mix), and you'll leave the table full and satisfied!

She also gave us a copy of the recipe she uses for the ciabatta.

Judging from the Chewy, Chunky Blondies; Margarita Cupcakes (I ate that frosting with a SPOON); Salted Caramel (yep, ate that with a spoon too); Salted Caramel Brownies; and Ciabatta that I've made using your recipes, I'm pretty sure this will be a hit too.

Also used the combo in a sandwich: sliced beets, arugula, goat cheese with a drizzle of dressing on a homemade ciabatta roll!

Emma, my first ciabatta attempt... used my sourdough starter, the flour / water / salt ratios in your ciabatta recipe and the method from the tartine recipe.

I used Halibut and fresh baked ciabatta bread.

On the bread front, I used a loaf of two - day - old whole wheat bread, but have at times opted for ciabatta.

I'm definitely going to use it up on puff pastry (I've been DYING for baked brie with cranberries and walnuts) and some ciabatta based on your test results.

I made the recipe as directed using Hake (no cod or halibut at market) and fresh ciabatta and we all enjoyed it.

I used onion ciabatta bread and it was delicious... I toasted it in the toaster, as both my ovens were in use, actually turned out better than had I done it in the oven.

I used canned lentils, walnuts, and stale ciabatta.

For the breadcrumbs, I suggest you use a traditional sourdough loaf (or ciabatta, as recommended in the original recipe).

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Just made an artisan no knead Ciabatta loaf using this flour.

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

Used fresh ciabatta bread because that was all I could get, it worked great.

It's a good way to make use of leftover focaccia, ciabatta, or other open - crumbed, holey bread that's gone a little south, and the shatteringly crisp result lasts for weeks.

I typically use a mixture of cornbread and a ciabatta, but since we're keeping things pretty classic in this recipe, I went with a 60/40 mix of plain ol' white and wheat sandwich bread.

This bread can be made using our French Bread or Ciabatta Bread.

If you don't have ciabatta, use any country loaf with a good crust, or pitta bread.

I only used about 3/4 of the cheese though and served with some crusty ciabatta, lovely!

If your bakery carries whole - grain ciabatta, use it for a nutrition boost.