Italian Stallion Ciabatta Sandwich


By Derek Mayes

Executive Chef, The Grape and Olive

As the weather starts to cool down, there’s enough to worry about on the boat without having to stress about your boating meals too. A toasty sandwich can bring a little warmth to a chilly night or make a quick lunch while the sun is still shining. This fun twist on a classic grilled cheese style sandwich is a no-hassle, easy meal the whole family can enjoy while you’re out on the water this fall.


To make 4 sandwiches

150 g Sliced proscuttio

150 g Sweet capicollo

150 g Geneoa ‎salami

4 Slices of provolone cheese

4 Rustic roasted garlic ciabatta buns

8 Leaves of fresh basil

1 Cup of Sun dried tomatoes

1 tsp of Pureed garlic

2 tbsp of Olive oil

Ground pepper to taste


  1. Gather the first six ingredients and remove from packaging.
  2. Take four leaves of basil, the sun dried tomatoes and the pureed garlic and place in a blender. Mix well until it becomes a thick paste. This will become a tomato pesto.
  3. Cut the ciabatta buns in half and brush with olive oil. Place in pre-heated pan to toast the bread on both sides.
  4. Generously spread the tomato pesto on the inside of the buns and then place the meats evenly on both halves.
  5. Add the cheese and basil in the middle. Press both sides together and place in the oven for three minutes to melt the cheese and crisp the bread.
  6. Remove from oven, cut in half and serve while warm.

Spread the tomato pesto

TIP: Prepare the tomato pesto in advance to make assembling the sandwiches even simpler on the boat.

This recipe is featured in the Fall 2015 issue of Boats&Places.