Ciabatta Melt
Once a week, I head out to Moab’s City Market for the grocery shopping.
On my last visit the Bakery Attendant was putting fresh Ciabatta on the shelves. I was so excited, because once I picked it up I could hear the warm crust crackle under the thin layer paper bag. A real treat!
We have had beautiful days in Utah, but nights are getting colder by the minute, which calls for a recipe with Béchamel sauce.
This recipe does not have the most appealing pictures, but I promise you, it is so delicious, it almost made me regret for not getting a second loaf. Ah!
Stay warm & Bon Appétit!
Ciabatta Melt
Perfect comfort food when it's getting cold outside.
Ingredients
BÉCHAMEL SAUCE
- 1 oz (30 g) butter
- 1 tbsp flour (Heaping)
- 12 oz (350 g) milk
- salt, pepper (season to taste)
CIABATTA FILLING
- 1 ciabatta bread
- 12 oz steak ham (Diced)
- 2 tbsp Tuscan Oil
Instructions
- Preheat oven at 375F/190C.
BÉCHAMEL SAUCE
- In a sauce pan, heat butter on medium until melted. Then add, flour.
- Add salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
- Once the Béchamel is ready. Set aside.
CIABATTA FILLING
- Slice the ciabatta 1/3 from the top crust of the bread.
- Remove the soft part by digging a small hole.
- With your mini ladle, spread some of the Béchamel to fill the Ciabatta.
- Add the dices of Ham on top.
- Pour the remaining of the Béchamel generously over the ham and bread.
- Cover with the top crust of the bread.
- With a pastry brush, brush over the Tuscan Oil.
- Bake for 15 minutes at 375F/190C. (Every oven heats differently, monitor your Ciabatta Melt from 10min)
- Once your Ciabatta is out of the oven, let it cool down for about 5min. Then, slice it onto your serving plate. Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 4g | Calories: 424kcal | Carbohydrates: 59g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 1675mg | Potassium: 398mg | Fiber: 1g | Sugar: 5g | Vitamin A: 138IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
