Ingredients
Equipment
Method
- Prepare the Ciabatta: Slice the ciabatta loaf in half horizontally to create your sandwich base.
- Pesto Butter Spread: Generously spread the pesto butter on the cut sides of the ciabatta. Place the halves in the air fryer or oven, and broil until they reach a perfectly golden, crisp texture.
- Layer the Ingredients: Begin assembling the sandwich by layering your choice of deli meats, followed by fresh tomato slices. Lightly sprinkle a pinch of kosher salt over the tomatoes to enhance the flavors.
- Melt the Cheese: Place slices of Monterey Jack cheese on top and return the sandwich to the air fryer or oven until the cheese melts into a luscious layer.
- Add Finishing Touches: Crack some fresh black pepper over the melted cheese for a subtle kick. Drizzle the balsamic over top.
- Coleslaw Perfection: Finally, add a generous amount of your coleslaw mixture on top, then close the sandwich.
- Enjoy your delicious, gourmet creation!
Nutrition
Notes
Storage.
- Best eaten straight away, but if you're making it ahead, keep the slaw in its own container and wrap the sandwich tightly and it'll hold in the fridge for up to 2 days.
- Warm it back up in the air fryer at 350°F for 4 to 6 minutes or in the oven for 8 to 10, then add the slaw once it's out.
Toast the bread properly before anything goes on it. Golden and crisp on the cut side is what stops the whole thing going soggy under the slaw.
Salt the tomatoes as they go on. Small thing, changes the whole sandwich.
The slaw goes on at the very last second, never before.