Ciabatta bread is ubiquitous in Luxembourg because we have a large Italian community. A lot of my sandwiches growing up, came on this fresh deliciousness. I love changing it up and adding more American ingredients like sweet potato hummus and my tempeh bacon.
The sweetness of the hummus and the smokiness of the tempeh bacon create a perfect combination on the fresh fluffy bread. From a health perspective, ciabatta is definitely not at the level of whole wheat bread but it’s totally OK as an occasional treat. If you want to modify the recipe a little, you can use a different bread or even toast and top it with the same ingredients.
Wanna know a fun fact? Ciabatta means slipper in English – isn’t that so cute? It’s because of its longer, wider shape when it comes as a whole loaf. You can also use it to make a panini by adding some vegan cheese and pressing it in a panini press or just in a skillet.
- 1 fresh ciabatta roll
- 4-6 medium green lettuce leaves
- 4 oz tempeh bacon
- 1 small sweet potato
- 1 tbsp smoked paprika
- 1 lime
- ½ cup tahini
- salt to taste
- 2 small shallots
- 1 tbsp maple syrup
- some oil to fry
- Start with prepping your tempeh bacon following this recipe: http://theplantiful.com/summer-salad-tempeh-bacon-apricot/
- Now bake sweet potato for 40-45 minutes until soft.
- Take out of the oven, peel and add to a food processor. Add tahini, smoked paprika, juice of one lime and salt and blend until creamy and smooth.
- Slice shallots and fry in a non stick skillet for 3-5 minutes. Add maple syrup so they caramelize a little.
- Now slice ciabatta roll in half and crisp up in a skillet with a little bit of oil.
- Your sandwich is ready to be assembled: start with spreading hummus on the bottom piece of bread, add salad leaves, top with tempeh and finally add shallots. You can sprinkle a little more smoked paprika on top.