Could Between the Bread be more spot-on? She's absolutely right; everybody does love sandwiches. Who can resist something like a prosciutto loaf-wich?

Everybody likes sandwiches — at least everybody I know. So to serve a crowd, I love to make a loaf-wich. That is, one big sandwich on a loaf of ciabatta or French bread, sliced into individual servings.

At a recent family gathering, we made two of these ciabatta sandwiches, featuring prosciutto, manchego, fig butter, mustard, arugula, and a mix of fennel and lemon slices, sliced very thin and sauteed. The fennel and lemon combo, inspired by a 'Wichcraft recipe, tastes mild yet zesty and pleases even picky eaters.


Find out how to replicate this loaf-wich at home.


1/2 lemon, very thinly sliced
1 bulb of fennel, white parts only, very thinly sliced
2 teaspoons olive oil
2 teaspoons sugar
salt and pepper, to taste
1 large loaf of ciabatta
1/2 pound of prosciutto
3 ounces manchego cheese, thinly sliced
2 cups arugula
Dijon mustard, to taste
Fig butter, to taste


  1. Heat olive oil in a skillet over low heat. Add the fennel slices, salt, and pepper, and saute for about 5 minutes. Add lemon slices and sugar, cover, and cook for another 2-3 minutes. Remove from heat.
  2. Slice the ciabatta horizontally in half. Coat the bottom half with fig butter, followed by the prosciutto, then the manchego.
  3. Carefully layer the arugula over the cheese, then top with the lemon and fennel mixture.
  4. Coat the top half of ciabatta with dijon mustard, then place on top of the other half.
  5. Wrap the sandwich in foil and heat in a 300 degree oven for about 10 minutes, or until just warmed. Slice into approximately 8 pieces, each about two inches wide, and serve.

Serves 8 people.

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