The Ultimate Garlic Butter Ciabatta Hack: Better Than Garlic Bread
This crispy, cheesy, ham-stuffed bread bakes on the grill or in the oven and disappears faster than actual barbecue.
If you’re throwing a backyard party or just want an insanely comforting snack, this stuffed ciabatta is about to steal the show. Whether you throw it over hot coals at a picnic or pop it in your kitchen oven, the bread gets beautifully crunchy while the melting cheese infuses everything with flavor.
Ingredients: 1 loaf of fresh ciabatta, 4.5 oz (120g) of deli ham, 4.5 oz (120g) of your favorite melting cheese, 3 tablespoons of unsalted butter (softened), 3 garlic cloves, a small bunch of fresh parsley, with salt and black pepper to taste.
To start, make sure your butter has spent some time sitting on the counter so it is completely soft and pliable. Finely chop your fresh parsley and mince or press the garlic cloves. In a small bowl, thoroughly mix the softened butter, garlic, parsley, salt, and black pepper with a fork until you have a smooth, highly aromatic paste.
Take your ciabatta loaf and slice it completely in half lengthwise, opening it up like a massive sandwich. Generously and evenly slather both cut sides of the bread with every last bit of your garlic butter.
Layer the thin slices of ham across the bottom half of the loaf, then scatter a thick, even layer of shredded or sliced cheese over the meat. Pop the top half of the ciabatta back on to close the sandwich.
If you are cooking over a grill: Place the entire stuffed ciabatta inside a wire grilling basket. Clamp it shut and toast it over medium, ash-covered coals for about 3 to 5 minutes, flipping it every minute or so until the exterior is beautifully charred and crispy, and the cheese is fully melted.
If you are using the oven: Preheat your oven to 375°F (190°C). Wrap the entire stuffed loaf snugly in a sheet of aluminum foil and bake for 12 to 15 minutes. Carefully peel open the top of the foil and let it roast for another 3 to 4 minutes to get that top crust perfectly golden and crunchy.
Slide the hot loaf onto a cutting board, slice it into thick, shareable chunks, and serve it immediately while the cheese is still beautifully gooey.
