Creamy dip in a hollowed-out loaf of bread is a game day favorite but if you’re getting tired of spinach dip, Every Day with Rachel Ray has a solution; fill the bread bowl with all of the flavors of a classic Italian hero sandwich. And, why not make the bread bowl out of ciabatta, while you’re at it?
- 1 large loaf ciabatta (about 3 by 6 by 14 inches; or 1 pound)
- 1 16-ounce jar giardiniera (Italian pickled vegetables), drained and chopped
- ¾ Cup finely diced salami
- 4 slices prosciutto, torn
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 Cup half-and-half, plus more for thinning sauce
- 10 Ounces shredded provolone
- 1 tomato, chopped
- ½ Cup thinly sliced iceberg lettuce, for garnish
Preheat the oven to 400 degrees F. Carve a 2-inch-deep rectangular slice out of the top of the bread, leaving 1 inch on the sides and the bottom. Cut the bread that has been removed from the loaf crosswise, into 1-inch slices. Transfer the bread bowl to a parchment-lined baking sheet. Place ½ cup giardiniera and ½ cup salami in the bottom; top with three-quarters of the prosciutto.
In a medium saucepan, melt the butter over medium-high heat. Add the flour; whisk until smooth. Pour in 1 cup of half-and-half and bring to a simmer, whisking constantly. Reduce the heat to medium-low and simmer, whisking occasionally, until thickened, about 6 minutes. Add the cheese and stir until melted, adding more half-and-half if the sauce is too thick to pour. Season with salt and pepper.
Pour the cheese sauce into the bread bowl. Top with the remaining giardiniera, salami and prosciutto; top with the tomato. Bake 10 minutes. Put the bread-top slices on the baking sheet. Bake until the cheese sauce is hot and the bread is toasted, about 10 minutes. Garnish with the lettuce; serve with the bread.