My grandfather, who in my heart was a godsend and is now an angel, passed away recently.  When he started his battle with cancer I began to have this uncontrollable craving for all the foods he had ever made for us.  A few weeks ago I was at his home with my boyfriend and my uncle John.  My uncle John asked me if I wanted some baking pans that my grandfather had, I said yes and so began my adventure…

The pan I chose almost looks like it’s meant for square muffins or mini bread loafs.  One night as I was tossing and turning in bed it came to me that I could take my ciabatta dough and make a stuffed bun in those pans.  The next day I took ingredients I had readily available in my fridge and went for it.  What I created not only worked out great but oddly enough the mix I chose to cook inside turned out to taste exactly like stuffed breads my grandfather would make all the time.  Needless to say I now have more than one reason to be happy with this creation.

So far I have made two varied fillings.

The first:

  • S
  • Roasted red peppers
  • finely cubed and sauteed mushrooms
  • Mortadella
  • Calabrese cold cut
  • Havarti Cheese
  • Cooked and diced italian sausage

This mix truly tasted like something my nonno would make. The cheese almost disappears into the filling and the dough making this creamy salty layer on your tongue.


The second:


  • Fresh green peppers, diced
  • Sliced black olives
  • Mortadella
  • Calabrese cold cut
  • Salami
  • Cubed halloumi cheese

The combination of ingredients tricks your brain into thinking you are eating a pizza. The halloumi melts a touch on the outside but the inside stays intact and becomes chewy like a cheese curd.  Terribly addictive.


I love this new recipe because the bread is so soft and tender, yet it holds the ingredients very well. It can be eaten at room temperature or reheated in the oven at 300F for 10 to 15 minutes.  Easy to carry on the go and very filling.

I may have only created two so far but I will be trying many more very soon, this week I will be trying a croque monsieur stuffed version and I already have too many ideas for the others.