Cucumber Juice Ciabatta Sandwiches

June 18, 2026 • Zachvo

Fresh cucumber juice replaces water in this homemade ciabatta dough, creating bread with a crisp crust, airy texture, and soft, chewy crumb. The leftover cucumber pulp is blended with cream cheese to create a flavorful spread, then layered with ham, cheese, lettuce, and honey mustard inside freshly baked ciabatta. This creative, low-waste recipe is perfect for brunch, lunch, or meal prep, making every part of the cucumber deliciously useful.

Total Time

Prep Time: 30 minutes (excluding fermentation) Fermentation Time: Approximately 1 hour 45 minutes Baking Time: 10–12 minutes (pizza oven) or 15–20 minutes (conventional oven) Total Time: Approximately 2 hours 45 minutes

Difficulty Level

★★★★☆ Difficult

Servings

9 small ciabatta rolls

Appliance Used

Zachvo P113 Electric Pizza Oven

Ingredients

Dough
500g bread flour (or T65 flour)
400g fresh cucumber juice (from 2–3 large cucumbers)
5g active dry yeast
10g sugar
40g olive oil
10g salt
Filling (Per Sandwich)
50g cream cheese
20g cucumber pulp
4 slices ham
2 slices Emmental or cheddar cheese

Add as Your Preference

2 lettuce leaves
Honey mustard sauce, to taste

Instructions

1. Prepare the Cucumber Juice
Wash the cucumbers and cut them into large pieces (no need to peel). Process them in a slow juicer to separate the juice and pulp. Measure out 400g of cucumber juice for the dough and refrigerate the pulp in an airtight container for the filling.

2. Make the Dough
In a large mixing bowl, combine the bread flour, yeast, and sugar. Pour in the cucumber juice and mix until no dry flour remains. Cover and let the dough rest for 20 minutes.
Add the olive oil and salt, then knead using a stand mixer on medium speed for 10–12 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
Transfer the dough to a lightly oiled bowl, cover, and let it rise for 30 minutes.
Perform one coil fold by gently lifting and folding the dough over itself from each side. Cover again and let it ferment for another 50 minutes, or until noticeably puffy and airy.

3. Divide the Dough
Generously flour your work surface. Carefully transfer the dough without deflating it and divide it into 9 equal pieces (about 100g each).
Gently shape each piece into a rough oval and place it on a floured proofing cloth or parchment paper. Cover and let proof for 25 minutes.

4. Bake the Ciabatta
Preheat your pizza oven to about 250°C (480°F).
Transfer the dough carefully to the oven and bake for 10–12 minutes, or until golden brown with a crisp crust.
For a conventional oven, bake at 220°C (425°F) for 15–20 minutes.
Transfer the baked ciabatta to a wire rack and allow it to cool completely.

5. Make the Cucumber Cream Cheese Spread
Mix the chilled cucumber pulp with the cream cheese until smooth and evenly combined. Transfer the mixture to a piping bag or spread directly with a knife.

6. Assemble the Sandwiches
Slice each ciabatta horizontally, leaving one side attached to form a pocket.
Spread the cucumber cream cheese mixture over the bottom half, then layer with lettuce, ham, and cheese. Finish with honey mustard sauce.
Close the sandwich gently and serve immediately.