Traditional ciabatta is a very wet, kinda shapeless dough; hydration level is high enough that it can't really hold a shape outside of flat blob. High hydration makes it easier for the yeast to eat the carbs, and allows the loaf to absorb more air.

Hogie rolls are long and soft, closer to baguette but with softer (less protein) flour and some light steam during the bake.

You could probably hack it with a baguette recipe subbing some AP flour, and baking at a slightly lower temp with a pan of water under the baking sheet.

edit: I also had some success in the past with a naan recipe that I didn't have time to cook w/ a flat-top, and rolled into vaguely hogie shapes. It had yougurt and a small amount of canola oil, which kept it soft -- that might be an option.