ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
ROASTED PEPPERS WITH BASIL
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.
Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
ROASTED RED PEPPERS WITH BALSAMIC AND BASIL
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.
ROASTED PEPPERS WITH GARLIC AND BASIL
These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
- Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
- Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.
BASIL RED PEPPER SANDWICHES
Make and share this Basil Red Pepper Sandwiches recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the top half off the loaf of bread; carefully hollow out the top and the bottom.
- In a small bowl, combine lemon peel and 2 TBSP oil. Spread over the cut side of bread top. Drizzle remaining oil inside bread bottom; layer with cheese, red pepper, basil and olives.
- Replace bread top. Wrap in foil.
- Bake at 350'°F for 10-12 minutes or until cheese is melted.
- Slice before serving.
Nutrition Facts : Calories 468, Fat 25.8, SaturatedFat 9.5, Cholesterol 44.8, Sodium 1055.2, Carbohydrate 39.5, Fiber 2.7, Sugar 1.3, Protein 19.4
BASIL GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH
Basil lovers unite!!! This one is for you! Great tasty sandwich, lower in calories and high in protein ans quick. Equally as good hot or cold also. From a fitness website. Note cooking time doesnt include chicken marinading time, and the relish can be done ahead.
Provided by LAURIE
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
- Add the chicken and coat it evenly with the yogurt mixture.
- Cover and refrigerate for at least 1 hour or overnight.
- Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
- Add the raw red pepper, onion and garlic and season with salt and pepper.
- Cook until the vegetables soften, about 5 minutes.
- Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
- Remove from heat, cool and stir in the basil.
- This can be stored in the refrigerator for up to 1 week.
- For the chicken preheat the grill to high heat.
- Remove the chicken from the marinade and discard the marinade.
- Season the chicken with salt and pepper.
- Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
- Let the chicken cool slightly and slice it on the bias.
- For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
- Finish the sandwiches with a dollop of relish and the other half of the focaccia.
Nutrition Facts : Calories 221.5, Fat 7.1, SaturatedFat 2.2, Cholesterol 76.4, Sodium 586.9, Carbohydrate 8.5, Fiber 1.4, Sugar 4.2, Protein 30.4
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