ROASTED RED PEPPER SANDWICHES
This simple, easy sandwich is made up of two thick slices of artisan bread stuffed with a layer or two of olive-oil soaked, smoky-sweet roasted red peppers, sprinkled with a little kosher salt or sea salt.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 4
Steps:
- Roast the red peppers and place them in a jar of olive oil (instructions here).
- Layer a few roasted red pepper slices on a slice of bread and sprinkle with coarse salt to taste.
- Top with second slice of bread and slice sandwich in half. Serve.
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 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
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- 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.
- 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 over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
TURKEY AND ROASTED RED PEPPER SANDWICH
Spice up your usual turkey sandwich with roasted red pepper and pepper jack cheese-all prepared in 25 minutes and ready to be packed in your lunch for the next day.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
- Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
- To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 pieces.
Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 1 g
ROASTED RED PEPPER, PEPPER JACK, AND PEPPERONI SANDWICHES
Steps:
- Preheat oven to 375° F.
- Cut eight 1/2-inch-thick slices from center of sourdough loaf. In a small bowl toss together pepper Jack and coriander.
- Make sandwiches on bread with pepperoni, roasted peppers, and cheese mixture. Bake sandwiches on a baking sheet in middle of oven until cheese is melted, about 5 minutes.
ROAST BEEF AND RED PEPPER SANDWICHES
Make and share this Roast Beef and Red Pepper Sandwiches recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise dressing, mustard and horseradish in a small bowl.
- Using a serrated knife, slice sandwich breads in half horizontally.
- For each sandwich spread one bread half with mayonnaise mixture.
- Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
- To serve, cut each sandwich in half.
ROASTED RED PEPPER SANDWICH SPREAD
I came up with this one day when looking to "jazz up" a grilled chicken sandwich. Adjust seasonings to your own taste, use more mayo, fresh basil, whatever strikes your fancy. Its easy and you can use low fat mayo too!
Provided by Michelle S.
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a jarred pepper, dry well.
- Place all ingredients in a blender or food processor (I sometimes just place it in a deep bowl and use my wand mixer).
- Process until well blended.
- Refrigerate at least 1 hour before using.
Nutrition Facts : Calories 31, Fat 2.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 53, Carbohydrate 2.3, Fiber 0.1, Sugar 0.6, Protein 0.2
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- Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper. (Use oven mitts!) Let the pepper steam in the foil for 10 minutes.
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- Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—just eat them!)
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