Best Mini Cheese Roasted Red Pepper Sandwiches Recipes

Roasted Pepper and Goat Cheese Sandwiches image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

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 Pepper, Baby Arugula, & Goat Cheese Sandwiches with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 7

1/2 loaf ciabatta bread (I like the half-loaf size from Trader Joe's - it's perfect for these sandwiches)
8 ounces roasted red peppers (preferably in olive oil)
1/2 cup baby arugula (rinsed and dried)
2 ounces goat cheese (chevre)
Kosher salt
Freshly ground black pepper
2 slices bacon (cooked, drained, and cooled)

Steps:

Slice the ciabatta bread in half lengthwise and then cut about a five-inch hunk of bread for each sandwich. Lay sandwich inside-up and begin layering.
First, add a couple of layers of the roasted red peppers. Sprinkle lightly with kosher salt. I add a little more salt for the veggie sandwich, and just a tad for the carnivore's sandwich because it will have the natural saltiness of bacon, too. Pile a handful of arugula onto each sandwich, then crumble the goat cheese onto the arugula, dividing evenly between the two sandwiches. Lay the bacon on top, if using. Drizzle a teaspoon or so of the olive oil from the roasted red peppers onto the top of the whole thing and lightly dust with black pepper.
Close up those sandwiches, slice in half, and serve!

Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

Provided by Ms B.

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

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.

Chicken and Roasted Red Pepper Panini Style Sandwiches image

Provided by Auvan

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

Steps:

Cut 8 thick slice of Foccacia bread.
Mix mayonaisse and Ranch dressing in small bowl.
Spread mayo mixture on 4 slices of Foccacia.
On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
Top each sandwich with remaining slices bread.
Spray frying pan with Olive Oil spray (or other cooking spray).
Fry each sandwich on medium until they are golden brown.
Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
Enjoy! These are so yummy!