Best Roasted Pepper Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

ROASTED PEPPER AND GOAT CHEESE SANDWICH



Roasted Pepper and Goat Cheese Sandwich image

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)

Provided by Martha Rose Shulman

Categories     dinner, for one, lunch, quick, sandwiches, main course

Time 10m

Yield 1 serving

Number Of Ingredients 4

2 thick slices whole wheat country bread or 1 ciabatta roll, split
1 1/2 ounces goat cheese (about 1/3 cup), at room temperature
1/2 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
1/3 to 1/2 large grilled or roasted red pepper (see note)

Steps:

  • If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
  • In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
  • Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA



Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.

Provided by acherry53400

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper
salt and black pepper to taste
½ cup olive oil
4 portobello mushroom caps, cleaned
4 slices onion
4 Kaiser rolls, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste
4 ounces buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  • Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  • Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  • Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g

ROASTED PEPPER AND PESTO CHICKEN SANDWICH



Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

4 TYSON® Chicken Breast Fillets
1 roasted red bell pepper (roast your own or use jarred roasted peppers)
1 roasted yellow bell pepper
1 roasted orange bell pepper
1/3 cup prepared pesto
1/4 cup mayonnaise
2-3 tablespoons garlic powder
4 tablespoons butter
4 ciabatta rolls
4 slices provolone cheese

Steps:

  • Prepare Tyson chicken according to package directions. Set aside and keep warm.
  • Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
  • Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD



Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

Provided by Kelsey Nixon

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/3 cup roasted red peppers, finely chopped
1 tablespoon fresh lemon juice
2 to 3 pepperoncini, finely chopped
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 pound prosciutto, thinly sliced
1/4 pound salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cup loosely packed arugula
Balsamic vinegar, as needed
Kosher salt and freshly cracked black pepper

Steps:

  • For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;

SMOKED TROUT SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH



Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich image

For this sandwich I use canned smoked trout - it's packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 15m

Yield Two sandwiches

Number Of Ingredients 9

One 3 9/10-ounce can smoked trout in canola oil
1 tablespoon plain yogurt
1 tablespoon mayonnaise
2 tablespoons finely diced celery
1 teaspoon minced fresh dill
2 small (3 1/2-inch) whole-wheat English muffins
About 1 1/2 ounces roasted red pepper
Sliced cucumber
A few drops lemon juice

Steps:

  • Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
  • Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH



Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich image

The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn't take very long to trim and roast them. But it's not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It's always a good idea to have a roasted pepper on hand for quick dinners like this.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 red pepper, roasted (you'll need only half of it for 1 sandwich)
Salt and freshly ground pepper to taste
1 trimmed artichoke heart, quartered if small, sliced about 1/2 inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste (optional)
1 tablespoon chopped blanched greens, such as beet greens, chard, or spinach
1 ounce goat cheese (about 1/4 cup)
2 slices whole-grain country bread
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic (optional)

Steps:

  • Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
  • If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
  • Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
  • If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
  • Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 539 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED ROASTED RED PEPPER AND HAM SANDWICH



Grilled Roasted Red Pepper and Ham Sandwich image

I came up with this sandwich on my own. My husband wanted a plain grilled ham and cheese sandwich and I decided to experiment with some ingredients from the fridge. He absolutely loved it! Try using a chipotle mayonnaise to spice it up a bit.

Provided by LORIMCLAREN

Categories     Main Dish Recipes     Pork     Ham

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons mayonnaise, or condiment of your choice
2 slices sourdough bread
2 slices provolone cheese
2 thin slices ham
½ roasted red pepper packed in oil, drained and sliced
2 teaspoons butter
2 teaspoons grated Parmesan or Romano cheese

Steps:

  • Spread mayonnaise onto one side of each slice of bread. On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. Top with the other slice of bread with the mayonnaise facing the filling. Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
  • Heat a skillet over medium heat until warm. Fry the sandwich on both sides until golden brown and cheese is melted. If you have an indoor grill, this sandwich may be grilled that way also. Cut the sandwich in half, and serve.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 32.1 g, Cholesterol 84 mg, Fat 35.1 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 17.7 g, Sodium 1748.7 mg, Sugar 1.7 g

ROASTED RED PEPPER AND CHEESE SANDWICH



Roasted Red Pepper and Cheese Sandwich image

I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.

Provided by DHANO923

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 10m

Yield 1

Number Of Ingredients 9

2 teaspoons mayonnaise
½ teaspoon Ranch dressing
2 (1 inch thick) slices French bread
1 slice smoked fontina cheese
1 slice Havarti cheese
¼ cup jarred roasted red pepper, drained and chopped
1 pepperoncini, sliced
3 slices dill pickle
1 leaf leaf lettuce

Steps:

  • Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.

Nutrition Facts : Calories 512 calories, Carbohydrate 39.6 g, Cholesterol 72.6 mg, Fat 30.2 g, Fiber 2.4 g, Protein 21.7 g, SaturatedFat 14.3 g, Sodium 1993.3 mg, Sugar 4 g

TURKEY AND ROASTED RED PEPPER SANDWICH



Turkey and Roasted Red Pepper Sandwich image

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

1 loaf (16 oz) French bread
1 lb thinly sliced cooked turkey
1 jar (7 oz) roasted red bell peppers, drained
8 slices (about 1 oz each) pepper Jack cheese

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

CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH



Chicken Breast With Roasted Red Pepper Sandwich image

Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.

Provided by Claudia Dawn

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 chicken breast, grilled
1/2 roasted red pepper
1/2 avocado
1 slice swiss cheese
1 slice tomatoes
lettuce
2 slices bread or 2 slices buns

Steps:

  • Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
  • Serve chicken on bread topped with remaining ingredients.
  • Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.

ROASTED RED PEPPER SANDWICH SPREAD



Roasted Red Pepper Sandwich Spread image

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

1 roasted red pepper, cut into chunks
2 -3 tablespoons mayonnaise
1 clove garlic, crushed
dried basil, to taste
salt and pepper
1 green onion, minced

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

PICNIC SANDWICH W/ ROASTED RED PEPPER PEPPERONCINI SPREAD



Picnic Sandwich W/ Roasted Red Pepper Pepperoncini Spread image

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread Recipe courtesy Kelsey Nixon

Provided by Food.com

Categories     Lunch/Snacks

Time 4h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1/3 cup roasted red pepper, finely chopped
1 tablespoon fresh lemon juice
2 -3 pepperoncini peppers, finely chopped
1 garlic clove, grated
kosher salt and freshly cracked black pepper
one 12 to 14-inch size loaf ciabatta, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 lb prosciutto, thinly sliced
1/4 lb salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cups loosely packed arugula
balsamic vinegar, as needed
kosher salt and freshly cracked black pepper

Steps:

  • For the spread:.
  • Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside.
  • For the sandwich:.
  • Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.).
  • To serve, unwrap the sandwich and slice into 8 to 10 individual servings.

Nutrition Facts : Calories 73.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 13.4, Sodium 626, Carbohydrate 5.8, Fiber 2.9, Sugar 1.6, Protein 3.7

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA



Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

WEB PHOTO I just adore Portobello Mushrooms and Mozzarella Cheese. The grill (charcoal not gas) gives it such a wonderful taste. Splurge a little and used soaked mesquite chips with this one. Out of this world!!

Provided by CONNIE BOLDA

Categories     Roasts

Time 55m

Number Of Ingredients 11

1 large red bell pepper
salt & pepper to taste
1/2 c olive oil
4 large portobella mushroom caps, cleaned
4 slice vidalia onion (or other sweet onion)
4 large sesame rolls (kaiser are good)
4 tsp mayonnaise
1 Tbsp roasted garlic (mashed like a paste)
4 slice mozzarella
4 slice tomato
16 fresh basil leaves, divided

Steps:

  • 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • 2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  • 3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  • 4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  • 5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD



Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

Number Of Ingredients 0

Steps:

  • For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 385

ALE-BRINED ROASTED-TURKEY SANDWICH WITH RED-PEPPER PESTO



Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto image

Provided by Guy Fieri

Time 2h40m

Yield 6 servings

Number Of Ingredients 17

1 12-ounce bottle beer (preferably IPA or other pale ale)
3 tablespoons coarse-grain dijon mustard
Kosher salt and freshly ground pepper
1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry
3 large red bell peppers
1/2 cup fresh basil leaves
2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup pine nuts, toasted
1/4 teaspoon red pepper flakes
1/4 teaspoon anchovy paste
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3/4 cup jarred Italian marinated vegetables (giardiniera), drained
1 1-pound seeded sourdough bread loaf
Shredded lettuce
3 slices provolone cheese

Steps:

  • Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.
  • Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).
  • Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.
  • With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.
  • Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.
  • Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD



Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

How to make Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup mayonnaise
1/3 cup roasted red peppers, finely chopped
1 tablespoon fresh lemon juice
2 to 3 pepperoncini, finely chopped
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 pound prosciutto, thinly sliced
1/4 pound salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cup loosely packed arugula
Balsamic vinegar, as needed
Kosher salt and freshly cracked black pepper

Steps:

  • For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;

ROASTED PEPPER SANDWICH



Roasted Pepper Sandwich image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 small poblano pepper
2 8-inch flour tortillas
2 teaspoons mayonnaise
1/2 small tomato, thinly sliced
Coarse salt and freshly ground pepper
8 thin slices Monterey Jack cheese (1/8-inch-thick)

Steps:

  • Place pepper over high heat on a gas burner. Just as each section turns puffy and black, turn he pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer pepper to a paper towel and wrap in towel to enclose. Let the pepper sweat until cool enough to handle, about 5 minutes. Rub off and discard blackened skin. Cut pepper in half and remove and discard seeds. Cut pepper into 1-inch-wide strips.
  • Place tortillas, one at a time, over medium heat on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn and cook until edges of second side begin to blacken, about 20 seconds more.
  • Spread mayonnaise evenly over one tortilla. Top with pepper, and tomato. Season with salt and pepper. Arrange cheese over tomato. Cover with second tortilla. Cut into wedges, and serve immediately.

ROASTED PEPPER & GOAT CHEESE SANDWICH



ROASTED PEPPER & GOAT CHEESE SANDWICH image

Number Of Ingredients 11

4 large red or yellow bell peppers
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons drained jarred capers
1 1 pound loaf ciabatta, halved horizontally
1 11 ounce log soft garlic-and-herb or plain goat cheese, at room temperature
8 - 10 large fresh basil leaves
3 thin slices red onion

Steps:

  • Heat oven to 500 degrees F. On a baking sheet, arrange bell peppers in a single layer and roast, turning twice, until skins are completely wrinkled and charred, 30 to 40 minutes. Remove from oven and immediately cover baking sheet tightly with foil. Let stand until peppers are cool enough to handle, about 30 min. 2. Meanwhile, in a small bowl, whisk together oil, vinegar, garlic, salt and pepper until combined well; set aside. 3. Remove and discard stems from peppers and quarter each. Remove and discard peels and seeds; transfer to a bowl along with any juices. Pour oil-and-vinegar mixture over peppers; stir in capers. Cover with plastic wrap and marinate in the refrigerator at least 4 hours or overnight. To assemble sandwiches: 1. Spread cut side of bottom half of ciabatta with goat cheese. Add a layer of peppers, then a layer of basil leaves. Separate onion slices into rings and spread out over basil; season with salt and pepper. Cover with top half of ciabatta and cut into individual servings. Makes 4 to 6 servings.

MUSHROOM-AND-ROASTED PEPPER SANDWICH



Mushroom-And-Roasted Pepper Sandwich image

Make and share this Mushroom-And-Roasted Pepper Sandwich recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon olive oil
6 cups mushrooms, sliced
1 1/2 teaspoons Worcestershire sauce
4 slices Italian bread, cut diagonally 1-inch thick & lightly toasted
1/2 cup red bell pepper, roasted, cut in strips
1 ounce part-skim mozzarella cheese

Steps:

  • Coat a large nonstick skillet lightly with cooking oil, and place over medium-high heat until hot.
  • Add mushrooms; saute 4 minutes or until lightly browned.
  • Remove from heat; stir in Worcestershire sauce.
  • Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.
  • Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts.

Nutrition Facts : Calories 111.5, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 187.1, Carbohydrate 15.2, Fiber 2, Sugar 3, Protein 6.9

Related Topics