Best Smoked Mozzarella And Roasted Pepper With Olive Dressing On Italian Bread Recipes

Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 5

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
Heat a nonstick griddle pan over medium heat.
Wrap a brick completely in foil.
Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

Marinated Mozzarella, Roasted Bell Pepper, and Olive Brochettes image

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 10

3/4 pound fresh or smoked mozzarella,cut into1/2-inch cubes (about 2 cups)
1/4 cup virgin olive oil
1 garlic clove, minced
1 tablespoon white-wine vinegar
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 pound (about 25) brine-cured black olives, halved and pitted
2 large red bell peppers, roasted (procedure follows) and cut into 3/4-inch squares
about 50 wooden picks

Steps:

To Roast Peppers
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.

Smoked Mozzarella and Roasted Pepper with Olive Dressing on Italian Bread image

Yield Makes 4 sandwiches

Number Of Ingredients 9

4 Kalamata or other brine-cured black olives, pitted
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/2 garlic clove, or to taste
1/8 teaspoon cayenne, or to taste
four 4-inch lengths of Italian bread, halved horizontally
1 large yellow or red bell pepper, roasted and quartered
1/2 pound smoked mozzarella, sliced thin
1 cup loosely packed fresh basil leaves

Steps:

In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.