Best Toasted Red Pepper Chicken Sandwich Recipes

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

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!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

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

Ingredients

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.

CHICKEN PESTO SANDWICHES

Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

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

Ingredients

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.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

Ingredients

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Steps:

Preheat panini maker to medium-low.
Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

ROASTED PEPPER AND PESTO CHICKEN SANDWICH

Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

Ingredients

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!