GRILLED ROASTED RED PEPPER AND HAM SANDWICH RECIPE
This is not your ordinary ham sandwich because we got creative and put together some ingredients to create this show-stopper of a sandwich.
Provided by Recipes.net Team
Categories Sandwich
Time 35m
Yield 2
Number Of Ingredients 7
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 294.00kcal, Carbohydrate 19.00g, Cholesterol 33.00mg, Fat 17.00g, Fiber 1.00g, Protein 15.00g, SaturatedFat 7.00g, ServingSize 2.00 people, Sodium 875.00mg, Sugar 1.00g
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.
GRILLED ROASTED RED PEPPER AND HAM SANDWICH
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 Ham Recipes
Time 20m
Yield 1
Number Of Ingredients 7
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
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
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
GRILLED ROASTED RED PEPPER AND HAM SANDWICH
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 Ham Recipes
Time 20m
Yield 1
Number Of Ingredients 7
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
GRILLED ROASTED RED PEPPER AND HAM SANDWICH
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 Ham Recipes
Time 20m
Yield 1
Number Of Ingredients 7
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
BASIL GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH
Basil lovers unite!!! This one is for you! Great tasty sandwich, lower in calories and high in protein ans quick. Equally as good hot or cold also. From a fitness website. Note cooking time doesnt include chicken marinading time, and the relish can be done ahead.
Provided by LAURIE
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
- Add the chicken and coat it evenly with the yogurt mixture.
- Cover and refrigerate for at least 1 hour or overnight.
- Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
- Add the raw red pepper, onion and garlic and season with salt and pepper.
- Cook until the vegetables soften, about 5 minutes.
- Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
- Remove from heat, cool and stir in the basil.
- This can be stored in the refrigerator for up to 1 week.
- For the chicken preheat the grill to high heat.
- Remove the chicken from the marinade and discard the marinade.
- Season the chicken with salt and pepper.
- Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
- Let the chicken cool slightly and slice it on the bias.
- For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
- Finish the sandwiches with a dollop of relish and the other half of the focaccia.
Nutrition Facts : Calories 221.5, Fat 7.1, SaturatedFat 2.2, Cholesterol 76.4, Sodium 586.9, Carbohydrate 8.5, Fiber 1.4, Sugar 4.2, Protein 30.4
HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH
Make and share this Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich recipe from Food.com.
Provided by slaterbugs
Categories One Dish Meal
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
- Squeeze about 1/4 of a lemon over each side of the chicken breast.
- Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
- Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
- Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
- Spray red onion and red pepper with olive oil spray
- Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
- When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
- The chicken should take around 10 minutes, depending on how thick it is.
- Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
- Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
- Spread the goat cheese on the warm bun.
- Spread the dijon on the other side of the bun
- Slice your grilled red pepper and onion into strips.
- Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
- Enjoy!
- *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.
Nutrition Facts : Calories 390.6, Fat 12.1, SaturatedFat 6.8, Cholesterol 88.2, Sodium 484.4, Carbohydrate 32.3, Fiber 3, Sugar 8.4, Protein 37.7
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