Roasted Pepper Antipasto Sandwich Recipes

HOT ANTIPASTO SANDWICHES

Steps:

• Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

ROASTED PEPPER ANTIPASTO SANDWICH

Steps:

• Spread mayo onto cut sides of bread.
• Fill with remaining ingredients.

ANTIPASTO SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

ROASTED PEPPER AND GOAT CHEESE SANDWICH

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.

ROASTED PEPPER SANDWICH

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.

ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.

ANTIPASTO SANDWICH

Steps:

• Cut the bread horizontally into 5 slices.
• Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
• Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
• Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
• Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
• Next slice, mayo, tomato, coppa.
• Top with the last slice of bread, press down on the sandwich lightly with your hands.
• Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
• Slice and serve with the olives and pepperoncini.

MUSHROOM-AND-ROASTED PEPPER SANDWICH

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.

ANTIPASTI SANDWICH

Steps:

• Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
• Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
• Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
• Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.