Roasted Red Pepper Pepper Jack And Pepperoni Sandwiches Recipes

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD

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 RED PEPPER SANDWICHES

Steps:

• Roast the red peppers and place them in a jar of olive oil (instructions here).
• Layer a few roasted red pepper slices on a slice of bread and sprinkle with coarse salt to taste.
• Top with second slice of bread and slice sandwich in half. Serve.

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

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.

ROASTED RED PEPPER TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

TURKEY AND ROASTED RED PEPPER SANDWICH

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.

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 RED PEPPER, PEPPER JACK, AND PEPPERONI SANDWICHES

Steps:

• Preheat oven to 375° F.
• Cut eight 1/2-inch-thick slices from center of sourdough loaf. In a small bowl toss together pepper Jack and coriander.
• Make sandwiches on bread with pepperoni, roasted peppers, and cheese mixture. Bake sandwiches on a baking sheet in middle of oven until cheese is melted, about 5 minutes.

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

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 AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

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!

ROASTED PEPPER AND ONION SANDWICHES

Steps:

• Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.

ROAST BEEF AND RED PEPPER SANDWICHES

Steps:

• Combine mayonnaise dressing, mustard and horseradish in a small bowl.
• Using a serrated knife, slice sandwich breads in half horizontally.
• For each sandwich spread one bread half with mayonnaise mixture.
• Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
• To serve, cut each sandwich in half.