Roasted Red Pepper Subs Recipes

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ROASTED RED PEPPER SANDWICHES



Roasted Red Pepper Sandwiches image

This simple, easy sandwich is made up of two thick slices of artisan bread stuffed with a layer or two of olive-oil soaked, smoky-sweet roasted red peppers, sprinkled with a little kosher salt or sea salt.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 4

Roasted red peppers
Rustic artisan bread of your choice (sliced about 1/2-inch thick)
Your favorite good-quality olive oil
Coarse salt like kosher or sea salt

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



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • 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.
  • 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 over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH



Salami, Mozzarella and Roasted Red Pepper Sandwich image

Salami, mozzarella, basil + roasted red pepper are necessities for this yummy Italian sandwich that you'll want to make on repeat.

Provided by MacKenzie Smith

Categories     Lunch     Sandwich

Time 6m

Number Of Ingredients 7

1 5-inch Italian sub roll
1 tbsp. really good olive oil
4 thick slices of fresh mozzarella
1/2 cup roasted red peppers
1/4 lb. genoa salami
1 handful of fresh basil
Salt and pepper (to taste)

Steps:

  • Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
  • Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
  • Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

ROASTED PEPPER AND ONION SANDWICHES



Roasted Pepper and Onion Sandwiches image

Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 8

8 onion slices (1/4 inch thick)
1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
4 jars (7 ounces each) roasted red peppers, drained
1 loaf (1 pound) French bread
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts :

ROASTED RED PEPPER, PEPPER JACK, AND PEPPERONI SANDWICHES



Roasted Red Pepper, Pepper Jack, and Pepperoni Sandwiches image

Provided by Kenneth Walther

Categories     Sandwich     Cheese     Pepper     Pork     Quick & Easy     Summer     Gourmet     Colorado

Yield Makes 4 sandwiches

Number Of Ingredients 5

1 round loaf sourdough bread (about 7 inches in diameter)
1 cup grated pepper Jack cheese (about 1/4 pound)
1/2 cup fresh coriander sprigs, washed, spun dry, and chopped
16 slices pepperoni
two 7-ounce jars roasted red peppers, drained and patted dry

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.

ROASTED RED PEPPER SANDWICH SPREAD



Roasted Red Pepper Sandwich Spread image

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

1 roasted red pepper, cut into chunks
2 -3 tablespoons mayonnaise
1 clove garlic, crushed
dried basil, to taste
salt and pepper
1 green onion, minced

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

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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