Mozzarella Basil And Roasted Pepper Sandwiches Food

ROASTED RED PEPPER SANDWICHES WITH MOZZARELLA & PESTO

Steps:

• Preheat oven to 500°F (broil).
• Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper. (Use oven mitts!) Let the pepper steam in the foil for 10 minutes.
• Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.
• Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil-just eat them!)
• Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.

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 AND MOZZARELLA SANDWICH WITH BASIL PUREE

Steps:

• Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
• Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
• In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
• Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.

MOZZARELLA AND ROASTED RED PEPPER TEA SANDWICHES

Steps:

• Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
• Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
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ROASTED PEPPER AND GOAT CHEESE SANDWICHES

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.

ROASTED PEPPER AND MOZZARELLA SANDWICH WITH BASIL PUREE

Steps:

• Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
• Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
• In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
• Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED PEPPER RELISH

Steps:

• For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using.
• For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches.
• Preheat a grill on medium-high heat.
• For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side.
• For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds.
• Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.)
• Slice in half crosswise and serve.

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.

" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA

Steps:

• Slice your favorite baguette.
• Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
• Add a layer of roasted red peppers.
• Add a generous layer of sliced, fresh mozzarella.
• Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
• BIG AL is best when the flavors have had time to meld.
• It is one of the few sandwiches I make or order when eating at a local restaurant.

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat.
• Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
• Top with an even layer of roasted red pepper and an even layer of mozzarella.
• Top with another slice of bread.
• Drizzle the tops of the assembled sandwiches with olive oil.
• Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
• Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
• Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.