ROASTED RED PEPPER PANINI
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
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 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.
Nutrition Facts : Calories 200 calories
TURKEY AND SMOKED MOZZARELLA SANDWICH
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
- Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.
SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH
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 MOZZARELLA SANDWICH WITH BASIL PUREE
Make and share this Roasted Pepper and Mozzarella Sandwich With Basil Puree recipe from Food.com.
Provided by save the cows
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 132.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 22.4, Sodium 251.2, Carbohydrate 2.2, Fiber 0.7, Sugar 1.2, Protein 6.6
TOMATO & MOZZARELLA TOASTIE
This classic mozzarella and tomato toastie is a simple and quick lunch option. Upgrade your sandwich with veggies, shredded chicken or pepperoni
Provided by Cassie Best
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bread with the tomato pizza or pasta sauce. Scatter torn mozzarella and a few torn basil leaves over one slice, then add any meat or veggies you like - shredded chicken or ham, pepperoni, sweetcorn, onions or roasted peppers all work well. Top with the other slice of bread, then butter the outsides of the sandwich. Cook in a hot pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster. Top with a few whole basil leaves and serve.
Nutrition Facts : Calories 535 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.2 milligram of sodium
" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA
Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.
Provided by MQ6623
Categories Lunch/Snacks
Time 5m
Yield 2-4 sandwiches, 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts :
PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI
Got this off of 30 Minute Meals. This is my new favorite sandwich. I got a Panini maker a couple of months ago and this is made quite frequently on it!
Provided by pines506
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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