Roasted Red Pepper And Artichoke Panini Food

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PANINI WITH ROASTED PEPPERS



Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 5

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

  • Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
  • Heat a nonstick griddle pan over medium heat.
  • Wrap a brick completely in foil.
  • Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and 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

TURKEY AND ROASTED RED PEPPER PANINI



Turkey and Roasted Red Pepper Panini image

Make and share this Turkey and Roasted Red Pepper Panini recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices county-style bread, each 1/2 inch thick
olive oil, for brushing
2 tablespoons mayonnaise (to taste)
3 slices cooked turkey breast, thin slices
2 tablespoons julienned roasted red peppers
1 slice taleggio or 1 slice monterey jack cheese
1/4 cup watercress, stemmed
salt & freshly ground black pepper, to taste

Steps:

  • Preheat an electric panini maker according to the manufacturer's instructions.
  • Brush one side of each bread slice with olive oil.
  • Lay the slices, oiled side down, on a clean work surface.
  • Spread the top of each slice with mayonnaise.
  • Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper.
  • Top with the other bread slice, oiled side up.
  • Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
  • Transfer the sandwich to a cutting board and cut in half.
  • Serve immediately.
  • Serves 1.

Nutrition Facts : Calories 251.7, Fat 11.5, SaturatedFat 1.8, Cholesterol 7.6, Sodium 787.9, Carbohydrate 33.1, Fiber 1.4, Sugar 4, Protein 4.4

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI



Prosciutto Roasted Red Pepper and Mozzarella Panini image

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

1/3 lb thinly sliced prosciutto di Parma
8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
1 (16 ounce) jar roasted red peppers, drained well
1 lb fresh mozzarella cheese, sliced
olive oil, for drizzling

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.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE



Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **

Provided by BlondieItaliana

Categories     Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

  • Boil water for penne with a dash of salt added.
  • Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
  • Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
  • Stir in olive oil, garlic powder and salt & pepper to taste.
  • Cook then drain pasta. Stir in the puree.
  • Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
  • Serve immediately.

ROASTED RED PEPPER AND ARTICHOKE PANINI



Roasted Red Pepper and Artichoke Panini image

this is a tasty, quick vegetarian meal. i often use other spreads in place of pesto- i especially love trader joes eggplant garlic one! any good melting cheese will work but the best i have used are monterey jack, havarti, munster and mozzarella- mild white cheeses seem to be a good fit.

Provided by newmama

Categories     Lunch/Snacks

Time 10m

Yield 1 panini, 1 serving(s)

Number Of Ingredients 6

1 ciabatta roll
2 tablespoons pesto sauce
1 -2 ounce monterey jack cheese (or other)
3 marinated artichoke hearts
1 roasted red pepper
1 teaspoon olive oil

Steps:

  • spread half of the pesto on one piece of ciabatta and the other half on the other piece.
  • top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
  • brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.

Nutrition Facts : Calories 331.9, Fat 14.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 503.2, Carbohydrate 40.5, Fiber 19.4, Sugar 3.7, Protein 19.9

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