MINI CHEESE & ROASTED RED PEPPER SANDWICHES
Roasted red peppers and rich cream cheese make a great combo on any sandwich, but they're especially delightful on homemade mini biscuits.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cut butter into flour in large bowl with pastry blender or 2 knives until mixture forms fine crumbs. Stir in Parmesan and chives. Add 3/4 cup milk; stir until mixture forms dough. (Dough will be sticky. Do not overmix.)
- Roll out dough on lightly floured surface to 1-inch thickness. Use 1-1/2-inch round cutter to cut dough into 30 rounds, rerolling trimmings as necessary. Place on baking sheets; brush with remaining milk.
- Bake 8 to 10 min. or until lightly browned. Cool.
- Cut biscuits in half. Spread 1 tsp. cream cheese spread onto bottom half of each biscuit. Cover with peppers and biscuit tops.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g
SMOKED GOUDA AND ROASTED RED PEPPER GRILLED CHEESE
Smoked gouda, while having a wonderful and inimitable flavor, has trouble achieving that gooey, iconic cheesy stretch that makes grilled cheese sandwiches so pleasing. By adding a partner cheese with a less assertive flavor and higher melting property, like deli muenster, you can achieve both melting and flavor perfection.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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 RED PEPPER TRIANGLES
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. -Amy Bell, Arlington, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 485mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
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.
ROASTED RED PEPPER, BABY ARUGULA, & GOAT CHEESE SANDWICHES WITH OPTIONAL BACON
Inspired by a BLT, but not really a BLT at all. Chewy ciabatta bread is loaded with gorgeous roasted red peppers, zippy arugula, creamy goat cheese, a little olive oil and black pepper, and bacon - if you choose.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 7
Steps:
- Slice the ciabatta bread in half lengthwise and then cut about a five-inch hunk of bread for each sandwich. Lay sandwich inside-up and begin layering.
- First, add a couple of layers of the roasted red peppers. Sprinkle lightly with kosher salt. I add a little more salt for the veggie sandwich, and just a tad for the carnivore's sandwich because it will have the natural saltiness of bacon, too. Pile a handful of arugula onto each sandwich, then crumble the goat cheese onto the arugula, dividing evenly between the two sandwiches. Lay the bacon on top, if using. Drizzle a teaspoon or so of the olive oil from the roasted red peppers onto the top of the whole thing and lightly dust with black pepper.
- Close up those sandwiches, slice in half, and serve!
ROASTED RED PEPPER GRILLED CHEESE
Put an Italian-style twist on your next grilled cheese sandwich with roasted red peppers and dried oregano leaves.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill bread slices with peppers, oregano and Singles to make a sandwich.
- Spread outside of sandwich with dressing.
- Cook in large nonstick skillet on medium-high heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
ROASTED PEPPER AND GOAT CHEESE SANDWICH
Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)
Provided by Martha Rose Shulman
Categories dinner, for one, lunch, quick, sandwiches, main course
Time 10m
Yield 1 serving
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams
AFTERNOON TEA SANDWICHES
Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet
Provided by Emma Lewis
Categories Afternoon tea, Lunch, Snack, Starter
Time 20m
Yield Makes 44 sandwiches
Number Of Ingredients 15
Steps:
- For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat's cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
- For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
- For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES
I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.
Provided by Ms B.
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
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!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
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