Roasted Red Pepper Pepper Jack And Pepperoni Sandwiches Recipes

GRILLED PEPPER JACK CHICKEN SANDWICHES

Basic, yet packed with flavor, this sandwich gets a kick from zesty cheese and savory bacon. It's a great meal for summer days. -Linda Foreman, Locust Grove, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Grilled Pepper Jack Chicken Sandwiches image

Steps:

Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 456mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon poultry seasoning
2 slices (1/2 ounce each) pepper jack cheese
2 center-cut bacon strips, cooked and halved
2 hamburger buns, split
4 lettuce leaves
4 slices tomato
1 slice onion, separated into rings
Dill pickle slices, optional

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Steps:

Preheat panini maker to medium-low.
Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

Ingredients

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

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

Roasted Red Pepper Panini image

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

Ingredients

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

ROASTED RED PEPPER SANDWICHES

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 Pepper Sandwiches image

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.

Ingredients

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