Best 4 Grilled Roasted Red Pepper And Ham Sandwich Recipes

Savor the delightful Grilled Roasted Red Pepper and Ham Sandwich, a symphony of flavors that will tantalize your taste buds. This sandwich features a mouthwatering combination of roasted red peppers, smoky ham, melted cheese, and a tangy sauce, all nestled between slices of toasted bread. The smoky ham lends a savory richness, while the roasted red peppers add a vibrant sweetness and a hint of char. The melted cheese provides a gooey, comforting texture, and the tangy sauce brings it all together, creating a harmonious balance of flavors. This recipe also includes a variation using spicy soppressata instead of ham, offering a zesty kick for those who enjoy a bit of heat. Additionally, there's a vegetarian option that swaps out the ham for roasted eggplant, providing a flavorful and satisfying plant-based alternative. Each variation offers a unique taste experience, ensuring that there's something for everyone to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPER SANDWICHES WITH MOZZARELLA & PESTO

Roasted Red Pepper Sandwiches with Mozzarella & Pesto image

Peppery arugula pesto is the perfect match for sweet roasted red pepper and mozzarella cheese! Serve these sandwiches hot or cold.

Provided by Oh My Veggies

Categories Main Course

Time 25m

Number Of Ingredients 11

Ingredients

1 large red bell pepper
1 large loaf ciabatta bread (cut in quarters and then halved lengthwise)
1/4 cup Arugula Pesto (see recipe below)
8 oz fresh mozzarella cheese (cut into 8 slices)
olive oil
2 cups arugula leaves (packed tightly)
1/3 cup walnut pieces (toasted)
1/3 cup Parmesan cheese (shredded)
2 small cloves garlic
2 tbsp olive oil
salt and pepper (to taste)

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.

Nutrition Facts : Calories 497 kcal, Sugar 2 g, Sodium 1053 mg, Fat 19 g, SaturatedFat 9 g, Carbohydrate 57 g, Fiber 2 g, Protein 23 g, Cholesterol 46 mg, UnsaturatedFat 5 g, ServingSize 1 serving

GRILLED ROASTED RED PEPPER AND HAM SANDWICH RECIPE

Grilled Roasted Red Pepper and Ham Sandwich Recipe image

This is not your ordinary ham sandwich because we got creative and put together some ingredients to create this show-stopper of a sandwich.

Provided by Recipes.net Team

Categories Sandwich

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

2 tsp or condiment of your choice (optional) mayonnaise
1 slices whole sourdough bread
2 slices provolone cheese
2 thin slices ham slices
½ drained and sliced , packed in oil roasted red pepper
2 tsp butter
2 tsp or Romano cheese , grated Parmesan

Steps:

Spread mayonnaise onto one side of each slice of bread.
On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese.
Top with the other slice of bread with the mayonnaise facing the filling.
Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
Heat a skillet over medium heat until warm.
Fry the sandwich on both sides until golden brown and cheese is melted.
If you have an indoor grill, this sandwich may be grilled that way also.
Cut the sandwich in half, and serve.

Nutrition Facts : Calories 294.00kcal, Carbohydrate 19.00g, Cholesterol 33.00mg, Fat 17.00g, Fiber 1.00g, Protein 15.00g, SaturatedFat 7.00g, ServingSize 2.00 people, Sodium 875.00mg, Sugar 1.00g

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Roasted Pepper and Goat Cheese Sandwiches image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

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.

GRILLED CHEESE & PEPPER SANDWICHES

Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

Tips:

For the best flavor, use ripe, roasted red peppers. You can roast your own peppers at home or purchase them pre-roasted from the store.
If you don't have time to roast your own peppers, you can use jarred roasted red peppers. Just be sure to drain them well before using.
Use a thick, sturdy bread for your sandwich, such as a baguette, ciabatta, or sourdough. This will help to hold up to the fillings.
Spread a thin layer of mayonnaise on the bread before adding the fillings. This will help to keep the sandwich moist.
Be generous with the fillings! Don't be afraid to pile on the roasted red peppers, ham, and cheese.
If you like, you can add other toppings to your sandwich, such as lettuce, tomato, or onion.
Serve your sandwich immediately, or wrap it in plastic wrap and store it in the refrigerator for later.

Conclusion:

This grilled roasted red pepper and ham sandwich is a delicious and easy-to-make lunch or dinner option. It's perfect for a quick weeknight meal or a casual weekend lunch. The roasted red peppers add a sweet and smoky flavor to the sandwich, while the ham and cheese provide a savory and salty balance. The sandwich is also a great way to use up leftover roasted red peppers. So next time you have some leftover peppers, be sure to try this grilled roasted red pepper and ham sandwich recipe.