Best 3 Red Pepper Egg And Provolone Panini Recipes
Indulge in a symphony of flavors with our irresistible Red Pepper, Egg, and Provolone Panini. This delectable sandwich features a medley of savory ingredients, all nestled between two slices of toasted bread. Roasted red peppers add a vibrant sweetness, while creamy provolone cheese offers a gooey, satisfying center. Perfectly cooked eggs provide a tender, protein-packed layer, and a hint of peppery arugula adds a refreshing touch. But that's not all! This article also includes two additional variations of this classic panini: a vegetarian-friendly Roasted Vegetable Panini bursting with roasted zucchini, bell peppers, and mushrooms, and a hearty Ham and Cheese Panini featuring slices of smoky ham and melted cheddar cheese. Get ready to tantalize your taste buds with these quick and easy panini recipes that are perfect for a satisfying breakfast, lunch, or even a light dinner.
Here are our top 3 tried and tested recipes!
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
RED PEPPER, EGG AND PROVOLONE PANINI
Yummy! This recipe was adapted from one published in Relish magazine, which comes as an insert in our local newspaper. Their suggestion of adding sautéed or grilled red onion slices for variety sounds good, too.
Provided by GaylaJ
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill or stove-top griddle pan (see note below).
- In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
- Heat a nonstick skillet over medium-high heat; add egg mixture.
- Cook, lifting the edges with a fork, until set (2 to 3 minutes).
- Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
- Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
- Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).
Nutrition Facts : Calories 387.4, Fat 20.6, SaturatedFat 10, Cholesterol 349.3, Sodium 1573.7, Carbohydrate 23.5, Fiber 1.7, Sugar 1.2, Protein 26
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
Tips:
- For a crispier panini, butter the outsides of the bread before grilling.
- If you don't have a panini press, you can make this sandwich in a skillet over medium heat.
- Be careful not to overcook the eggs. You want them to be cooked through but still slightly runny.
- Use your favorite cheese for this sandwich. Provolone is a classic choice, but cheddar, mozzarella, or fontina would also be good.
- For a vegetarian version of this sandwich, omit the prosciutto.
Conclusion:
This red pepper, egg, and provolone panini is a delicious and easy-to-make breakfast or lunch sandwich. It's perfect for a quick meal on the go or a leisurely weekend brunch. With its combination of savory and sweet flavors, this sandwich is sure to please everyone. So next time you're looking for a satisfying and delicious sandwich, give this recipe a try.
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