Best 6 Roasted Red Pepper Pepper Jack And Pepperoni Sandwiches Recipes

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Indulge in a flavor-packed journey with our Roasted Red Pepper, Pepper Jack, and Pepperoni Sandwiches! These tantalizing sandwiches are a perfect blend of spicy, savory, and cheesy goodness. Featuring three variations – a classic sandwich, a grilled cheese sandwich, and a quesadilla – this recipe offers something for every taste preference. Prepare to embark on a culinary adventure as we guide you through the steps of creating these mouthwatering masterpieces. Get ready to experience a symphony of flavors that will leave your taste buds craving more!

Let's cook with our recipes!

ROASTED RED PEPPERS



Roasted Red Peppers image

Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 1/2 cups roasted red peppers.

Provided by Cookie and Kate

Categories     Basic

Time 40m

Number Of Ingredients 1

4 medium red bell peppers

Steps:

  • Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
  • To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef's knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
  • Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork.
  • Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes.
  • Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.

Nutrition Facts : ServingSize 1/4 cup, Calories 25 calories, Sugar 3.3 g, Sodium 3.2 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.7 g, Protein 0.8 g, Cholesterol 0 mg

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

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.

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • 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.
  • 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 over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER MAYO



Roasted Red Pepper Mayo image

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

Provided by RedLobsterRestauran

Categories     Low Protein

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

1 cup mayonnaise
2 tablespoons roasted red peppers, chopped
1 teaspoon lemon juice

Steps:

  • combine ingredients in a food processor and serve!

Nutrition Facts : Calories 115.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 238.2, Carbohydrate 7.2, Sugar 1.9, Protein 0.3

ROASTED RED PEPPER TRIANGLES



Roasted Red Pepper Triangles image

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

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 cups finely diced fully cooked ham
1 cup shredded Swiss cheese
1 package (3 ounces) sliced pepperoni, chopped
8 slices provolone cheese
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
4 large eggs
1/4 cup grated Parmesan cheese
1 tablespoon Italian salad dressing mix

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



Roasted Red Pepper, Pepper Jack, and Pepperoni Sandwiches image

Provided by Kenneth Walther

Categories     Sandwich     Cheese     Pepper     Pork     Quick & Easy     Summer     Gourmet     Colorado

Yield Makes 4 sandwiches

Number Of Ingredients 5

1 round loaf sourdough bread (about 7 inches in diameter)
1 cup grated pepper Jack cheese (about 1/4 pound)
1/2 cup fresh coriander sprigs, washed, spun dry, and chopped
16 slices pepperoni
two 7-ounce jars roasted red peppers, drained and patted dry

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.

Tips:

  • Choose ripe and flavorful red peppers for the best results.
  • Roast the red peppers until they are slightly charred and tender.
  • Use a good quality pepper jack cheese that is flavorful and melts well.
  • Slice the pepperoni thinly so that it crisps up in the oven.
  • Use a sturdy bread that can hold up to the fillings, such as a ciabatta roll or a French baguette.
  • Spread a layer of pesto on the bread to add extra flavor and moisture.
  • Top the sandwiches with arugula or baby spinach for a fresh and peppery flavor.
  • Serve the sandwiches warm with your favorite dipping sauce, such as marinara sauce or ranch dressing.

Conclusion:

These roasted red pepper, pepper jack, and pepperoni sandwiches are a delicious and easy-to-make meal that is perfect for lunch or dinner. With just a few simple ingredients, you can create a sandwich that is packed with flavor and sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give these sandwiches a try!

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