Best 3 Roasted Red Pepper Sub Recipes
In the realm of culinary delights, the Roasted Red Pepper Sub stands as a testament to the transformative power of simple ingredients masterfully combined. This sandwich, a harmonious blend of flavors and textures, invites you on a gastronomic journey that begins with a crisp, toasted sub roll, providing the perfect foundation for a symphony of flavors. Roasted red peppers, imbued with a touch of smokiness from the roasting process, take center stage, their sweetness contrasting beautifully with the tangy, creamy pesto. Thinly sliced prosciutto adds a savory richness, while fresh mozzarella cheese brings a luscious creaminess that ties all the elements together. Completing this symphony of flavors is a drizzle of balsamic glaze, adding a touch of acidity and sweetness that elevates the sandwich to new heights. Prepare to tantalize your taste buds with this delectable Roasted Red Pepper Sub, a culinary masterpiece that will leave you craving for more.
In addition to the classic Roasted Red Pepper Sub recipe, this article also offers a vegetarian variation that swaps out the prosciutto for roasted eggplant, creating a medley of flavors that is equally satisfying. For those who prefer a bit of heat, the Spicy Roasted Red Pepper Sub amps up the spice level with the addition of hot peppers, creating a fiery delight that is sure to ignite your senses. And for those with dietary restrictions, the Gluten-Free Roasted Red Pepper Sub provides a delicious alternative, using a gluten-free sub roll to accommodate those with gluten sensitivities. With so many options to choose from, there's a Roasted Red Pepper Sub for every palate, ensuring that everyone can savor this culinary masterpiece.
ROASTED RED PEPPERS
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
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 SPREAD
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- To save time, use pre-roasted red peppers from a jar.
- If you don't have a sub roll, use a hoagie roll or even a sliced baguette.
- Feel free to add other toppings to your sub, such as lettuce, tomato, onion, or pickles.
- For a vegetarian version of this sub, omit the turkey and add extra roasted red peppers and mozzarella cheese.
- To make this sub a little spicy, add a few slices of hot peppers or a drizzle of hot sauce.
Conclusion:
The roasted red pepper sub is a flavorful and satisfying sandwich that is perfect for a quick lunch or dinner. It is easy to make and can be customized to your liking. With its combination of roasted red peppers, turkey, mozzarella cheese, and a tangy dressing, this sub is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make sandwich, give the roasted red pepper sub a try. You won't be disappointed.
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