RED BELL PEPPER SANDWICH RECIPES

CHICKEN AND RED BELL PEPPER SALAD SANDWICHES RECIPE ...

Chicken and Red Bell Pepper Salad Sandwiches Recipe ... image

This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.

Provided by katie_luvs2bake!

Categories World Cuisine Latin American South American Chilean

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 sandwiches

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves
½ red bell pepper, seeded
¼ cup mayonnaise
1 tablespoon heavy cream
salt and pepper to taste
4 slices white bread

Steps:

Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.
Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.
Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.

Nutrition Facts : Calories 505.2 calories, CarbohydrateContent 28.2 g, CholesterolContent 77.6 mg, FatContent 32 g, FiberContent 1.8 g, ProteinContent 25.3 g, SaturatedFatContent 6.9 g, SodiumContent 547.8 mg, SugarContent 3.7 g

ROASTED RED PEPPER SANDWICHES RECIPE | MYRECIPES

Roasted Red Pepper Sandwiches Recipe | MyRecipes image

Prepare these sandwiches up to six hours ahead. For a heartier option, add turkey, chicken, or prosciutto.

Provided by Caroline W. Kennedy, Covington, Georgia

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 (16.5-oz.) jar roasted red bell peppers, drained
1 garlic clove, minced
1 (9-inch) deli-loaf ciabatta or focaccia bread, sliced lengthwise
¼ cup refrigerated olive tapenade
1 (5.3-oz.) container goat cheese
1?½ cups arugula

Steps:

Toss together red peppers and garlic in a small bowl.
Spread cut side of top half of bread evenly with tapenade and cut side of bottom half evenly with goat cheese. Layer red pepper mixture and arugula over goat cheese. Place top half of bread, tapenade side down, onto red pepper and arugula layers. Cut into 4 pieces.

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