ROASTED PEPPER SANDWICH RECIPES

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.

ROASTED PEPPER SANDWICH | MARTHA STEWART

Roasted Pepper Sandwich | Martha Stewart image

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 6

Ingredients

1 small poblano pepper
2 8-inch flour tortillas
2 teaspoons mayonnaise
1/2 small tomato, thinly sliced
Coarse salt and freshly ground pepper
8 thin slices Monterey Jack cheese (1/8-inch-thick)

Steps:

Place pepper over high heat on a gas burner. Just as each section turns puffy and black, turn he pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer pepper to a paper towel and wrap in towel to enclose. Let the pepper sweat until cool enough to handle, about 5 minutes. Rub off and discard blackened skin. Cut pepper in half and remove and discard seeds. Cut pepper into 1-inch-wide strips.
Place tortillas, one at a time, over medium heat on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn and cook until edges of second side begin to blacken, about 20 seconds more.
Spread mayonnaise evenly over one tortilla. Top with pepper, and tomato. Season with salt and pepper. Arrange cheese over tomato. Cover with second tortilla. Cut into wedges, and serve immediately.

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