ROASTED RED PEPPER SANDWICH RECIPES

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ROASTED RED PEPPER AND CHEESE SANDWICH RECIPE | ALLRECIPES



Roasted Red Pepper and Cheese Sandwich Recipe | Allrecipes image

I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.

Provided by DHANO923

Categories     Main Dishes    Sandwich Recipes    Cheese

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 sandwich

Number Of Ingredients 9

2 teaspoons mayonnaise
½ teaspoon Ranch dressing
2 (1 inch thick) slices French bread
1 slice smoked fontina cheese
1 slice Havarti cheese
¼ cup jarred roasted red pepper, drained and chopped
1 pepperoncini, sliced
3 slices dill pickle
1 leaf leaf lettuce

Steps:

  • Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.

Nutrition Facts : Calories 512 calories, CarbohydrateContent 39.6 g, CholesterolContent 72.6 mg, FatContent 30.2 g, FiberContent 2.4 g, ProteinContent 21.7 g, SaturatedFatContent 14.3 g, SodiumContent 1993.3 mg, SugarContent 4 g

BEEF AND ROASTED RED PEPPER SANDWICHES RECIPE | ALLRECIPES



Beef and Roasted Red Pepper Sandwiches Recipe | Allrecipes image

This is my family's favorite sandwich! We like it served with a nice fresh Caesar salad. Don't be intimidated by the extra sharp provolone's smell - it's really awesome when melted into the sandwich!

Provided by KELT

Categories     World Cuisine    European    Italian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 Servings

Number Of Ingredients 7

1 (1 ounce) packet dry au jus mix
1 pound thinly sliced roast beef
garlic powder to taste
salt and pepper to taste
1 (12 ounce) jar roasted red bell peppers, drained and sliced
8 ounces sliced extra sharp provolone cheese
4 torpedo rolls, split

Steps:

  • Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
  • Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
  • Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
  • Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.

Nutrition Facts : Calories 785.5 calories, CarbohydrateContent 78.1 g, CholesterolContent 115.3 mg, FatContent 29.1 g, FiberContent 4.2 g, ProteinContent 49.7 g, SaturatedFatContent 13.3 g, SodiumContent 3647.2 mg, SugarContent 7.8 g

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