Mozzarella Basil And Roasted Pepper Sandwiches Recipes

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ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

ROASTED PEPPER AND MOZZARELLA SANDWICH WITH BASIL PUREE



Roasted Pepper and Mozzarella Sandwich with Basil Puree image

Home-roasted peppers require a little more effort than the store-bought kind but the flavor is worth it! They can be roasted several days ahead of time and then refrigerated.

Categories     pepper     basil     roasted     pesto     sandwich     mozzarella

Yield 16

Number Of Ingredients 6

3 medium red peppers
c. olive oil
2 c. basil or watercress leaves
1/2 tsp. salt
1 loaf French bread
1 lb. fresh mozzarella cheese balls

Steps:

  • Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
  • Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
  • In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
  • Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.

Nutrition Facts : Calories 200 calories

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH



Salami, Mozzarella and Roasted Red Pepper Sandwich image

Salami, mozzarella, basil + roasted red pepper are necessities for this yummy Italian sandwich that you'll want to make on repeat.

Provided by MacKenzie Smith

Categories     Lunch     Sandwich

Time 6m

Number Of Ingredients 7

1 5-inch Italian sub roll
1 tbsp. really good olive oil
4 thick slices of fresh mozzarella
1/2 cup roasted red peppers
1/4 lb. genoa salami
1 handful of fresh basil
Salt and pepper (to taste)

Steps:

  • Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
  • Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
  • Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

ROASTED PEPPER AND MOZZARELLA SANDWICH WITH BASIL PUREE



Roasted Pepper and Mozzarella Sandwich With Basil Puree image

Make and share this Roasted Pepper and Mozzarella Sandwich With Basil Puree recipe from Food.com.

Provided by save the cows

Categories     Lunch/Snacks

Time 1h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 6

3 medium red peppers
1/3 cup olive oil
2 cups basil or 2 cups watercress leaves
1/2 teaspoon salt
French bread
16 ounces mozzarella cheese, sliced (fresh balls)

Steps:

  • Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
  • Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
  • In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
  • Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.

Nutrition Facts : Calories 132.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 22.4, Sodium 251.2, Carbohydrate 2.2, Fiber 0.7, Sugar 1.2, Protein 6.6

MOZZARELLA, BASIL, AND ROASTED PEPPER SANDWICHES



Mozzarella, Basil, and Roasted Pepper Sandwiches image

Number Of Ingredients 4

4 ounces fresh mozzarella cheese, cut into 8 slices
4 slices country bread
4 fresh basil leaves
1/4 cup roasted red or yellow bell pepper, cut into thin strips

Steps:

  • 1 Trim the mozzarella slices to fit the bread. If the mozzarella is juicy, pat it dry. Lay half the cheese in a single layer on two slices of bread. 2 Arrange the basil leaves and peppers on the cheese and top with the remaining mozzarella. Place the remaining bread on top and press down firmly with your hands. 3 Preheat a sandwich press or stove-top grill pan. Place the sandwiches in the press and cook until toasted, about 4 to 5 minutes. If using a grill pan, place a heavy weight such as a frying pan on top. Turn the sandwiches when browned on one side, cover with the weight, and toast on the second side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHICKEN BREAST WITH ROASTED PEPPERS, MOZZARELLA, AND SPINACH-BASIL PESTO



Chicken Breast with Roasted Peppers, Mozzarella, and Spinach-Basil Pesto image

We devised this sandwich partly to challenge ourselves. Usually prepared in advance of its use in a sandwich, chicken loses moisture by the time it arrives there. So we looked for a way to keep the chicken moist . . . and we found it. By slowly and gently poaching the chicken, and then storing it in the poaching liquid until it's used, we lock in the moisture. (Use this trick whenever you're preparing chicken for a picnic or for use in a salad-the chicken will be moist and delicious, and without oil, to boot. Further, you can use the poaching broth for soup simply by adding more water, some vegetables, and some of the chicken.) We serve this as a pressed sandwich, but it also works well served cold.

Yield makes 4 sandwiches

Number Of Ingredients 10

1/4 cup kosher salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound skinless and boneless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto (page 197)
1/2 cup Roasted Peppers (page 184), chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater). Add the thyme, rosemary, bay leaves, and pepper. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
  • Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread. Spread the pesto on top of the chicken and top with the peppers and mozzarella. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

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