Roasted Red Pepper And Artichoke Panini Recipes

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PANINI WITH ROASTED PEPPERS



Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 5

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

  • Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
  • Heat a nonstick griddle pan over medium heat.
  • Wrap a brick completely in foil.
  • Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES



Mediterranean Pasta w/ Roasted Red Peppers and Artichokes image

A 20 minute pasta dish with lots of flavor and no guilt.

Provided by Jenn Sebestyen

Categories     Main Dish     Pasta

Time 25m

Number Of Ingredients 10

16 ounces penne pasta (or pasta of choice (gluten free, if desired))
1 jar (12 ounces) roasted red peppers (drained and chopped)
1 jar (12 ounces) artichoke hearts (drained and chopped)
1 pint cherry tomatoes (halved)
2 tablespoons extra virgin olive oil
2 garlic cloves (minced)
juice and zest of 1 medium lemon
1 tablespoon dried oregano
salt and pepper (to taste)
1/4 cup sliced pitted Greek olives (optional)

Steps:

  • Cook penne according to package directions.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
  • Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
  • Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
  • When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
  • Serve with some crusty bread of course!

Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

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

ARTICHOKE AND ROASTED RED PEPPER PASTA



Artichoke and Roasted Red Pepper Pasta image

Quick, healthy, and tasty meal. Use whatever pasta you like.

Provided by almraz

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 11

1 ½ cups penne pasta
1 (14 ounce) can artichoke hearts in water, drained and diced
½ cup canned roasted red bell pepper, drained and diced
⅓ cup diced onion
⅓ cup diced mushrooms
5 cloves garlic, mashed
2 tablespoons chopped fresh basil
salt and ground black pepper to taste
½ cup chicken stock
½ cup reduced-fat Alfredo sauce
½ cup reduced-fat cottage cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
  • Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.
  • Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.
  • Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.
  • Bake in preheated oven until bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 78 g, Cholesterol 20.2 mg, Fat 8.1 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 904.2 mg, Sugar 6 g

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

ARTICHOKE DIP WITH ROASTED RED PEPPERS



Artichoke Dip With Roasted Red Peppers image

This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.

Provided by Diana Rattray

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 6

1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts (drained, not marinated)
1/8 teaspoon garlic powder
Optional: 1/8 teaspoon onion powder
1/4 cup minced roasted red pepper

Steps:

  • Gather the ingredients.
  • Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
  • In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
  • Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
  • Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.

Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g

GRILLED CHICKEN AND ROASTED RED PEPPER PANINI



Grilled Chicken and Roasted Red Pepper Panini image

I love panini. I love all varieties of panini.

Categories     main dish     poultry

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 whole Boneless, Skinless Chicken Breasts
8 whole Sun-dried Tomatoes, Packed In Oil
3 tbsp. Prepared Basil Pesto
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Lemon Juice
1/2 tsp. Kosher Salt
Freshly Ground Black Pepper
1/4 c. Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Provolone Or Mozzarella Cheese
8 slices Good Whole Grain Sandwich Bread
4 tbsp. Butter, Softened

Steps:

  • CHICKENSlightly flatten chicken with a mallet (just until uniform thickness.)In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips. SPREADIn a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed. ROASTED RED PEPPERSIf you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don't be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside. TO ASSEMBLETo make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)Slice sandwiches in half and serve immediately with cold grapes. Delish!

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE



Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **

Provided by BlondieItaliana

Categories     Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

  • Boil water for penne with a dash of salt added.
  • Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
  • Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
  • Stir in olive oil, garlic powder and salt & pepper to taste.
  • Cook then drain pasta. Stir in the puree.
  • Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
  • Serve immediately.

ROASTED RED PEPPER AND ARTICHOKE PANINI



Roasted Red Pepper and Artichoke Panini image

this is a tasty, quick vegetarian meal. i often use other spreads in place of pesto- i especially love trader joes eggplant garlic one! any good melting cheese will work but the best i have used are monterey jack, havarti, munster and mozzarella- mild white cheeses seem to be a good fit.

Provided by newmama

Categories     Lunch/Snacks

Time 10m

Yield 1 panini, 1 serving(s)

Number Of Ingredients 6

1 ciabatta roll
2 tablespoons pesto sauce
1 -2 ounce monterey jack cheese (or other)
3 marinated artichoke hearts
1 roasted red pepper
1 teaspoon olive oil

Steps:

  • spread half of the pesto on one piece of ciabatta and the other half on the other piece.
  • top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
  • brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.

Nutrition Facts : Calories 331.9, Fat 14.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 503.2, Carbohydrate 40.5, Fiber 19.4, Sugar 3.7, Protein 19.9

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