Best Roasted Red Pepper Panini Recipes

ROASTED RED PEPPER PANINI

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.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!

PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
• While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
• Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
• The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
• Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
• To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
• Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI

Steps:

• Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
• Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
• Serve the soup in bowls with the Panini alongside.

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat.
• Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
• Top with an even layer of roasted red pepper and an even layer of mozzarella.
• Top with another slice of bread.
• Drizzle the tops of the assembled sandwiches with olive oil.
• Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
• Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
• Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.

TURKEY AND ROASTED RED PEPPER PANINI

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with olive oil.
• Lay the slices, oiled side down, on a clean work surface.
• Spread the top of each slice with mayonnaise.
• Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper.
• Top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.

ROASTED RED PEPPER AND ARTICHOKE PANINI

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.

NO-PRESS PANINI WITH MOZZARELLA, ROASTED RED PEPPER AND BASIL

Steps:

• Place a large skillet over medium heat and melt the butter. Place four slices of bread in the skillet and divide the mozzarella, roasted red peppers and Parmigiano-Reggiano between each of them. Top each with the second slice of bread and cook for another minute or until the bottom sliced is golden brown.
• Carefully flip the panini and cook for another 1-2 minutes or until the cheese has melted and the other side is golden brown.
• To serve, remove the panini from the heat and cut each of them into quarters. Garnish with chopped basil.

ROASTED RED BELL PEPPER, ARUGALA, AND GOAT CHEESE PUMPERNICKEL PANINI

Steps:

• 1. In a small bow, stir the goat cheese, cottage cheese, lemon juice, garlic, and black pepper together until well combined. 2. Thinly spread the goat cheese mixture evenly on the top of each bread slice. Layer red pepper on top of 4 bread slices and top with the other slices. 3. Place each sandwich on a preheated panini grill over M heat. Lightly place the lid on the sandwiches. Grill 5 minutes or until roasted. Cook in batches, if necessary. Alternatively, pan-toast sandwiches in a preheated nonstick skillet over M. heat for 3-4 minutes per side,or until toasted. 4. Immediately fill each panini with arugula and basil. Slice each in half diagonally to serve.