Mozzarella And Roasted Red Pepper Tea Sandwiches Recipes

ROASTED RED PEPPER SANDWICHES WITH MOZZARELLA & PESTO

Steps:

• Preheat oven to 500°F (broil).
• Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper. (Use oven mitts!) Let the pepper steam in the foil for 10 minutes.
• Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.
• Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil-just eat them!)
• Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

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.

" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA

Steps:

• Slice your favorite baguette.
• Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
• Add a layer of roasted red peppers.
• Add a generous layer of sliced, fresh mozzarella.
• Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
• BIG AL is best when the flavors have had time to meld.
• It is one of the few sandwiches I make or order when eating at a local restaurant.

ROASTED PEPPER AND ONION SANDWICHES

Steps:

• Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.