Best 4 Red Pepper Egg And Provolone Panini Recipes

In the realm of delectable sandwiches, the red pepper egg and provolone panini stands as a culinary masterpiece. This harmonious blend of flavors and textures is a testament to the art of sandwich-making, where each ingredient plays a crucial role in creating an unforgettable gustatory experience. The vibrant red peppers add a hint of sweetness and a satisfying crunch, while the creamy provolone cheese provides a stretchy, gooey center that ties all the flavors together. The eggs, cooked to perfection, add a richness and velvety texture that elevates the panini to new heights. As you sink your teeth into a warm, crispy panini, the symphony of flavors will dance on your palate, leaving you craving more.

Let's cook with our recipes!

RED PEPPER, EGG AND PROVOLONE PANINI

Red Pepper, Egg and Provolone Panini image

Yummy! This recipe was adapted from one published in Relish magazine, which comes as an insert in our local newspaper. Their suggestion of adding sautéed or grilled red onion slices for variety sounds good, too.

Provided by GaylaJ

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 slices crusty Italian bread, 1/2-inch thick (recipe called for Sicilian-style sesame semolina bread, which is not in this ingredient database)
3 large eggs
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup jarred roasted red pepper, drained (feel free to roast your own, of course)
2 ounces sharp provolone cheese, sliced
1 ounce parmesan cheese, sliced
olive oil

Steps:

Preheat panini grill or stove-top griddle pan (see note below).
In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
Heat a nonstick skillet over medium-high heat; add egg mixture.
Cook, lifting the edges with a fork, until set (2 to 3 minutes).
Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).

Nutrition Facts : Calories 387.4, Fat 20.6, SaturatedFat 10, Cholesterol 349.3, Sodium 1573.7, Carbohydrate 23.5, Fiber 1.7, Sugar 1.2, Protein 26

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Grilled Eggplant Panini with Basil Aioli image

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh chives
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 large eggplant, cut into 8 slices
2 large sweet red peppers, cut into large pieces
2 tablespoons olive oil
4 ciabatta rolls, split
8 slices provolone cheese

Steps:

For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

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

Ingredients

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

Tips:

Choose the right bread: A sturdy bread that can hold up to the fillings is best. Some good options include ciabatta, focaccia, or a hearty sourdough.

Don't overcrowd the pan: When cooking the panini, make sure to leave enough space between them so that they can cook evenly.

Use a panini press or a heavy skillet: A panini press is the best way to cook a panini, but if you don't have one, you can use a heavy skillet.

Cook the panini until the cheese is melted and the bread is golden brown: This will typically take about 3-4 minutes per side.

Serve immediately: Paninis are best served hot and fresh out of the pan.

Conclusion:

The red pepper, egg, and provolone panini is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its combination of sweet roasted red peppers, creamy provolone cheese, and fluffy eggs, this panini is sure to be a hit. So next time you're looking for a tasty and satisfying sandwich, give this recipe a try.