Best 8 Roasted Red Pepper Panini Recipes

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Are you ready to embark on a culinary journey and discover the ultimate recipe for a tantalizing roasted red pepper panini? This delightful sandwich combines the vibrant flavors of roasted red peppers with a symphony of savory ingredients, creating a taste experience that will leave your taste buds dancing. Whether you prefer a classic combination or desire a more adventurous flavor profile, this article will guide you through the world of roasted red pepper paninis, inspiring you to create a delectable sandwich that will satisfy your cravings and impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES



Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

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!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

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



Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

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.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI



Portobello, Eggplant, and Roasted Red Pepper Panini image

Tangy three cheese and Mediterranean vegetable panini.

Provided by emariejon

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 9h

Yield 4

Number Of Ingredients 11

2 medium red bell peppers
4 medium portobello mushroom caps
1 cup fat-free balsamic vinaigrette
4 (1/2 inch thick) slices eggplant, peeled
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons grated Parmesan cheese
8 slices focaccia bread
¼ cup fat free ranch dressing
4 thin slices Swiss cheese
4 thin slices Asiago cheese

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.

Nutrition Facts : Calories 679.1 calories, Carbohydrate 100.5 g, Cholesterol 45.9 mg, Fat 19 g, Fiber 10 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1778.5 mg, Sugar 21.8 g

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI



Prosciutto Roasted Red Pepper and Mozzarella Panini image

Got this off of 30 Minute Meals. This is my new favorite sandwich. I got a Panini maker a couple of months ago and this is made quite frequently on it!

Provided by pines506

Categories     Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 lb thinly sliced prosciutto di Parma
8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
1 (16 ounce) jar roasted red peppers, drained well
1 lb fresh mozzarella cheese, sliced
olive oil, for drizzling

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



Turkey and Roasted Red Pepper Panini image

Make and share this Turkey and Roasted Red Pepper Panini recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices county-style bread, each 1/2 inch thick
olive oil, for brushing
2 tablespoons mayonnaise (to taste)
3 slices cooked turkey breast, thin slices
2 tablespoons julienned roasted red peppers
1 slice taleggio or 1 slice monterey jack cheese
1/4 cup watercress, stemmed
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 251.7, Fat 11.5, SaturatedFat 1.8, Cholesterol 7.6, Sodium 787.9, Carbohydrate 33.1, Fiber 1.4, Sugar 4, Protein 4.4

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



No-Press Panini With Mozzarella, Roasted Red Pepper and Basil image

This is a recipe from Rachel Ray's contest "hey ,can you cook?" From contestant Pete Bakel

Provided by my3beachbabes

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
8 slices white bread
1 cup shredded mozzarella cheese
4 whole jarred roasted red peppers, patted dry and cut into strips
1/4 cup grated parmigiano-reggiano cheese
12 -15 basil leaves, roughly chopped

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.

Nutrition Facts : Calories 290.7, Fat 15.1, SaturatedFat 8.6, Cholesterol 41, Sodium 642.1, Carbohydrate 26.4, Fiber 1.5, Sugar 2.5, Protein 12.2

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



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

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

-1 1/3 oz soft goat cheese
-3 T. low-fat cottage cheese
-2 t fresh lemon juice
-1 L garlic clove, minced
-1/2 t. ground black pepper
-8 (1 oz) slices pumpernickel or rye bread
-1 (16 oz) jar roasted red bell peppers, well drained and cut into 12 - 16 pieces
-16 L arugula leaves
-12 L fresh basil leaves

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.

Tips:

  • Choose the right bread: A good panini bread should be sturdy enough to hold up to the fillings, but not so thick that it overpowers the flavors. Ciabatta, focaccia, and sourdough are all good choices.
  • Spread on flavorful condiments: Aioli, pesto, tapenade, and hummus are all great options for adding flavor and moisture to your panini.
  • Don't skimp on the fillings: The more fillings you use, the more delicious your panini will be. Be generous with your choices, and don't be afraid to mix and match different flavors.
  • Grill your panini until it's golden brown and crispy: This will help to seal in the flavors and create a delicious crust.
  • Serve your panini hot with your favorite sides: A simple salad, a bowl of soup, or a side of roasted vegetables are all great options.

Conclusion:

Roasted red pepper paninis are a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover roasted red peppers. With so many different variations to choose from, there's sure to be a roasted red pepper panini recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!

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