Roasted Red Pepper & Provolone Sandwiches

by Lynne on June 17, 2010

Post image for Roasted Red Pepper & Provolone Sandwiches

I don’t usually take a photo of what I eat for lunch, because it’s probably pretty pedestrian. A bowl of soup, a container from the freezer heated up, Burger King. The other day I was going through the freezer and I found some corndogs. Had a couple with Frenches mustard. They  were ok. But today..oh man…my sandwich was totally photogenic. So out came the camera.

But there is a story behind this sandwich:

In the recent past I got on this sun-dried tomato kick, especially sun-dried tomato tapenade. I regularly bought these little jars of sun-dried tomatoes in the produce department at Ralph’s market to use in my recipes. They were the best I had ever found. Then one day they were gone, replaced by jarred generic artichoke hearts. I was devastated. I looked all over the store, but they truly were gone.

There were several other brands in different places in the store, so I bought four different ones to see if any would suffice. I was going to use the last jar today, so I opened it up, and lo and behold, it was a jar of roasted red peppers. Must have been adjacent.  Well, they were red. I had to think fast for a way to use them and this recipe I’ve had for about twenty years came into my mind. I had all the ingredients, so I made it. Photographed it. And ate it. It was really good.

Print Recipe Print Recipe

Roasted Red Pepper, Basil & Provolone Sandwiches

Do NOT use jarred roasted red peppers for this recipe. If you do I’ll have to ban you from my website forever. Roast in the oven, grill or flame char, yes.  Jar, no no no. Please.

4 sandwiches

¼ cup olive oil, or more as needed
1 large garlic clove, pressed, or more to taste

8 slices French or Italian bread baguettes, cut diagonally into ½-inch slices
6 slices provolone cheese
2-3 roasted red peppers, peeled, seeded and cut in 1-inch strips
1 bunch of fresh basil, sliced thin

1. Preheat oven to 425 degrees F.

2. Line a baking sheet with foil. Mix garlic with oil. Lightly brush baking sheet with some of the oil mixture.

3. Place half of the bread slices on prepared sheet. Place half of the cheese on bread slices. Top with roasted red peppers. Cover each with a generous amount of the shredded basil.

4. Top with remaining cheese and bread slices. Brush tops with garlic oil.

5. Bake sandwiches uncovered until bottoms are golden, about 8 to 10 minutes. Turn sandwiches over and brush with more of the oil, as needed.

6. Return to oven and bake until second sides are golden, 4 to 5 minutes. Cut in half with a serrated knife. Serve hot or room temperature. Or cut crosswise into 1-inch slices for an appetizer.

Related Posts with Thumbnails
If you like this, help spread the word and share with friends:
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks
  • Twitter
  • Facebook
  • Technorati
  • Tumblr
  • Reddit

{ 2 trackbacks }

Roasted Red Pepper & Provolone Sandwiches | cooktoday
June 18, 2010 at 8:09 am
Warm and Crispy Dining Room Sandwich | The Design Chef
July 13, 2012 at 4:52 am

{ 19 comments… read them below or add one }

Monet June 17, 2010 at 11:09 pm

This looks stunning…I mean really, I want one right now! You are such a talented photographer…and I just adore melted cheese sandwiches. Yum!

Reeves@TastyThailand June 18, 2010 at 1:52 am

Wow. If I had a sandwich that looked that gorgeous AND that edible (sounds amazing!), I too would be taking photos, LOL.

Chocolate Shavings June 18, 2010 at 6:17 am

Now that’s a sandwich! Yum!

Adair @ Lentil Breakdown June 18, 2010 at 7:46 am

I use roasted red peppers for a lot of things. I keep them in a jar with roasted garlic. I don’t even have to ask if this shot made it to Tastespotting or the other sites. I think I know the answer. : )

Mary June 18, 2010 at 9:59 am

Another STUNNING recipe! I promise, I’ll roast my red peppers :) I can’t wait to try this! YUM!

xxMK
Delightful Bitefuls

Michael / SOuth Bay Foodies June 18, 2010 at 11:17 am

I don’t think I could have waited long enough to take a picture before scarfing this whole plate down. Those are some yummy looking sandwiches. Think I’ll be roasting some red peppers this weekend…..

Cookie June 18, 2010 at 2:13 pm

What a beautiful and yummy looking sandwich!

Betta June 18, 2010 at 4:04 pm

Ohh yumm….this looks amazing!!!!

Joanne June 18, 2010 at 6:20 pm

I think roasting the peppers yourself is half the fun! I love standing over the stove with them on a skewer. It’s the only time I get to play with fire.

That looks like one GOOD sandwich! Simple fresh flavors. And melted cheese. Can’t go wrong!

Brian (Lynne's son) June 19, 2010 at 4:55 am

Looks good mom, can I have some?

sippitysup June 19, 2010 at 8:37 am

Fancy grilled cheese does indeed float my boat. GREG

My Man's Belly June 19, 2010 at 10:40 am

Let’s make a deal…I will supply you with homegrown sun dried tomatoes if you promise to invite me over for lunch and make these sandwiches. My San Marzano’s are coming on strong, so it should be another good year.

Deal?

Andrea @ Fork Fingers Chopsticks June 19, 2010 at 12:15 pm

Gorgeous. The brilliant colors make this so appetizing. I love roasted red peppers in sandwiches. I make a breakfast version with the same ingredients adding eggs for protein.

Lynne June 21, 2010 at 3:56 pm

My Man’s Belly ~ Are you Kidding? Double deal!

Lynne

Grapefruit June 22, 2010 at 2:39 pm

Beautiful colors! Looks so very appetizing – I love anything with sweet bell peppers.

Baking Serendipity June 22, 2010 at 7:05 pm

Loved the story! This sandwich looks fantastic. Isn’t it funny what amazing things we end up making without ever even planning to?

zoom yummy June 23, 2010 at 11:02 pm

Mmmmm, does this look delicious. Definitely have to try it! Thanks for sharing. Oh, and the photo is just WONDERFUL! :) Petra

Vivienne June 27, 2010 at 1:37 am

hehe I’ve never roasted my own peppers before >< will try next time tho!
the sandwich is definitely photogenic…hmmm provolone cheese!

Sonia - L'Exquisit July 16, 2010 at 6:25 am

Lynne, I have prepared this sandwich for lunch and it was delicious! Thanks for the recipe!

Leave a Comment

Previous post: Chicken and Potato Crisp Salad with Watercress

Next post: Wisconsin Farmhouse Gooey Cheddar Bread from Grace-Marie’s Kitchen at Bristol Farms