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.
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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.
21 Comments
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Welcome to Cook & Be Merry
Hello! My name is Lynne Hemer, and I am a woman obsessed with food and cooking, in search of new, unusual, exotic, and sublime ingredients and recipes. I love reading cookbooks, taking cooking classes, going to restaurants, photographing food, and blogging about it all! I hope you enjoy my website as much as I enjoyed creating it.
Feel free to contact me at [email protected]
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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!
Wow. If I had a sandwich that looked that gorgeous AND that edible (sounds amazing!), I too would be taking photos, LOL.
Now that’s a sandwich! Yum!
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. : )
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Another STUNNING recipe! I promise, I’ll roast my red peppers 🙂 I can’t wait to try this! YUM!
xxMK
Delightful Bitefuls
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…..
What a beautiful and yummy looking sandwich!
Ohh yumm….this looks amazing!!!!
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!
Looks good mom, can I have some?
Fancy grilled cheese does indeed float my boat. GREG
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?
My Man’s Belly ~ Are you Kidding? Double deal!
Lynne
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.
Beautiful colors! Looks so very appetizing – I love anything with sweet bell peppers.
Loved the story! This sandwich looks fantastic. Isn’t it funny what amazing things we end up making without ever even planning to?
Mmmmm, does this look delicious. Definitely have to try it! Thanks for sharing. Oh, and the photo is just WONDERFUL! 🙂 Petra
hehe I’ve never roasted my own peppers before >< will try next time tho!
the sandwich is definitely photogenic…hmmm provolone cheese!
Lynne, I have prepared this sandwich for lunch and it was delicious! Thanks for the recipe!
[…] CREDITS: Recipe – curated by Holly von Huene | Dining Room image – In the home of Lyndsay and Fitzhugh via The Selby | Food Image – Roasted Red Pepper & Provolone Sandwiches by Lynne from Cook & Be Merry […]