Roasted Red Pepper Sandwiches with Mozzarella & Pesto

Name: Roasted Red Pepper Sandwiches with Mozzarella & Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 sandwiches
Ingredients: 1 large red bell pepper; 1 large loaf Ciabatta bread; ¼ cup Arugula Pesto; 8 oz fresh mozzarella cheese; olive oil; 2 cups arugula leaves; ⅓ cup walnut pieces; ⅓ cup Parmesan Cheese; 2 small cloves garlic; 2 tbsp olive oil; salt and pepper

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 sandwiches
Calories
497 kcal
Course
Main Course
Cuisine
American

Roasted Red Pepper Sandwiches with Mozzarella & Pesto

Omar Parker

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Peppery arugula pesto is the perfect match for sweet roasted red pepper and mozzarella cheese! Serve these sandwiches hot or cold.

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Ingredients

Servings

1 large red bell pepper
1 large loaf Ciabatta bread cut in quarters and then halved lengthwise
¼ cup Arugula Pesto see recipe below
8 oz fresh mozzarella cheese cut into 8 slices
olive oil

Pesto

2 cups arugula leaves packed tightly
⅓ cup walnut pieces toasted
⅓ cup Parmesan Cheese shredded
2 small cloves garlic
2 tbsp olive oil
salt and pepper to taste

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Instructions

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.

Pesto

Combine arugula, walnut pieces, cheese, and garlic in the large bowl of a food processor. Pulse until finely chopped, then pour olive oil through the feed tube and continue to process until almost smooth. Season with salt and pepper to taste.

Notes

Jarred roasted red peppers can be substituted for the fresh red bell pepper.
If you can't find a loaf of ciabatta bread at your grocery store, any sturdy, crusty bread will work.

Nutrition Information

Show Details

Calories 497kcal (25%) Carbohydrates 57g (19%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 46mg (15%) Sodium 1053mg (44%) Potassium 106mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1627IU (33%) Vitamin C 38mg (42%) Calcium 313mg (31%) Iron 1mg (6%)

Nutrition Facts

Serving: 4sandwiches

Amount Per Serving

Calories 497 kcal

% Daily Value*

Calories	497kcal	25%
Carbohydrates	57g	19%
Protein	23g	46%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	46mg	15%
Sodium	1053mg	44%
Potassium	106mg	2%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1627IU	33%
Vitamin C	38mg	42%
Calcium	313mg	31%
Iron	1mg	6%