Easy Lunch Recipe: Roasted Red Pepper, Chicken & Mozzarella Sandwich

Recipes from The Kitchn

Pin it button big

I'll be the first to admit that my daily "lunch" usually consists of a wedge of gouda and a handful of (oftentimes stale) crackers. Other days it includes a few slices of pie. But every now and then when I want to feel like an actual grownup, I make a gussied-up sandwich that I may even sit down to eat.

Pin it button big

I am a firm believer in keeping plenty of basic ingredients on hand so I don't get into trouble when I need to throw together a spontaneous meal. Having a full stock of necessities definitely helps when it comes to lunch, which can otherwise be the hardest to assemble. This roasted red pepper sandwich is a prime example of what you can do with a few pantry/refrigerator staples in less than 10 minutes time.

This "recipe" uses all of my favorites. Jarred roasted red peppers and pesto can make any sandwich (or anything for that matter) taste better. I like to keep chicken and turkey in the fridge, whether it is leftover from a roast or plain grilled breasts from Trader Joe's. Mozzarella and prosciutto are almost always a given because I can use them for making everything from pizza to a cheese plate. Of course it's open to plenty of interpretations. Sun-dried tomatoes, goat cheese, and bacon can be used instead of peppers, mozzarella, and prosciutto. If you keep a few of these ingredients in stock, you are guaranteed to have a good meal in a hurry.

Another thing that really makes this sandwich special is heating it up. It's just a tiny extra step, but it's those extra minutes in a toaster bring it all together in a way that a cold sandwich just can't.

Pin it button big

Roasted Red Pepper, Chicken, and Mozzarella Sandwich

Serves 1

2 tablespoons mayonnaise
1 tablespoon prepared pesto
Baguette, ciabatta, or foccacia bread, halved horizontally
Sliced cooked chicken
Sliced proscuitto
Roasted red peppers, jarred or homemade
Sliced low-moisture mozzarella
Arugula, spinach, or basil leaves
Kosher salt and freshly ground black pepper

Stir together the mayonnaise and pesto. Spread the bottom half of the loaf with the pesto mayonnaise mixture. Add a layer of chicken, followed by prosciutto, red peppers, mozzarella, and arugula. Season with salt and pepper.

Wrap the sandwich in aluminum foil and toast in a toaster oven or warm oven until cheese is melted. Slice in half crosswise and serve.

Recipe Notes

  • Sun-dried tomatoes, goat cheese, and bacon can be used instead of peppers, mozzarella, and prosciutto.
Pin it button big

(Images: Nealey Dozier)

Per serving, based on 1 servings. (% daily value)
Calories
202
Fat
22.5 g (34.6%)
Cholesterol
11.4 mg (3.8%)
Sodium
168.5 mg (7%)

Recommended by Apartment Therapy

Around the Web

Categories

Main, Easy, Lunch, Quick, Recipe, Sandwich, Uncooked

Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.

1 Comment