RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1346
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| Recipe Name: |
Roasted Red Pepper, Pepper Jack, and Pepperoni Sandwiches |
| Source: |
, August 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
16 Slices pepperoni
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Directions:
Preheat oven to 375 degrees.
Cut eight 1/2-inch-thick slices from center of sourdough loaf. In a small bowl toss together pepper Jack and coriander.
Make sandwiches on bread with pepperoni, roasted peppers, and cheese mixture. Bake sandwiches on a baking sheet in middle of oven until cheese is melted, about 5 minutes. |
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| Nutrition per Serving: |
| Calories: |
424 |
Total Carbs: |
45.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
49.0 |
Fat: |
21.3 |
Protein: |
17.90 |
| Fiber: |
0.00 |
Sodium: |
1282.00 |
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