Roasted Red Pepper and Cheese Sandwich

I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.



Step: 1

Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.


Per Serving: 512 calories; protein 21.7g; carbohydrates 39.6g; fat 30.2g; cholesterol 72.6mg; sodium 1993.3mg.

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