New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


10 m servings 512 cals
Original recipe yields 1 servings (1 sandwich)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 512 calories; 30.2 g fat; 39.6 g carbohydrates; 21.7 g protein; 73 mg cholesterol; 1993 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

I tested it out of curiosity and wound up surpringly impressed. I left the mayonnaise out.

So we made this sandwich, but with a LOT of twists on it! We added chicken breasts, roasted red pepper instead of using canned red pepper, nixed the lettuce and pickle, and put it on ciabatta br...

It didn't taste at all like anything fresh and though I'm a huge cheese fan, I don't think this sandwich bests showcases the cheeses used.

I love the mayo and ranch mixed together, and overall, quite a unique sandwich. Thanks!