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READY IN 20 mins

Grilled Roasted Red Pepper and Ham Sandwich

Read Reviews (65)

"I came up with this sandwich on my own. My husband wanted a plain grilled ham and cheese sandwich and I decided to experiment with some ingredients from the fridge. He absolutely loved it! Try using a chipotle mayonnaise to spice it up a bit." — LORIMCLAREN

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Original recipe makes 1 serving Change Servings

2 teaspoons mayonnaise, or condiment of your choice (optional)
2 slices sourdough bread
2 slices provolone cheese
2 thin slices ham

1/2 roasted red pepper packed in oil, drained and sliced
2 teaspoons butter
2 teaspoons grated Parmesan or Romano cheese

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Directions

Spread mayonnaise onto one side of each slice of bread. On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. Top with the other slice of bread with the mayonnaise facing the filling. Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
Heat a skillet over medium heat until warm. Fry the sandwich on both sides until golden brown and cheese is melted. If you have an indoor grill, this sandwich may be grilled that way also. Cut the sandwich in half, and serve.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 17, 2010

OMG! Great twist on regular 'ol grilled ham and cheese! I love the italian spin on this classic. I used a smoked ham and a combination of Parmesan and Romano cheeses because who can really decide between the two! I added a little minced garlic to some Hellman's light mayo and my husband was in sandwich Heaven.... Great recipe!

—Jillian

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Most Helpful Critical Review

Jun 30, 2009

Sorry but we thought it was kind of bland. Very easy to throw together but I doubt I would make again.

—LESLEYfromWI

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79 Ratings

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May 08, 2008

Loved this sandwich!!!! I did make minor changes...used french bread, my jarred roasted red peppers were in water and not oil. My condiment of choice was the Creamy Italian Dressing II. Also I grated italian seasoning on the outside of the bread with the parmesan cheese before grilling. I will be making this sandwich again soon!

—GodivaGirl

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Apr 28, 2006

Try mixing basil pesto with the mayo. It makes for a delicious combination with the the provolone and red peppers. Awesome sandwich!

—NSOMMER

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Apr 09, 2007

Hubby and I loved them. I had honey turkey so I used that. The only issue I had was the parmesan cheese, it burnt instantly. Other than that, great recipe. Next time I will use a pannini bread.

—Chef Boyar Ha Ha

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Oct 19, 2010

I didn't have the red pepper, but I had everything else and it turned out AMAZING! Thank you so much for posting this. It was delicious.

—Kathryn Ham

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Aug 09, 2006

No question - this is a great sandwich! I couldn't find sourdough bread so I used ciabatta. It came out super!!

—PaulaC

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Apr 06, 2007

DE-LISH! The red peppers take this sandwhich from boring to brilliant. I made mine on tomato basil bread and served it with soup.

—BASSETTMAN

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Nutrition

Calories
551 kcal
28%

Carbohydrates
32.1 g
10%

Cholesterol
84 mg
28%

Fat
35.1 g
54%

Fiber
1.9 g
8%

Protein
27.1 g
54%

Sodium
1749 mg
70%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Roasted Red Pepper and Ham Sandwich

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 551
Calories from Fat: 316

% Daily Value *
Total Fat 35.1g 54 %
Saturated Fat 17.7g 89 %
Cholesterol 84mg 28 %
Sodium 1749mg 70 %
Potassium 273mg 8 %
Total Carbohydrates 32.1g 10 %
Dietary Fiber 1.9g 8 %
Protein 27.1g 54 %
** Sugars 1.7g
Vitamin A 19 %
Vitamin C 24 %
Calcium 65 %
Iron 27 %
Thiamin 52 %
Niacin 66 %
Vitamin B6 18 %
Magnesium 15 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.