The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 1, 2009
Delish and easy!
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CA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 5, 2009
Delicious!! I used 3-cheese bread from Panera. They are thick sandwiches, but very, very good!
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Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 27, 2009
I roasted my own peppers and used homemade french bread instead of sourdough. It was good! I'd make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 29, 2009
Sorry but we thought it was kind of bland. Very easy to throw together but I doubt I would make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 29, 2009
This was a wonderful sandwich. I used potato bread instead, but it was still tasty. Made it as a Father's Day Lunch sandwich and my fiance enjoyed it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 25, 2009
This is a wonderful sandwich. My husband said it was the best sandwich he ever had! It was really easy to make! I like to deconstruct it and feed the pieces to my son! He loves the red pepper!
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 18, 2009
This sandwich is AMAZING! It tastes like I just made a restaurant quality dish! It's so super easy too. I'm in Europe so I used fresh wheat bread from the bakery and a slice of gouda cheese instead of provolone I think it was...it's SO SO good- my friend who I cook for sometimes also agreed that it was awesome and said he definitely would have kept eating more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 12, 2009
This was a nice simple sandwich that hubby kept saying how much he really liked it. I used a scalia bread which worked well. I melted the butted and spread it on with a brush and then sprinkled the parm cheeese on. The next time I would like to try a different spread than just mayo, maybe with some herbs mixed in. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 4, 2009
Very good and easy to make. Only suggestion is to dry the red peppers a little in paper towel prior to adding them to your sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2009
DELICIOUS!!
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 12, 2009
This sandwich is FANTASTIC! My favorite of all time! I think it should be made just as it's written (though my peppers were packed in water, not oil). The flavors blend together perfectly. Thanks for the great sandwich. We ate it with roasted red pepper soup, and I couldn't get enough.
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Cooking Level: Intermediate

Living In: Lincoln, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 20, 2009
Don't change a thing! I have made this a couple of times now and it's perfect just the way it is. Thanks so much for rooting around in your fridge & coming up with this!!
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Cooking Level: Intermediate

Home Town: Otsego, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 6, 2009
VERY yummy sandwich. The red pepper gives it some unusual zip.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 30, 2008
I spent a week trying out several grilled deli meat sandwiches and this was the overall favorite. The great taste and ease of preparation makes it a winner. Because I have picky kids who wouldn't touch a red pepper, let alone eat one, I blended the roasted red pepper in with the mayonaise with a handmixer. It's now a part of my lineup of recipes and I appreciate the author of this recipe. Thanks a bunch!
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 27, 2008
Very Good!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 22, 2008
Delicious! I served this with Butternut Squash bisque. Excellent autumn dinner!
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Cooking Level: Professional

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 19, 2008
Wonderful they go great with soup
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CHI
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Cooking Level: Beginning

Home Town: Holladay, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 18, 2008
Bland. The only change I made was to use french bread instead of sourdough because I make my own bread & don't have a sourdough starter. I don't know what it was- maybe my deli counter ham was bland. Had it one night with mayo & another night with mayo topped with a little bit of horseradish- better the second time. I bet mayo mixed with horseradish would be good. I made on the George Forman grill. I won't be making this again.
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Photo by Jennifer B.

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 15, 2008
Easy and quick to prepare. Youngest doesn't care for peppers so I left them out for him. Good for nights when oldest son has to attend school concert and we want something quick.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 10, 2008
Used a garlic herb bread instead of sourdough because that's what I had on hand. Omitted mayo, butter (bread was oily enough). Layered cheese, ham, and pepper on bread, sprinkled parm cheese on top. Toasted in the oven at 375 for approx. 6-8 minutes until the cheese and bread were toasty. Served with fresh snap peas as a side.
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Cooking Level: Beginning

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