Roasted Pepper Turkey Sandwich
This Roasted Pepper Turkey Sandwich is made with turkey, lots of cheese, sweet red peppers and crunchy ciabatta bread. Making sandwiches in the air fryer is going to become your new FAVORITE thing!
When I’m asked what my favorite food is I instantly say, ‘Sandwiches.’ I definitely live by my personal heroine’s wisdom on what makes the sandwich so great.
“Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” – Liz Lemon
So many combinations of flavors from the meat and bread, to what vegetables and types of cheese to add and what sauce to slather on it.
My favorite though has to be one that is warm and has a nice and crunchy bread. So guess what I do to get that nice and toasty bread? Tip: I use my air fryer to make sandwiches!
What movie pairs well with a turkey sandwich and craft beer pairing?
For tonight’s Mitten Movie Night we are watching Bohemian Rhapsody. I know I’m a little late to the party but honestly I was having a hard time wrapping my head around Sacha Baron Cohen NOT being in it. Did you know he was originally slated to play the lead?
What beer pairs well with a Roasted Pepper Turkey Sandwich?
The beer: Blonde Ale from Green Flash Brewing
Blonde’s are by far my favorite beer. Slight citrus and the sweetness of honey this is a beer that pairs well with pretty much any sandwich craving I’m having.
How to make Roasted Pepper Turkey Sandwich in the air fryer:
Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
To the bread add half the cheese, half the red peppers.
Layer the turkey on top.
Repeat the cheese, red peppers and the final piece of bread with the butter side up.
To the top of the bread sprinkle with garlic powder and Parmesan cheese.
Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
Get inspired with these other sandwich & beer pairings:
- Roast Beef Sandwich with Poolside from Bell’s
- Chicken & Mushroom Subs with Michigan Honey Amber from Latitude 42
- Hacienda Torta Cubana with Nectar of the Goddess from Latitude 42
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 8 minutes |
| Servings |
serving
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- 2 pieces ciabatta bread
- 2 tsp butter
- 1 Tbs roasted pepper bruschetta
- 3 ounces oven roasted turkey breast
- 1/2 cup Italian blend shredded cheese
- 1/2 tsp garlic powder
- 1/2 tsp Parmesan for sprinkling
Ingredients
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- Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
- To the bread add half the cheese, half the red peppers.
- Layer the turkey on top.
- Repeat the cheese, red peppers and the final piece of bread with the butter side up.
- To the top of the bread sprinkle with garlic powder and Parmesan cheese.
- Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
- After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
- Cut the sandwich in half and serve. Enjoy!
Porcupine Meatballs and Zoodles
Tender turkey meatballs filled with rice then added on top of a bed of zucchini noodles. Serve with chunky vegetables, spaghetti sauce, and Parmesan. Porcupine Meatballs and Zoodles is the perfect dinner for when you are craving a different kind of Italian dish.
You know….I love carbs. I L-O-V-E them. Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini. Oh, zucchini! Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious. How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.
It’s funny to think that this was one of the very first recipes that I put on my blog. Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look. And this one needed it….badly! While the pictures were bad, I will give myself a little credit in the fact that I had basically 0.2% experience in photography. So on to the recipe that got this all started only with better pictures.
How to make Porcupine Meatballs and Zoodles:
First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it gives the best taste.
Cook the rice according to package directions.
Once the rice has cooled add it to your turkey and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto a greased baking sheet.
At this time preheat the oven to 350 degrees.
Prepare your ‘zoodles’ using a spiralizer.
Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil.
Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.
In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce.
Assemble this beautiful ‘pasta’ by taking all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs.
Sprinkle with Parmesan.
Tips for making Porcupine Meatballs and Zoodles:
- Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This recipe has been updated with photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
Ingredients
- 1 pound ground turkey
- 1 pkg beef flavored rice cooked to package directions
- 1 small yellow onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 jar spaghettic sauce
- 1 egg
- 2 pieces bread toasted
- 2 medium zucchini
- 2 Tbs olive oil
- Parmesan for sprinkling
Ingredients
Porcupine Meatballs
Zoodles
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Instructions
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Cook the rice according to package directions then…...and this is *Important*…let it cool!
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Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
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Preheat the oven to 350 degree.
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Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
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Both the meatballs and the zoodles now go into the oven for 35 minutes.
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In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
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Sprinkle with Parmesan. Enjoy!
Recipe Notes
Tips for making Porcupine Meatballs and Zoodles:
- Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.
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