We are so thrilled to announce that Jeff’s Naturals has added a delicious medley of Banana Pepper Rings to our already robust line of all-natural line of olives, peppers, capers and sun-dried tomatoes! Say hello to our colorful and delicious Sunshine Mix Mild Banana Pepper Rings!
These mildly flavorful peppers are sourced from local family farms in Northern California and harvested July through September. They are delicious on everything from pizzas to sandwiches, from salads to omelets and a variety of recipes like these (fresh from the Jeff’s Naturals Kitchen)!
Napa Style Hero Sandwich
Prep Time: 10 min. Total Time: 10 min. Serves: 4
2 c. baby arugula
4 French bread sub sandwich rolls, split
12 ounces thinly sliced deli smoked turkey breast
4 ounces thinly sliced provolone cheese
8 slices cooked peppered bacon
1 avocado, thinly sliced
2/3 c. coarsely chopped Jeff’s Naturals Roasted Bell Pepper Strips, drained
2/3 c. coarsely chopped Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained
4 fresh figs, stemmed and thinly sliced lengthwise
1/4 c. coarsely chopped fresh basil
1 tsp. finely grated lemon zest
Dijon Mustard to taste
Evenly divide arugula onto bottom halves of the sub rolls. Top with the turkey, cheese, bacon and avocado.
In a small bowl, stir together the bell peppers, banana peppers, figs, basil, and lemon zest, until well combined. Spread mustard on both side of the bread. Evenly divide mixture among the sandwich rolls, cover with roll tops and serve.
The Jeff’s Naturals Dagwood Sandwich
Prep Time: 15 min Total Time: 30 min Serves: 4
8 slices peppered turkey breast thinly sliced
8 slices deli salami thinly sliced
8 slices prosciutto ham thinly sliced
8 slices black forest deli ham thinly sliced
8 slices Swiss cheese thinly sliced
1/2 cup Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained, seeded, and sliced in strips
1 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained
Salt and fresh ground pepper to taste
1 Tablespoon Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained and seeded
1/2 cup Jalapeño jelly
1 Tablespoon fresh chopped mint or 1 teaspoon dried mint
1 Italian or focaccia loaf of bread cut horizontally
2 Tablespoons butter at room temperature
In a small saucepan over medium heat, bring Jalapeño jelly and diced Jalapeño peppers to a boil, reduce heat, simmer 3 minutes.
Remove from heat and stir mint in until blended. Pour mixture in a small bowl, set aside to cool for about 5 minutes. In the meantime, heat a sandwich grill or a heavy skillet.
Slice bread horizontally.
Brush the sandwich spread onto the insides of both the top and bottom pieces of bread.
Layer the sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted bell peppers, salt, and ground pepper. Close sandwich and cut into 4 equal pieces.
Brush top of the sandwich with butter, set sandwich, butter side down, on the sandwich grill or skillet.
Brush butter on top side of bread and place on the grill or in a large skillet. To evenly press the sandwich, place a heavy skillet, or a brick wrapped in foil, on top of the sandwich.
Cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Repeat for the second sandwich.