If you love a sandwich crunch, you have to try these!! I try to make these the night before I’m going to use them so they can marinate on the counter. If you end up putting them in the fridge, a cooler, etc., you will need to pull them out and let them sit as the oil will congeal! It’s no big deal, they will just need some time to come back to room temp.
I love to drizzle their oil on the bread, add turkey, fresh mozzarella, fresh basil, and the peppers, but these really work on almost any sandwich 🙌🏼
Here’s how they come together!
Ingredients
- 2 Red Peppers, very thinly sliced
- 3/4 extra virgin olive oil
- 1/8 cup balsamic vinegar
- 1/8 cup red wine vinegar
- 2 Tbsp soy sauce
- 1 tsp dried Italian seasoning
- 1/2 tsp onion salt
- 1/2 tsp red peppers flakes (optional, but I recommend! They don’t make them too too hot!)
Mix together and let marinate, covered, on the counter!
Directions:
1. Cut two red peppers in half or quarters lengthwise, deseed, and thinly slice. (Check out my page for a red pepper cutting hack so you aren’t battling sticky seeds and get the most out of your pepper!)
2. In jar, mix together the rest of the ingredients, drop the peppers in, put on the lid, give it some gentle shakes, and let them marinate on the counter for at least 10 hours before you enjoy!
If you’re looking to add an exceptional crunch and bold flavor to your sandwiches, marinated red peppers are an absolute game changer. From my experience, the key is not just in the ingredients but in the marinating process itself. Letting the peppers sit on the counter to marinate for at least 10 hours allows the flavors to meld beautifully and the oil to infuse the peppers with richness. I’ve tried refrigerating them before, but that causes the oil to solidify, dulling the flavor and texture until brought back to room temperature. When serving, I like to drizzle the infused oil directly onto the bread as a flavorful base layer. Adding slices of turkey, fresh mozzarella, and fragrant basil on top complements the tangy, slightly spicy peppers perfectly. The combination creates layers of texture — the creaminess of mozzarella, the freshness of basil, and the sharpness of the marinated peppers. An extra tip: thinly slicing the red peppers ensures they absorb just the right amount of marinade and deliver consistent flavor in every bite. For a quick kitchen hack, you can easily quarter and deseed red peppers using a sharp knife, avoiding the sticky seeds and maximizing usable pepper flesh. The balance of balsamic and red wine vinegars gives a nice acidity that brightens the sandwich, while the soy sauce adds a subtle umami depth. The optional red pepper flakes provide a gentle heat without overwhelming the dish, making these peppers perfect for all palates. Once you try marinated red peppers on your sandwiches, you might find yourself experimenting with them in salads, as antipasti, or even as a topping for grilled meats. Their versatility means they’re a great addition to your homemade condiment repertoire. Plus, making a batch ahead of time ensures you always have a flavorful, crunchy element ready to elevate your meals.
