Recipes

Paisano Pepper Grilled Cheese with Garlic Aioli

A spicy, tangy twist on a classic grilled cheese—perfect for lunch or a late-night snack. The peppers cut through the richness of the cheese, and the garlic aioli adds a punch of flavor.

Ingredients (Serves 1)

For the Sandwich:

  • 2 slices of sourdough or rustic bread

  • 2–3 slices of sharp cheddar cheese

  • 2–3 slices of mozzarella or provolone

  • 2 tablespoons Paisano Peppers, roughly chopped

  • 1 tbsp unsalted butter (or mayo, for toasting)

For the Garlic Aioli:

  • 2 tablespoons mayo

  • 1 clove garlic (minced or grated)

  • 1 tsp lemon juice

  • Pinch of salt

  • Optional: a dash of hot sauce

Instructions

🔹 1. Make the Aioli

In a small bowl, mix:

  • Mayo, garlic, lemon juice, salt, and optional hot sauce.

  • Stir well and set aside (or refrigerate for deeper flavor).

🔹 2. Assemble the Sandwich

  • Spread aioli on one side of each slice of bread (inside).

  • Layer cheddar, Paisano Peppers, and mozzarella on one slice.

  • Top with second slice of bread, aioli side in.

🔹 3. Grill It

  • Butter (or mayo) the outside of both bread slices.

  • Heat a skillet over medium heat.

  • Grill sandwich 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.

🔹 4. Serve

  • Slice and serve with tomato soup, pickles, or chips.

Optional Add-Ins:

  • Crispy bacon

  • Caramelized onions

  • Fresh basil or arugula

Spicy Paisano Pepper Pasta with Sausage & Garlic Oil

A bold, satisfying pasta dish with garlicky olive oil, spicy sausage, and tangy Paisano Peppers. It's fast enough for a weeknight but tastes like something from a bistro.

Ingredients (Serves 2–3)

  • 8 oz spaghetti or rigatoni

  • 2–3 links spicy Italian sausage (or sweet if you prefer), casings removed

  • 3–4 cloves garlic, thinly sliced

  • 3 tbsp olive oil

  • 2 tbsp Paisano Peppers, chopped (or more to taste)

  • 1/4 cup pasta water

  • Salt + black pepper

  • Fresh parsley or basil (optional)

  • Grated Parmesan (optional but recommended)

Instructions

🔹 1. Cook the Pasta

  • Boil pasta in salted water until al dente.

  • Save 1/4 cup pasta water before draining.

🔹 2. Cook the Sausage

  • In a skillet over medium heat, cook sausage until browned and crumbled. Set aside.

🔹 3. Make Garlic Oil

  • In the same pan, add olive oil and sliced garlic.

  • Sauté gently (don’t burn it!) until fragrant and lightly golden.

🔹 4. Combine

  • Return sausage to pan. Add chopped Paisano Peppers and stir.

  • Add cooked pasta and splash of pasta water. Toss everything together for 1–2 minutes.

🔹 5. Finish & Serve

  • Season with salt and black pepper.

  • Top with fresh herbs and Parmesan.

Paisano Pepper & Ricotta Flatbread Pizza

A quick, easy pizza using naan or flatbread as the base. Tangy peppers meet creamy ricotta and mozzarella or the perfect balance.

Ingredients (Makes 2 Flatbreads)

  • 2 naan or flatbreads

  • 1/2 cup shredded mozzarella

  • 1/2 cup ricotta cheese

  • 3–4 tbsp Paisano Peppers, sliced or chopped

  • Olive oil

  • Salt & pepper

  • Optional: red pepper flakes, honey drizzle, fresh arugula

Instructions

🔹 1. Preheat Oven

  • 450°F (or broil if using pre-cooked naan)

🔹 2. Assemble

  • Brush naan with olive oil.

  • Spread small spoonfuls of ricotta across each flatbread.

  • Sprinkle with mozzarella.

  • Scatter Paisano Peppers over top.

  • Add salt, pepper, and red pepper flakes if desired.

🔹 3. Bake

  • Bake directly on oven rack or pizza stone until cheese is bubbly and crust is crispy (7–10 mins).

🔹 4. Top & Serve

  • Optionally top with arugula or a light drizzle of honey to balance the heat.

Paisano Pepper Baked Ziti (Vegetarian)

A cheesy, comforting baked pasta dish with a kick of acid and heat from Paisano Peppers. No meat, but tons of bold, savory flavor.

Ingredients (Serves 4–6)

  • 12 oz ziti or penne pasta

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 small onion, diced

  • 1 bell pepper, diced

  • 1 cup marinara sauce (or more if you like it saucier)

  • 1/2 cup Paisano Peppers, chopped

  • 1 tsp Italian seasoning

  • Salt and pepper

  • 1 cup ricotta cheese

  • 1 1/2 cups shredded mozzarella

  • 1/2 cup grated Parmesan

  • Fresh basil or parsley (optional)

Instructions

🔹 1. Cook Pasta

Boil until al dente. Drain and set aside.

🔹 2. Make Veggie Sauce

  • Sauté onion and bell pepper in olive oil until softened (5–6 min).

  • Add garlic, Paisano Peppers, and Italian seasoning. Cook 1–2 min more.

  • Stir in marinara sauce. Simmer 5–10 minutes.

🔹 3. Assemble

  • In a large bowl: combine pasta, ricotta, sauce, half the mozzarella, and half the Parmesan.

  • Mix gently and season with salt & pepper.

🔹 4. Bake

  • Pour into a greased 9x13" baking dish.

  • Top with remaining mozzarella and Parmesan.

  • Cover with foil and bake at 375°F for 20 minutes.

  • Uncover and bake 10 more minutes until bubbly and browned.

🔹 5. Serve

  • Garnish with fresh herbs if you like. Great with a side salad or garlic bread.

Paisano Pepper Veggie Stromboli

A warm, golden, cheesy roll filled with roasted vegetables and the tangy kick of Paisano Peppers—perfect for dinner, sharing, or leftovers.

Ingredients

Dough & Base:

  • 1 ball pizza dough (store-bought or homemade)

  • Olive oil (for brushing)

  • 1 egg (optional, for egg wash)

Cheeses:

  • 1/2 cup ricotta

  • 1 cup shredded mozzarella

  • 1/4 cup grated Parmesan

Veggie Filling:

  • 1/2 cup Paisano Peppers, chopped or sliced

  • 1 cup roasted vegetables (zucchini, mushrooms, onions, bell pepper, etc.)

  • 1/2 tsp Italian seasoning

  • Fresh basil (optional, for layering or topping)

  • Salt & pepper to taste

How to Use the Paisano Peppers in the Stromboli

Paisano Peppers bring tangy acidity and mild heat, which is perfect for cutting through the richness of cheese and roasted veggies. Use them in the middle layer so their flavor is evenly distributed and doesn’t overpower the crust or cheese.

Assembly Instructions

  1. Preheat oven to 425°F. Place a baking sheet or pizza stone inside to heat.

  2. Roll the dough on a lightly floured surface into a rectangle (~10x14 in).

  3. Layer the filling down the center third, like this:

    • Spread ricotta in a thin layer.

    • Add a layer of roasted vegetables.

    • Sprinkle Paisano Peppers over the veggies evenly.

    • Add mozzarella and Parmesan on top.

    • Sprinkle a pinch of Italian seasoning and a few torn basil leaves (optional).

  4. Fold and roll:

    • Fold the sides in, then roll the dough over the filling (like a burrito).

    • Pinch the seam and ends tightly.

    • Place seam-side down on parchment paper.

  5. Brush top with olive oil or egg wash.

    • Slice a few small slits for steam to escape.

  6. Bake for 20–25 minutes, until golden brown and crisp.

  7. Rest 5 minutes, then slice and serve with marinara or garlic dipping sauce.

Optional Swaps/Additions:

  • Add black olives or artichoke hearts for more Mediterranean flavor.

  • Sub mozzarella with smoked provolone for a deeper taste.

  • Use a dash of hot honey on top after baking for sweet heat.

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