The Pepper and Egg Sandwich is a cherished favorite in Italian-American cuisine, celebrated for its simplicity, versatility, and budget-friendly appeal. This classic sandwich combines green or cubanelle peppers, onions, and scrambled eggs, all stacked on fresh deli or hero rolls.
Perfect for breakfast, lunch, or dinner, it’s a satisfying option that never disappoints. Give this easy-to-make recipe a try, and for another delicious twist, check out our Italian Lentil Soup and Pasta Alla Norcina recipe.
Whether you’re feeding a crowd or just yourself, this sandwich is sure to become a staple in your kitchen.
Tips That Helps Me A Lot!
- Choosing the Right Bread: Opt for a poppy seed deli roll or a hero roll for the best texture and flavor. If these aren’t available, a seeded Italian or semolina loaf is a good substitute. Toast the bread lightly to add a bit of crunch and structure that will hold up to the filling without getting soggy.
- Pepper Selection: Stick with green bell peppers and cubanelles for their robust, slightly bitter flavor, which balances beautifully with the eggs. Avoid sweeter peppers like red, yellow, or orange, as they can overwhelm the sandwich’s traditional taste. If you like a bit of heat, consider mixing in some sliced cherry peppers.
- Egg Texture: To achieve the ideal texture, cook the eggs just until they’re set but still creamy. Overcooking will make them dry and less enjoyable. Remove them from the heat promptly to avoid carryover cooking, which can continue to cook the eggs even after they’re off the burner.
- Cheese Addition: For a delicious twist, grate some block mozzarella and mix it in with the eggs towards the end of cooking. The cheese will melt into the eggs, adding a rich, gooey texture that enhances the sandwich.
- Efficient Assembly: When making sandwiches for a smaller crowd, adjust the egg and pepper quantities accordingly. For a neater presentation and easier assembly, consider wrapping the eggs around the peppers and onions like an omelet. This technique makes it simpler to transfer the filling onto the bread without spilling.
Peppers And Eggs Sandwich Recipe
This is a popular pizza sandwich that consists of scrambled eggs, onions, and green bell and cubanelle peppers layered on hero bread.
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Calories: 530kcal
Servings: 4
Equipment
- Skillet
- Spatula
- Knife
- Bowl
- Plate
Ingredients
- 10 large eggs beaten
- 1 large Italian frying pepper seeded and chopped
- 2 medium onions chopped
- 3/8 cup olive oil
- 3 ounces water
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 large green bell peppers seeded and chopped see notes below
- 4 round deli-style rolls or 3 hero sub, hoagie rolls
Instructions
- In a large pan, heat ¼ cup olive oil over medium heat.
- Sauté chopped peppers and onions for 2 minutes.
- Add water, cover, and cook for 8 minutes until veggies are soft.
- Remove the lid and cook for an additional 2 minutes to evaporate some water.
- Stir in the remaining olive oil, salt, and pepper.
- Reduce heat to medium-low, add beaten eggs, and scramble until just cooked.
- Pile the pepper and egg mixture onto rolls and enjoy immediately!
Nutrition
Calories: 530kcal | Carbohydrates: 50g | Protein: 22g | Fat: 30.4g | Saturated Fat: 7g | Cholesterol: 409mg | Sodium: 127mg | Potassium: 397mg | Fiber: 3.4g | Sugar: 7.7g | Vitamin A: 79IU | Iron: 3mg
What To Serve With Pepper And Egg Sandwich?
