Pepper & Egg Sandwich – Written Recipe & Video

27th August 202014th October 2020 Frank Granieri

Pepper & Egg Sandwich

Written Recipe & Video

Frank’s Thoughts on Growin’ Up Italian

*

I’ve had a loving relationship with the Pepper & Egg sandwich all my life. When my uncle took us fishing as kids this was the sandwich he made for the trip.

Pepper & Egg Sandwich.

Video and Written Recipe below

My mother often made Pepper & Egg Sandwiches for me when I was a young man still living at home.

Pepper & Egg sandwiches to die for.

OMG!

Pepper & Egg Sandwich like Mom used to make

And when my buddies and I would pile into a rented motor home and travel to Rock Hall Maryland, crabbing for the day Pepper & Egg sandwiches came along for the ride. About 75 of them if your asking. We’d be up all night long making them. And there were no leftovers.

The Pepper & Egg sandwich was the sandwich of choice. Then sometime in the late 60’s there was the egg scare that gripped the country. Everyone all of a sudden became fearful of eggs.

OMG! Cholesterol …… It seemed like the cholesterol monster crawled out from his cave and began terrifying everyone.

Now with that myth behind us eggs are back on the list as a food that’s really good for us. And in our house we have re-discovered the

Pepper & Egg Sandwich.

Take a look at the our video below and then copy Frank and Joanne’s written recipe. Let’s get back to eating this wonderful sandwich.

Please let us know how you like it.

The following is one of our versions of

Pepper & Egg Sandwich made on a Ciabatta Roll.

Ingredients for 4 Ciabatta / Omelet Sandwiches

4 Ciabatta Rolls
6 Large Eggs
4 tablespoons of Whole Egg Mayonnaise
4 Tablespoons of chopped Jalopenos (to taste)
One half red and one half green or yellow capsicum (bell pepper in the US)
One half chopped medium size red onion
Approx. 1 cup of shredded Mozzarella or Chedder cheese
4 tablespoons of Italian Seasoning
8 slices of bacon
Olive Oil
Salt
Pepper

Directions for Ciabatta – Pepper & Egg Sandwich

Turn the oven to Grill – Don’t toast anything yet

Remove the insides from both sides of the rolls leaving only a shell

Fry up the bacon until just before crisping and set aside in a separate dish
Using the same pan fry the chopped onion and add it to the egg mixture.
Cut the capsicum into strips and fry until you see some blackness on the skin.

Set the capsicum aside
Mix the eggs, the chopped onion and jalapenos together in a larger bowl
Coat the bottom of the fry pan with just enough olive oil to lubricate the bottom and sides
With frying pan on medium to low pour the egg mixture into the heated fry pan
As the omelet begins to come together lift an end up just a little and let the water faucet drip a tiny bit of water under the omelet. Do this on three sides of the omelet. You will see the omelet lift from the pan just a little. Cover with the lid for a minute or two. The water from the faucet will help in steaming just a little.
Flip the omelet whatever way you are comfortable.
Salt, Pepper and Season the omelet then recover with the lid for another minute or so until the omelet is firm and remove to a separate plate.
Slice the Ciabatta rolls in half and place them into the oven and toast both sides of each being careful not to burn the rolls.

Once toasted remove the rolls and slather both sides of each with Mayonnaise. Then fill the cavities with shredded cheese.
DROP THE OVEN TO LOW and place the rolls (both sides, open face) back into the oven for the cheese to melt. Only takes a few minutes.
Remove the rolls and place the serving dishes into the oven to warm
Cut or chop the omelet into pieces and fill the bottom roll cavities
Place two pieces of bacon on top of the egg on each sandwich
Layer the roasted capsicum on top of the omelet in a crisscrossed manner so the peppers stay in the sandwich.
Close up the rolls. The melted cheese on both sides will help keep the sandwich together.
Spread parsley around the sandwich on the dish and serve – YUM!

Pepper & Egg Sandwich

Written Recipe & Video

Frank’s Thoughts on Growin’ Up Italian

*

I’ve had a loving relationship with the Pepper & Egg sandwich all my life. When my uncle took us fishing as kids this was the sandwich he made for the trip.

Pepper & Egg Sandwich.

Video and Written Recipe below

My mother often made Pepper & Egg Sandwiches for me when I was a young man still living at home.

Pepper & Egg sandwiches to die for.

OMG!

And when my buddies and I would pile into a rented motor home and travel to Rock Hall Maryland, crabbing for the day Pepper & Egg sandwiches came along for the ride. About 75 of them if your asking. We’d be up all night long making them. And there were no leftovers.

The Pepper & Egg sandwich was the sandwich of choice. Then sometime in the late 60’s there was the egg scare that gripped the country. Everyone all of a sudden became fearful of eggs.

OMG! Cholesterol …… It seemed like the cholesterol monster crawled out from his cave and began terrifying everyone.

Now with that myth behind us eggs are back on the list as a food that’s really good for us. And in our house we have re-discovered the

Pepper & Egg Sandwich.

Take a look at the our video below and then copy Frank and Joanne’s written recipe. Let’s get back to eating this wonderful sandwich.

Please let us know how you like it.

The following is one of our versions of

Pepper & Egg Sandwich made on a Ciabatta Roll.

Ingredients for 4 Ciabatta / Omelet Sandwiches

4 Ciabatta Rolls

6 Large Eggs

4 tablespoons of Whole Egg Mayonnaise

4 Tablespoons of chopped Jalopenos (to taste)

One half red and one half green or yellow capsicum (bell pepper in the US)

One half chopped medium size red onion

Approx. 1 cup of shredded Mozzarella or Chedder cheese

4 tablespoons of Italian Seasoning

8 slices of bacon

Olive Oil

Salt

Pepper

Directions for Ciabatta – Pepper & Egg Sandwich

Turn the oven to Grill – Don’t toast anything yet

Remove the insides from both sides of the rolls leaving only a shell

Fry up the bacon until just before crisping and set aside in a separate dish

Using the same pan fry the chopped onion and add it to the egg mixture.

Cut the capsicum into strips and fry until you see some blackness on the skin.

Set the capsicum aside

Mix the eggs, the chopped onion and jalapenos together in a larger bowl

Coat the bottom of the fry pan with just enough olive oil to lubricate the bottom and sides

With frying pan on medium to low pour the egg mixture into the heated fry pan

Flip the omelet whatever way you are comfortable.

Salt, Pepper and Season the omelet then recover with the lid for another minute or so until the omelet is firm and remove to a separate plate.

Slice the Ciabatta rolls in half and place them into the oven and toast both sides of each being careful not to burn the rolls.

Once toasted remove the rolls and slather both sides of each with Mayonnaise. Then fill the cavities with shredded cheese.

DROP THE OVEN TO LOW and place the rolls (both sides, open face) back into the oven for the cheese to melt. Only takes a few minutes.

Remove the rolls and place the serving dishes into the oven to warm

Cut or chop the omelet into pieces and fill the bottom roll cavities

Place two pieces of bacon on top of the egg on each sandwich

Layer the roasted capsicum on top of the omelet in a crisscrossed manner so the peppers stay in the sandwich.

Close up the rolls. The melted cheese on both sides will help keep the sandwich together.

Spread parsley around the sandwich on the dish and serve – YUM!

Let us know if you enjoy this recipe.

All the best, Joanne and Frank

Video Below

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