The pepper and egg sandwich is beloved by Italian-Americans for its versatility, simplicity, and affordability. Green bell and/or cubanelle peppers are combined with onions, and scrambled eggs, and piled on deli or hero rolls. The ultimate make-and-take sandwich, it can be prepared quickly, wrapped, and taken anywhere, or enjoyed at home.

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Nostalgia in every bite

Walk into any pizzeria in the New York metro area and you’re bound to find the pepper and egg sandwich on the menu. This is the type of food my grandmother and probably every other Italian-American were raised on.

Affordable and perfect to eat any time of the year IMO, the pepper and egg sandwich sees an uptick during Fridays in Lent when most Catholic Italian-Americans choose meatless meals, such as homemade pizza, baked ziti, or pasta and peas.

But my favorite quality of the pepper and egg sandwich is its nostalgia. Food, much like certain smells, has an uncanny ability to stir up memories, and with them emotions.

Every time I bite into a pepper and egg sandwich, I’m taken back to a simpler time where I’d find this sandwich, lovingly packed for me, at the beach, a ballgame, or even at school.

If you’re making this sandwich to take with you on the go, wrap it in foil and it will stay warm for hours. You can wrap the same way that’s shown in our bacon egg and cheese sandwich recipe.

Ingredients shown: bowl of eggs, onions, peppers, hero and round rolls.

How to make it

Begin by seeding and chopping 2 large green bell peppers and 1 large Italian frying pepper, also known as a cubanelle. You can also use all of the same type of one pepper if you prefer.

Pepper and egg sandwich recipe process shot collage group number one.

Chop 2 medium onions.
Heat a large pan to medium heat. Add a 1/4 cup of olive oil then the peppers and onions. Sautee for 2 minutes, stirring frequently to coat the onions and peppers with the olive oil.

Recipe process shot collage group number two.

Add in the 3 ounces of water and cover. Cook the peppers and onions until soft (about 8 minutes).
Beat 10 eggs in a large bowl.

Recipe process shot collage group number three.

After 8 minutes, remove the lid. The peppers and onions should be quite soft. Cook the peppers and onions for 2 minutes longer, uncovered, to evaporate a bit of the water. Season the peppers and onions with 1 1/4 teaspoons kosher salt and a 1/4 teaspoon of pepper.
Turn the heat to medium-low and add the remaining 2 tablespoons of olive oil. Add in the well-beaten eggs.

Recipe process shot collage group number four.

Depending on the size of your pan you might have to scramble them as shown in pic 8 above. If you’re using a very large pan or fewer eggs you can fold and flip the eggs around the onions and peppers to create a pancake or omelet. Either way, make sure to not overcook the eggs. Taste test the pepper and eggs and make any final adjustments to salt and pepper if required. Once satisfied, serve immediately on hero or round rolls.

Top tips

The bread. The bread for pepper and egg sandwiches is important. My first two choices are a poppy seed deli roll, the kind you’d get if you order a bacon egg and cheese at a NY deli; and the hero roll. If these are not available to you, you can also use a half, or quarter, of a seeded loaf of Italian or Semolina bread.
The peppers. Green peppers and cubanelles are my go-tos for this sandwich for their taste, and to keep the sandwich authentic. Red, yellow, and orange peppers are great, but I find them too sweet and mild for the pepper and egg sandwich. You really need the stronger flavor that comes from the green bell pepper. You can use either all green bell, all green cubanelle – also know as Italian frying peppers which are great stuffed!, or a combination of the two.
The eggs. They need to be kept soft for this sandwich, so cook them until they are just done and then remove from the heat right away.
Add-ins. If you like some heat, add some sliced cherry peppers to your pepper and egg sandwich. If cheese is your thing, shred some block mozzarella and add it to the sandwich. So good!
Sandwich assembly. If you’re making this for 1-2 people, use fewer eggs and peppers (this recipe is for 4 sandwiches), and consider wrapping the eggs around the peppers and onions, almost like an omelet. This will allow for easier placement onto the sandwich bread.
Packing. If packing this for the beach, a game, or for any reason at all, wrap the sandwiches in foil to help them stay warm for hours until you’re ready to eat and enjoy. If you’re positive you’ll be eating the sandwich hours later, cook the eggs on the even softer side. They’ll firm up a bit while wrapped in foil.

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