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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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, my wife’s grandmother, and probably every other Italian-American was 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.
And I invite you to share with me what sort of nostalgia the pepper and egg sandwich rouses in you. Comment below and let me know!
Pro tip – 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.
Tips from a pepper and egg guru
As you’ve gathered from my soliloquy above, I’ve eaten a few pepper and egg sandwiches in my day.
I’ve also made countless numbers of them. As a result, I’ve gathered some observations and tips to share with you so you can prepare an authentic pepper and egg sandwich:
- 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.
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.
- 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.
- 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.
- 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.
- 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.
Note: 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.
Pepper and egg sandwiches and other NY pizzeria staples
As I mentioned above, you will likely find this sandwich on the menu at most NY metro area pizzerias.
And if it’s not on the menu, I’ll bet any amount of money that they’ll still make it for you if you ask.
It is that revered, and ingrained in the culture of Italian-Americans.
And I have made it my mission to curate some of the best NY-style pizzeria recipes here to share with you to make in your own home.
In addition to my homemade NY pizza recipe, check out some of these other favorites:
- Sausage and peppers – Pan-fried Italian sausage with sauteed strips of peppers and onions in lots of olive oil.
- Meatball parm hero – Meatballs and mozzarella cheese piled on a hero, what could possibly go wrong?
- Chicken parmigiana – The classic that combines golden chicken cutlets, tomato sauce, and plenty of melted mozzarella and parmesan cheese.
- Italian hero – Layers of Italian cured meats, onions, lettuce, tomato, piled high on a hero and doused with oil and vinegar.
- Italian chicken cutlets – Fried until golden, these babies can be found in nearly all pizzerias, delis, and home kitchens.
If you’ve enjoyed this pepper and egg sandwich recipe or any recipe on this site, give it a 5-star rating.
Also, check out our eggs in purgatory recipe and potato and egg sandwich which are other meatless favorites of ours.
Watch the video below where Jim will show you how to make this recipe with easy-to-follow instructions.
Some people learn by watching. If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.
Pepper and Egg Sandwich
Ingredients
- 10 large eggs beaten
- 2 large green bell peppers seeded and chopped, see notes below
- 1 large Italian frying pepper seeded and chopped
- 2 medium onions chopped
- 4 round deli-style rolls or 3 hero (sub, hoagie) rolls
- 3/8 cup olive oil
- 3 ounces water
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
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Instructions
- In a large pan saute the peppers and onions in a ¼ cup of olive oil over medium heat for 2 minutes then add the water and cover. Cook for 8 minutes or until peppers and onions are soft.
- Remove the lid and continue to cook the peppers and onions for 2 minutes more to evaporate a bit of the water. Add the remaining olive oil and season the peppers and onions with salt and pepper.
- Turn heat to medium-low and add the well-beaten eggs into the pan. Scramble the eggs until just cooked. Turn off the heat and taste test. Adjust salt and pepper if required.
- Once satisfied, pile the pepper and eggs onto round or hero rolls and eat right away. Enjoy!
Notes
- Makes 4 round roll sandwiches or about 3 hero sandwiches.
- Calorie info is for 1 round sandwich.
- Green bell peppers or Italian frying peppers (cubanelle) are recommended over sweeter red or yellow bell peppers.
- Traditionally this sandwich isn't served with anything but pepper and eggs, but you can certainly "upgrade" the sandwich with cherry peppers, Calabrian chili paste, or mozzarella cheese, and/or Pecorino Romano.
- Leftovers can be saved for up to 3 days. Reheat in 350f oven or microwave until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the only time I use green peppers because it is the way my grandmother and mother made it. In fact, my mother made these for us when we went to the 1964 NY World’s Fair. OMG!!
We didn’t use mozzarella back then but I followed your recipe exactly and really enjoyed this addition. What can I say? This recipe is the real deal down to the bread you used, and is my childhood in a sandwich.
We’re happy you enjoyed the recipe, Deb!
This was exactly what I needed. I left NYC 4 yrs ago after being born and raised there for 50+ yrs. I hadn’t made them in a while and my first attempt fell kind of flat. So there’s no shame in using a recipe 😉 This brought tears to my eyes. The taste Spot on! And it was near Perfect – it’s a bread problem… It tasted like home. I remember being a kid and running to the deli up the block, they’d sell whole loaves of Italian bread sandwiches for $5. Pepper and eggs was a regular in the rotation. Bread here, while very good, the kaiser rolls and Italian bread is NOT NY. I used toasted sour dough. It didn’t disappoint. I’ll be continuing my hunt for the right bread. But this was so good. The secret it’s the olive oil and getting those peppers just the right amount of tender. YUM
We’re so happy you enjoyed and really appreciate your comment, Denise!
You said to share the memories this sandwich invokes–yes, raised in Brooklyn, grew up on Long Island in an Italian American family…. so you must be as talented a psychic as well as a food expert, bc you jogged another food memory out of the memory hole. This is a sandwich my dad loved and I’d often make it for him growing up when he came home late (graveyard shift) from working at the newspaper (NY Times and prior to that NY Mirror) as a commercial artist. (He and I were the night owls of the family). I normally don’t like scrambled eggs on their own, but in this sandwich I do, with green peppers and onions as you make this, especially on a kaiser roll! I will make it again now and pass it along to my adult sons as well; they could use good sandwiches for work, boat, beach, etc., not the same old, same old. Amazing how food can connect us to warm memories of yesteryear and to those in our lives we hold dear and keep in our hearts.
Hi Joanne, we love hearing these stories. Sounds like you and your dad had some great times connecting over this sandwich!
Yes, we did.
And I want to add, as others mentioned, we loved the potatoes added to the sandwich too! How could I forget to mention THAT. Leave no carb memory behind!
Jersey girl raised on these. Will make for dinner tonight. Ash Wednesday and I can hear my mother still calling to remind me not to eat meat. Like I’m a heathen! 😉
We hope you enjoy tonight, Cathleen!
In New Haven I loved peppers, potatoes and eggs, especially during Lent from my grandparents.
Thanks for bringing back great memories of peppers and egg sandwiches on the beach! I can still taste the sand ! 🙂 This is now my go to for peppers and eggs recipe. Was so easy and yummy ! Thanks again
Love to hear it, Dennis!
I made a type-O.
This recipe brings back a wonderful memory for me… My Nonna Francesca (My mother’s mother) made this for me on the weekend when I used to go to her house to clean; she would whip this up so quickly; she put a generous amount of olive oil. She paid me a quarter to do the vacuum in her house. We laughed and joked around the whole time! I swear she made those eggs and peppers in two minutes! I miss and loved her so much!!
My Nonna Francesca (My mother’s mother) made this for me on the weekend when I used to go to her house to clean she would whip this up so quickly and she put a generous amount of olive oil. She has to pay me a quarter to do the vacuum in her house. We laughed and joked around the whole time! I swear she made those eggs and peppers in two minutes! I miss and loved her so much!!
We’re so happy the recipe resonated with you, Joni!
What a wonderful trip down memory lane, thank you.
It brought me right back to my mothers’ kitchen.
I always loved pepper and egg sandwiches, and potato and eggs sandwiches too.
We’re so happy you enjoyed the sandwich, Joy!
Delicious….always had them growing up.
So happy you enjoyed, Andrea!
Also works well on a ciabatta roll and yes, you can quarter the 1X recipe for a single sandwich. I like to add a pinch of blended Italian seasoning to the eggs and a bit of garlic to the peppers and onions.
I use sauted garlic too. My husband doesn’t so I make his seoerstely. Love everything Jim makes.
Very good sandwich. I didn’t have any Italian peppers so maybe I missed out on some flavor there. I had my first one at a Greek all night diner when in school in Boston. I think the peppers were cooked on a well seasoned flat top and caramelized more steamed less, for greater depth of flavor. Next time I will be sure to get Italian peppers.
This is so delicious. My Italian-American boyfriend from Philly introduced me to it. I also like fried eggplant sandwiches.
We’re so happy you enjoyed the recipe, Janet!
Great sandwich!