• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Playing with the tradition pepper and egg sandwich.

WHEN is a twist on something so different that it doesn’t resemble the original at all? This might be one of those times.

When Lenten observances demand a meatless meal, the pepper and egg sandwich is a favourite for its fat strips of sautéed green bell pepper nestled into mounds of fluffy scrambled eggs, all tucked into a crusty roll. Some would add giardiniera for heat and a tart contrast to the sandwich’s richness, but there’s not much reason to toy with it.

Traditionalists, look away.

This sandwich is like the original only in that it has an egg and a bell pepper and there’s bread. I played with each ingredient, then added a few for more fat, savouriness and freshness.

If you like a runny yolk, you could make this a knife-and-fork sandwich, or just embrace the messiness. I like focaccia here, but if you don’t have a good source, another crusty bread, maybe a kaiser roll or ciabatta, would work well. One thing the sandwich lacks is some acid. But giardiniera seems, in my mind, a bad fit. To bring in some acid, I’d toss together a vinegar-dressed slaw to serve alongside.

And then say penance for messing with a classic.

This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • 1 Focaccia cut to a sandwich-size piece, about 4 by 4 inches
  • Olive spread aka olivada or olive tapenade
  • 1/2 red bell pepper roasted, see note
  • 1 egg fried, over hard
  • 1 or 2 slices taleggio cheese (or provolone)
  • few rocket salad leaves


  1. Slice the focaccia in half horizontally. Spread the inside of the top half with olive spread. Place the roasted pepper on bottom half; top with the fried egg, then the cheese. Sprinkle with plenty of rocket leaves. Close with the top half of the focaccia.
  2. Note: To roast peppers, heat the broiler. Arrange the peppers on a rimmed baking sheet lined with foil; place baking sheet under the broiler, a few inches from the heat. Broil, turning as needed, until peppers are charred on all sides, about 30 minutes. Transfer to a paper bag or a bowl covered with plastic wrap until cool enough to handle; peel off the skin. Seed and core the peppers; slice in half lengthwise. – Chicago Tribune/McClatchy-Tribune Information Services

You may also like

Leave a Reply

Your email address will not be published.