Sandwich With An Egg And A Pepper
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.
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