Pietro’s Pepper & Egg Sandwich
Ingredients
1 tablespoon olive oil
4 Cubanelle peppers, sliced
½ teaspoon granulated garlic
2 tablespoons unsalted butter
8 Eggland's Best eggs, large - whisked
8 slices of Sharp Provolone
4 soft sub rolls
Hot giardiniera
Preparation
- Preheat oven to 400 degrees.
- Heat a 12-inch non-stick skillet over medium heat. Add in oil and peppers. Season with salt, pepper and granulated garlic. Sauté for 10 minutes, stirring occasionally.
- Brush outside of sub rolls with a good amount of olive oil and place in the oven to lightly toast.
- Add butter to peppers and then eggs. Slowly stir and let the eggs set for about 20 seconds, then stir again. Repeat until scramble is just set but still a little shiny.
- Take the bread out of the oven and place two slices of cheese on the bottom. Top with a good amount of eggs and spoonful of giardiniera.
- After assembling the sandwich, wrap it tightly in parchment paper and let it rest for 20 minutes. This simple step is the secret to creating the most delicious pepper and egg sandwich you've ever tasted!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 640 |
| Fat | 34.8g |
| Saturated Fat | 16.2g |
| Cholesterol | 397mg |
| Sodium | 1182mg |
| Carbohydrates | 46g |
| Dietary Fiber | 1.9 |
| Protein | 32.7g |
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