Reimagining the traditional pepper and egg sandwich

2014-03-13T00:00:00Z Reimagining the traditional pepper and egg sandwichBy Joe Gray Chicago Tribune Arizona Daily Star
March 13, 2014 12:00 am  • 

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 favorite for its fat strips of sauteed green bell pepper nestled into mounds of fluffy scrambled eggs, all tucked into a crusty roll.

Some might add giardiniera for heat and a tart contrast to the sandwich’s richness, but there’s not much reason to toy with it.

But I played with each ingredient, then added a few for more fat, savoriness 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. To bring some in, I’d also serve a vinegar-dressed slaw.

And then say penance for messing with a classic.

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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