Peppers and Eggs Sandwich Recipe

By
Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. 
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Updated January 27, 2022
A Peppers and Eggs Sandwich on a white plate.
Caroline Russock

Second only to the cold cut heavy Italian sub, Peppers and Eggs is about as Italian-American as you can get, sandwich-wise. This recipe, adapted from Defonte's in Brooklyn for The Big New York Sandwich Book, is a spot-on home adaptation of the deli classic. Sautéed and simmered onions and bell peppers are scrambled with eggs, finished with a hefty handful of mozzarella, and piled into a crusty long roll. Don't try messing with any sort of highfalutin' fresh mozz here; it's not the place for it. This is one case where only the salty, rubbery supermarket will do. And as far as seasoning goes, salt and pepper is just about all you need since the eggs take in all of flavors of the onions and peppers. Throw on a few hot peppers if you're feelin' like a tough guy, but this sandwich is really all about its barebones heartiness.

Reprinted with permission from The Big New York Sandwich Book by Sara Reistad-Long and Jean Tang, copyright © 2011. Published by Running Press.

Recipe Details

Peppers and Eggs Sandwich Recipe

Active 15 mins
Total 15 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 4 (10-inch) Italian hero loaves (or other large, soft roll), halved lengthwise

  • 2 teaspoons plus 2 tablespoons vegetable oil

  • 1 large Spanish onion, cut into 1-inch pieces

  • 2 green bell peppers, quartered, deseeded, and diced

  • 2 red bell peppers, quartered, deseeded, and diced

  • 16 eggs, beaten

  • Salt and fresh-cracked black pepper, to taste

  • 2 cups whole milk mozzarella

Directions

  1. Lay each hero roll on a plate. Add the 2 teaspoons of oil to a skillet. Add the onion and sweat until soft, about 3 minutes. Place the cooked onions and the raw peppers in a medium pot, and cover with water. Bring to a boil. Lower the heat, and cook until soft, about 8 minutes. Drain.

  2. While the vegetables are cooking, whisk the eggs in a large mixing bowl, and season with salt and pepper to taste. Using the onion skillet, add 1 to 1 1/2 teaspoons of oil (if necessary). When the skillet is hot, add a quarter of the beaten eggs, or about 4 eggs. After 2 minutes, add a quarter of the vegetables, season again, and scramble. Just before the mixture has reached desired doneness, add the mozzarella. Fill each hero roll with the scrambled egg. Cook the remaining 3 batches the same way.

Nutrition Facts (per serving)
975Calories
49gFat
81gCarbs
52gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories975
% Daily Value*
Total Fat 49g62%
Saturated Fat 17g83%
Cholesterol 795mg265%
Sodium 1863mg81%
Total Carbohydrate 81g29%
Dietary Fiber 6g23%
Total Sugars 8g
Protein 52g
Vitamin C 74mg368%
Calcium 591mg45%
Iron 8mg45%
Potassium 715mg15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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