Pepper & Egg On A Long Roll Recipe
Make Pepper & Egg On A Long Roll Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Filling
Assembly & Bread
Method
Prepare Vegetables
- 1
Slice and sweat peppers
Wash the bell peppers, cut away stems and seeds, and slice into 1/2-inch strips. Thinly slice the onion. Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add the peppers and onions, a pinch of salt, and cook, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes.
- 2
Season peppers
When the peppers and onions are nearly done, add 1/2 teaspoon dried oregano and 1/4 teaspoon freshly ground black pepper. Cook 1 more minute, then remove the vegetables from the pan and set aside in a bowl.
Cook Eggs
- 3
Beat eggs
In a medium bowl, crack the eggs and add the milk, remaining 3/4 teaspoon salt and 3/4 teaspoon black pepper. Whisk until well blended and slightly frothy.
- 4
Scramble eggs gently
Wipe the skillet clean, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Pour in the beaten eggs and let them sit undisturbed 20–30 seconds until edges just begin to set. Using a spatula, gently pull the eggs from the edges to the center, forming soft curds. When the eggs are about 70% set (still glossy and slightly runny), add the cooked peppers and onions back into the pan and fold to combine. Cook another 30–60 seconds until eggs finish cooking but remain tender. Remove from heat.
Toast Rolls & Assemble
- 5
- 6
Assemble sandwiches
Divide the pepper-and-egg mixture evenly between the two rolls. If using cheese, sprinkle grated provolone or mozzarella over the hot filling so it melts slightly. Garnish with chopped fresh parsley if desired. Close the rolls and press gently. Slice in half if preferred and serve immediately.