Egg Sandwiches with Roasted Peppers, Onions and Provolone Cheese
Makes 4 sandwiches
I love sandwiches for dinner and have them once or twice a week, so I am always thinking of either new creations or different versions of some of the old favorites. One night, I could not decide if I wanted my usual fried egg sandwiches or roasted peppers sandwiches, both of which are in the similar and related recipes links. So, I created a combination of the two, and the resulting sandwich is delicious. You can easily make this recipe in any amount desired, allowing one egg per sandwich and adjusting the other ingredients as needed.
- 1 large red bell pepper, cut in half vertically, stem and seeds removed
- 4 slices sweet onion, about 1/2-inch thick
- 2 teaspoons olive oil
- 4 large or extra-large eggs
- Salt and pepper to taste
- Thinly sliced provolone or asiago cheese
- Fresh basil, arugula or baby spinach leaves (optional)
- 8 slices hearty sandwich bread, white, multigrain or whole wheat
- Mayonnaise (optional)
Preheat broiler on high. Place the peppers, cut-side down, on a baking sheet lined with foil for easy cleanup. Add the onion slices in one layer. Broil as close to the element as possible, until peppers are well charred, turning onion slices halfway through. Remove from oven and cover with foil until the peppers are cool enough to handle, about 10 minutes. Remove the skin from the peppers and slice into thin strips. Separate the onions into rings.
For the eggs, heat the oil in a nonstick skillet over medium heat. Add the eggs and stir with a spatula, just until the yolks combine slightly with the whites. Season with salt and pepper. When the eggs are cooked, top with onions, pepper strips and cheese. Cover, remove from the heat, and let set until the cheese starts to melt, about one minute. Meanwhile, lightly toast the bread. If desired, spread with a thin layer of mayonnaise. Cut the eggs into sandwich-size portions. Place each on one slice of bread, lay several greens on top, then top with the remaining bread slices. Cut in half and serve immediately.
Notes: Any extra peppers and onions can be tossed together, seasoned with salt and pepper and served on the side or refrigerated for lunch the next day.