Go Back
–+ servings

Pepper and Egg Sandwich on a Bun (Italian-American)

A classic Italian-American pepper and egg sandwich with sweet sautéed peppers and creamy scrambled eggs piled onto a toasted bun. Optional provolone and hot giardiniera take it over the top.
Amanda
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 4 sandwich

Equipment

  • Large skillet or frying pan (10–12 inch)
  • Spatula
  • sharp knife
  • cutting board
  • Mixing bowl
  • Whisk or fork
  • Toaster or oven (for buns)
  • Measuring spoons

Ingredients

  • 4 large eggs
  • 3 tablespoons olive oil divided
  • 2 bell peppers any color; sliced
  • 2 Italian frying peppers (Cubanelle peppers) sliced
  • 1 small onion sliced (inferred from instructions)
  • 2 tablespoons butter for scrambling eggs
  • salt to taste
  • black pepper to taste
  • milk optional splash for extra fluffy eggs
  • 4 sandwich buns Italian rolls or sub rolls; split
  • 4 slices provolone cheese optional
  • 2 tablespoons hot giardiniera optional, for heat

Instructions

  • Slice the bell peppers, Italian frying peppers, and onion. Set aside.
  • Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add the sliced peppers and onion, season with a pinch of salt, and cook 8–10 minutes, stirring occasionally, until softened and lightly caramelized. If the peppers release a lot of liquid, raise the heat for 1–2 minutes to cook it off.
  • While the peppers cook, whisk the eggs in a bowl with salt and pepper. Add a splash of milk if you want extra fluffy eggs (optional).
  • Push the peppers to one side of the skillet. Reduce heat to low. Add butter to the empty side and let it melt.
  • Pour in the eggs. Slowly scramble, stirring gently to create big, creamy curds. Cook until just set but still slightly glossy, then remove from the heat (carryover heat will finish them).
  • Toast the buns if desired. Divide the peppers and eggs among the buns. Add provolone and hot giardiniera if using, then close and serve warm.

Notes

For best texture, don’t overcook the eggs—pull them off the heat when they’re still a little shiny. You can cook the peppers up to 3 days ahead; reheat in a skillet before assembling. Toasting the buns helps prevent sogginess. Mozzarella also works well if you don’t have provolone.

Nutrition

Calories: 430kcal | Protein: 18g | Saturated Fat: 8g | Cholesterol: 215mg | Sodium: 620mg