Bursting with pepper flavors, this easy summer sandwich is one
of my guy's favorites.
I am not a big
fan of peppers, except for some of the hot ones, but Glenn and Andy LOVE them. And I mean they are crazy for them.
During one of Mom’s visits several years ago, we drove to southern Florida to see the sights and play tourist when
we came across a huge vegetable farm with a large market on property. All of the fresh vegetables were so enticing
that we bought an embarrassing amount of different produce, including an entire half-bushel box of bell peppers.
You read it right, a whole mess load of peppers! Mom, Glenn and Andy were so excited that we washed some of the
peppers right there and the proprietors loaned us a sharp knife so they could cut some up. They spent the trip back
to Orlando eating green peppers. I drove. I may not be a fan, but I sure like to see my loved ones
One of Glenn and Andy’s favorite ways to enjoy fresh peppers
is to make pepper sandwiches. They normally use a combination of different peppers, but their favorite combination
uses bell peppers with Cubanelles and/or Banana peppers. Add some onions and sauté everything in some olive oil and
you are almost done. A slice of white bread piled high with the pepper-onion mixture is folded over to help keep
the filling in the sandwich.
You don’t have to use perfect peppers for the sandwich. We use
up peppers that are still good, but may be getting wrinkled or may have a spot or two. Just cut any spots out and
proceed with the recipe. As shown, the recipe makes four generously filled half-sandwiches. The sandwiches are best
eaten while warm.
It would be
difficult to find something this good with this few ingredients!
cup olive oil
Cubanelle or Banana peppers, deseeded and
sliced into strips
large bell peppers or several small
peppers, deseeded and sliced into strips
medium onion, sliced into
Salt and pepper to
slices of plain white or wheat
1.Pour the olive oil into a large cast iron pan or skillet. Heat on
medium-low for a couple of minutes. Carefully pile the peppers into the pan. Don’t worry,
they will reduce as they cook.
2.Cook until the pile of peppers reduces below the rim of the pan, then
carefully stir them to get the upper pepper slices into the oil. Pile the onions on top, then
stir them into the peppers as you are able. Add salt and pepper. Cook until onions are
softened and everything is slightly browned but not totally limp, approximately 20-25
3.Place bread slices on plates and pile high with the pepper
mixture.Carefully fold the bread over to form a sandwich out of the single slice,
capturing the mixture inside of the bread. Eat!