Vegetarian sandwich with peppers and eggs
- Vegetarian
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 60 min
- Makes: 2 pieces
- Cost: Low
- Note + the time needed to let the peppers cool down
PRESENTATION
A pepper and egg sandwich is one of those dishes where Italian home cooks—who are really really creative—turn just a few basic ingredients into something seriously satisfying. Roasted bell peppers bring this deep, sweet flavor that blends perfectly with a hot, tender fried egg. Usually, it's sunny side up, so the yolk stays a little moist and silky. And the combo? It hits all the right notes. A bit earthy from the peppers, a little rich from the egg, and super fresh if you use good bread. Really good stuff. Some folks in Italy put their own twist on it, maybe slipping in a few slices of cheese or a swipe of pesto, but the classic version keeps it simple and relies on getting those peppers just right—crispy at the edges but still soft. Making a vegetarian egg sandwich like this works great for a laid-back lunch, but it totally holds its own against fancier options, too. Just one bite, and you get why people in Italy are into this kind of food for a quick meal or a relaxed picnic. And here's the thing: packing up a pepper and egg sandwich as your 'schiscetta'—that’s the Italian word for a homemade lunchbox—is a smart move because this sandwich is just as tasty cold as it is warm. Plus, it’s easy to switch things up if you want. Some go for more roasted veggies, while others add spicy peppers for extra kick. This kind of egg and bell pepper sandwich is popular with anyone who wants something meatless but still filling, and it’s a great example of easy vegetarian sandwich recipes that don’t skimp on flavor. For real. Pairing it with other Italian-inspired sandwiches, like a rustic eggplant parmigiana on ciabatta or even something with prosciutto and figs (if you’re not keeping it veggie), makes for a really fun lunch spread. Whether you’re after meatless sandwich ideas or just something quick and homemade, this is the kind of food that feels both special and totally doable. Italian home cooks know how to make things simple, fresh, and full of real flavor—this sandwich really proves it. So... Next time you're wondering what to make, give this a try and enjoy the flavors of Italy right at home.
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INGREDIENTS
- Ingredients for 2 Sandwiches
- Durum wheat rolls 2 - (turtle type)
- Red peppers 1 lb (450 g)
- Edam cheese 2.8 oz (80 g) - (sliced)
- Extra virgin olive oil to taste
- Garlic 1 clove
- Mint to taste
- Fine salt to taste
- Black pepper to taste
- For the Sauce
- Sour cream ½ cup (100 g)
- Chives to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the Fried Eggs
- Eggs 2
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Vegetarian sandwich with peppers and eggs
To prepare the vegetarian sandwich with peppers and eggs, start with the peppers. Wash them, dry them, and place them on a baking tray lined with parchment paper 1. Bake them in a preheated convection oven at 428°F for about 50 minutes, turning them halfway through. Once cooked 2, transfer them to a bowl and cover them, allowing them to cool slightly 3.
Once they have cooled slightly, it will be easier to peel them and remove the seeds and filaments inside 4. Cut them into strips, place them in a bowl, and season with garlic, a few mint leaves 5, salt, pepper, and oil. Mix and set aside 6.
In the meantime, prepare the sauce. In a bowl, pour the sour cream, chop the chives with a pair of scissors, and season with salt, pepper, and oil 7. Mix and set this aside as well 8. Now place the bottom halves of the sandwich on a baking sheet with parchment paper, add the cheese slices, and bake in a hot oven for a few minutes 9
just until the cheese melts. If you wish, you can also warm up the other two top halves of the sandwiches 10. You will have enough time to cook the sunny-side-up eggs. In a hot skillet with a drizzle of oil, crack the eggs, you can use a small plate or bowl to slide the eggs, one at a time, into the skillet 11. Season with salt and pepper and when they have reached your desired doneness, we recommend a runny yolk, you can fill the sandwiches 12.
On the two halves with melted cheese, retrieved from the oven, first place the peppers 13, then the fried eggs, and spread the sour cream sauce on the other two halves (the top part of the sandwiches, to be clear) 14. Finally, close and enjoy your sandwiches with roasted peppers and eggs right away 15.