Grilled pepper and egg sandwich.

I think I might eat this sandwich every week through summer.

Rob and I gush over this simple sandwich recipe — a grilled, egg-filled red bell pepper with lots of cheese — every time we make it. Which is frequently. It’s just so ridiculously good.

I’m told this is a traditional Italian workingman’s lunch, one of those peasant dishes that are supremely tasty because of their simplicity.

Go. Get a red pepper, some farm-fresh eggs, sliced cheddar or American cheese, hearty English muffins. Fire up the grill. Grab a stack of napkins. The very best grilled sandwich, ever.

grilled pepper and egg sandwich

(serves 2)

1 large red bell pepper
2 fresh eggs
2 (or, OK, 4) slices cheddar or American cheese
2 English muffins, split
Salt and pepper

Preheat grill to medium, or preheat broiler. Halve the pepper lengthwise and remove seeds and ribs. Carefully remove the stem from each half, cutting as close to the stem as possible (you want a "cup" that will contain the egg). Season each pepper half well with kosher salt. Crack one egg into each pepper "cup" and season generously with salt and freshly ground pepper. Carefully transfer the peppers to the grill and cook, covered, for about 12 minutes or until the peppers are lightly softened and charred and the eggs are set. (If using the broiler, check for doneness after about 8 minutes.) Top the peppers with cheese and grill or broil briefly to melt. Remove the peppers to a platter and let sit for 10 minutes. Toast the English muffins on the grill or broiler; butter each half. Place one pepper-egg on a muffin half, top with the other half.

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