Sandwich & Confit

CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:

1 Red Pepper, cut
1 Yellow Pepper, cut
1 Green Pepper, cut
8 Eggs, blended and seasoned
4 Philly Steak Rolls
8 American Cheese, slices

Method of Preparation:
In a stainless steel pan, add oil and saute peppers on medium heat until well softened and seasoned. Remove from pan, allow to cool to touch and remove skins. Cut peppers into 1/2 inch strips, keep warm and set aside. Slice rolls and toast. In a teflon pan, cook eggs into flat thin layer, fold over and add American cheese, allow cheese to melt. Arrange on steak roll with eggs and peppers, cut in half and serve.


FAMILY RECIPE: Pepper Confit with Aged Balsamic, Goat Cheese & Crostini
Ingredients:

1 Red, 1 Yellow, 1 Green Peppers, thinly julienne with no seeds
1 Jalapeno, thinly sliced
3 cloves Garlic, thinly sliced
1 tbsp Basil, thinly sliced
1/4 cup Olive Oil
Salt and Pepper
2 tbsp Aged Balsamic
Crumbled Goat Cheese
8 Baguette Crostini, thinly sliced


Method of Preparation:

Cook peppers on very low heat for 1 hour with garlic and olive, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnished with crumbled goat cheese, basil, aged balsamic and crostini.