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Sandwich & Confit

May 10, 2019 Steven Horn

CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:
2 tbsp Olive Oil
½ Red Pepper, roasted and sliced
½ Yellow Pepper, roasted and sliced
½ Green Pepper, roasted and sliced
4 Philly Steak Rolls, sliced
1 tbsp Butter
8 Eggs, whisked and seasoned
Salt, Pepper to taste
8 slices American Cheese

Method of Preparation:
In stainless steel pan, add oil and sauté peppers on medium heat skin side down. Once charred, turn down heat, let them brown a little more, flip, season and cook until well softened. Keep warm. Remove skin and cut into strips right before serving. Toast rolls in a pan with butter. Heat butter and pour a thin layer of egg into a non-stick pan, when brown, flip over and add cheese, allow cheese to melt. Form sandwiches with eggs, cheese and peppers on steak rolls, cut in half and serve.


FAMILY RECIPE: Pepper Confit with Aged Balsamic Goat Cheese and Crostini
Ingredients:
¼ cup Olive Oil
½ Red Pepper, cored and julienned
½ Yellow Pepper, cored and julienned
½ Green Pepper, cored and julienned
3 cloves Garlic, thinly sliced
1 Jalapeno, thinly sliced, optional
Salt, Pepper to taste
Goat Cheese, crumbled; to garnish
Basil, thinly sliced; to garnish
Aged Balsamic Vinegar to garnish
8” Baguette Crostini, thinly sliced


Method of Preparation:
Cook peppers on very low heat for one hour with olive oil, garlic, jalapeno, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnish with crumbled goat cheese, basil, aged balsamic and crostini.  

In Bell Peppers Tags Bell Peppers, Philly style, Philly, Philly style sandwich, sandwich, egg sandwich, egg, pepper confit, aged balsamic, goat cheese, balsamic, crostini, baguette, philly steak, yellow pepper
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