Nobody asked me, I just did it: In 2014, I declared the peppers-and-eggs sandwich the official meal of Labor Day. Why? Because where I come from, it’s a modest but delicious shift-worker’s lunch. So it’s a tribute to workers. And it’s made with a fresh ingredient from the late-summer garden. So it has the seasonal thing going for it, too.
I realize I’m pulling this from my own blue-collar, Italian-Portuguese-American heritage, but I don’t see anyone else naming an official sandwich for Labor Day, do you?
So why not mine?
Besides, it’s really good, and doesn’t even involve bacon.
And it’s an easy dish to make.
You saute sliced peppers — not diced, this isn’t a Spanish omelet! — in olive oil until they soften, coat them with scrambled eggs and cook until the eggs firm up. Season with salt and pepper, sprinkle with a little Parmesan. Then stuff a good Italian-style roll or sub roll with the peppers and eggs, wrap in foil and let the sandwiches sit for a while. Unwrap them while they’re still warm and ... forgettaboutit, you and your family or friends are going to love it.
Here’s another, slightly different recipe from Epicurious.
If you need a DIY video, this one is pretty good, and comforting, if a little plodding.
Here’s another helpful video, from a cook who adds provolone to the sandwich. One thing: From what I can see, there’s no drip in this version. A peppers-and-eggs sandwich should drip a little olive oil when you bite into it.
If you’re looking to order a peppers-and-eggs sandwich in Baltimore, there’s one for $5.95 on the menu at DiPasquale’s in Highlandtown.
Happy Labor Day. Badda-bing! Badda-boom!