Radical Muffin

This is one of my favorite sandwiches because I can get everything local and because it is something my family made for breakfast, lunch, and dinner when I was growing up. My grandpa and great uncle grew up in a Sicilian family who immigrated via New Orleans to Chicago. Uncle Ronnie was a butcher, so these sandwiches followed dinners of Italian sausage and peppers and the leftovers went with the eggs. Now they follow sausage-free meals when I sauté an extra pepper or two or they emerge on their own, worth the work of slicing a pepper.

For two sandwiches or one generous sandwich (a good idea):

slice 1 green pepper into strips and sauté in olive oil on medium-high heat until soft and slightly charred about 15-20 minutes. Scoop the cooked peppers into a bowl

slice a hand’s length from a loaf of Italian bread (or baguette) and cut that in ½ lengthwise.

rub the cut sides into the oil in the skillet and fry till toasted. Weighing down the bread will flatten it and more deeply toast it. I often use my tea kettle or another cast iron skillet.

whisk an egg or two with a little cream and a little salt & pepper. Scramble in the skillet.

assemble eggs, peppers on the baguette and sandwich. Eat.

If you are upset by how the egg and pepper squidges out the sides, try hollowing out your bread a little.