Red Pepper, Egg and Provolone Panini

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 10 mins

Egg sandwiches are so satisfying, especially when grilled with melty cheese.

Mark Boughton Photography / styling by Teresa Blackburn

In the south of Italy, egg and bell pepper sandwiches are a classic. For variety, toss some sautéed or grilled red onion slices on, too.


4 slices (1/2-inch thick) Sicilian-style sesame semolina bread
3 large eggs
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup jarred roasted red peppers, drained
2 ounces sharp Provolone cheese, sliced
1 ounce Parmesan cheese, sliced
Olive oil


  1. Preheat panini grill or stovetop griddle pan.
  2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
  3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
  4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.

Recipe by Sharon Sanders.



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