You are here: Home » Recipes » Red Pepper, Egg and Provolone Panini 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 PrintEmail 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. Ingredients 4 slices (1/2-inch thick) Sicilian-style sesame semolina bread3 large eggs3/4 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon black pepper1/2 cup jarred roasted red peppers, drained2 ounces sharp Provolone cheese, sliced1 ounce Parmesan cheese, sliced Olive oil Instructions Preheat panini grill or stovetop griddle pan. 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. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil. 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.