Pepper and Egg Sandwich

Ingredients

• 4 sandwich rolls
• 2 tablespoons canola oil
• 1 green bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1 red bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1/2 medium onion, thinly sliced
• 6 eggs
• 2 ounces shredded Gruyère cheese
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced
• Hot sauce, ketchup, or other condiments as desired

Directions

1. Set an oven rack in the middle position, then heat the oven to 400 degrees F. Enclose each roll in aluminum foil, place them on a baking sheet, and put them in the oven to get warm while you make the filling.
2. Pour the oil into a large cast-iron skillet set over high heat, and warm it until it is just barely smoking. Add the green bell pepper, red bell pepper, and onion. Cook, stirring frequently, until the vegetables soften and pick up dark spots, 5 to 8 minutes. Add a pinch of salt, lower the heat to medium low, and let the skillet settle down for 1 minute.
3. As the pan cools, crack the eggs into a bowl and whisk them together. Mix in the cheese, along with a pinch of salt and pepper.
4. Add the garlic to the skillet and cook until it smells fragrant, about 30 seconds. Pour in the egg mixture and leave it undisturbed for 10 seconds, then begin stirring. Stir again every 10 seconds until the eggs are set but still on the soft side. Turn off the heat.
5. Take the rolls out of the oven carefully. Cut each roll horizontally along one side, leaving the long side opposite it attached. If the centers are too bready, pull out a little of the extra bread with your hands. Spoon the egg and pepper mixture into the rolls. Add any condiments you like, and serve.