Peppers and Eggs Sandwich

Ingredients

• 4 Italian hero loaves, halved lengthwise
• 2 teaspoons plus 2 tablespoons vegetable oil
• 1 large Spanish onion, cut into 1-inch pieces
• 2 green bell peppers, quartered, deseeded, and diced
• 2 red bell peppers, quartered, deseeded, and diced
• 16 eggs, beaten
• Salt and fresh-cracked black pepper, to taste
• 2 cups shredded whole-milk mozzarella, Defonte's uses Polly-O

Directions

1. Set each hero roll open on a plate. Warm 2 teaspoons of oil in a skillet, then add the onion and cook it gently until softened, about 3 minutes. Transfer the onions to a medium pot with the uncooked peppers, add enough water to cover, and bring everything to a boil. Turn down the heat and simmer until the vegetables are tender, about 8 minutes, then drain them.
2. As the vegetables cook, beat the eggs in a large mixing bowl and season them with salt and pepper to taste. Return to the skillet you used for the onion and add 1 to 1 1/2 teaspoons of oil, if the pan needs it. Once the skillet is hot, pour in a quarter of the beaten eggs, about 4 eggs.
3. After 2 minutes, stir in a quarter of the vegetables, add another seasoning of salt and pepper, and scramble the mixture. When the eggs are nearly as cooked as you like them, fold in the mozzarella. Spoon the scrambled eggs into each hero roll, then make the remaining 3 batches the same way.