Pepper & Egg White Sandwich

May 2020 View more

Yield: 1 sandwich

2  cups fresh jalapeños, sliced (about 10)
½ cup water
½ cup white vinegar
½ cup sugar
½ teaspoon salt
1⁄3 cup canola oil
1⁄3 cup shishito peppers, sliced
rice flour
1 ciabatta bun
3 tablespoons butter
3 egg whites (or ½ cup liquid egg whites)
pepper Jack cheese
¾ cup baby kale and spinach salad mix
salsa verde
To make jalapeÑo relish

  1. Using gloves, slice jalapeños
    into halves; remove seeds then rough dice.
  2. Place jalapeños in a sauce pan with water, vinegar, salt, and sugar. Cook over medium-high heat until boiling, then reduce and simmer until liquid is reduced (20 to 30 minutes). Drain, reserving liquid.
  3. Chop peppers to desired consistency, adding liquid to desired thickness. Let cool and store in jar.

To make sandwich

  1. Heat canola oil in a large skillet over medium-high heat. Dredge shishito peppers in rice flour and fry them until blistered and slightly crisp, about 1 to 2 minutes; add a pinch of salt, then set aside and keep warm.
  2. Split the ciabatta bun and toast until both sides are a
    deep golden brown.
  3. Melt butter in small skillet and cook egg whites and ½ pinch salt until cooked. Top cooked egg with one thick slice of pepper Jack cheese; cover skillet with a lid until cheese is melted.
  4. Spread 1 tablespoon jalapeño relish on entirety of bottom bun, then add baby kale/spinach mix on top of the relish.
  5. Add the cooked egg whites with cheese, then top sandwich with crispy shishito peppers.
  6. Close the sandwich, add sandwich picks, slice in half, and add salsa verde on the side.

Recipe courtesy Beatrix

Photo courtesy Beatrix