Old-Fashioned Fried Pepper & Onion Sandwiches

Watching the Depression Cooking With Clara episodes (particularly this one) really got me thinking about they way my grandmother used to cook years ago. Not that she was ever much of a cook, mind you--most meals were a sandwich and soup from a can or a quick meal of pan-fried chicken with instant mashed potatoes and some canned vegetable.

There were those times, however, when she would want some taste from her younger days, when she was living at home with her parents during the depression. One of those was bread toasted on the stove, right over the gas flame. I acquired a taste of that early on and, even now, occasionally toast a piece of bread that way (especially when g'ma is visiting for tea or coffee--it's a way that I can indulge her).

Another was a sandwich of bell peppers and yellow onions, fried in butter and piled onto toasted bread. It doesn't sound like much, but don't let the simplicity of this one fool you. The peppers saute down to soften and, in the process, sweeten. The onions caramelize. The butter clings to every last bite.

My version is with red bell peppers (because that's what I had in the fridge), fried in canola oil with just a pat of butter added for flavor and served on high-fiber oatmeal bread, toasted.

So simple, and just right.


Old-Fashioned Fried Pepper & Onion Sandwiches
makes 4 sandwiches


drizzle neutral vegetable oil (such as canola) plus 1 tablespoon salted butter for frying
2 large bell peppers, sliced vertically
2 medium yellow onions, peeled and sliced vertically
8 slices bread, toasted


Cook bell peppers in oil until they begin to soften; add onions and continue to fry, stirring often, until onions and peppers are very soft. Serve on toasted bread.