Fried Green Pepper and Onion Sandwich

Late summer in mountain gardens meant abundance of green bell peppers and onions at the same time. Sliced and fried together in bacon grease until sweet and caramelized, placed between thick slices of bread with a smear of mustard — this was a purely vegetable sandwich that was remarkably satisfying. Nothing fancy, but exactly what a sweltering August lunch required.

Ingredients

• 3 large green bell peppers, sliced into strips
• 2 large onions, sliced into half-rings
• 3 tbsp bacon grease or lard
• 1 tsp salt
• Black pepper
• Yellow mustard
• Thick-sliced bread

Directions

1. Heat bacon grease in a large cast iron skillet over medium-high heat.
2. Add onion slices. Cook, stirring occasionally, 5 minutes until beginning to soften.
3. Add green pepper strips. Season with salt and black pepper.
4. Cook, stirring occasionally, 15–18 minutes total until both peppers and onions are very soft, sweet, and developing browned edges.
5. The caramelization is essential — the sweetness it develops is what makes this sandwich work.

Cool completely before making the sandwich.

1. Spread mustard on one slice of bread. Pile on a generous amount of the cooled pepper and onion mixture.

Press second slice of bread firmly on top.

1. Wrap tightly for the lunch pail — the sandwich holds together better than it looks.

Notes

Cold caramelized peppers and onions are sweeter and more intense than when hot. The overnight resting develops the flavor further. This sandwich was entirely seasonal — specific to the weeks in late summer when bell peppers and onions came in simultaneously from the garden.