Eggs Bell Pepper Cabbage Filling Sandwich

A sandwich can save the day! This is a simple recipe that leads to a delish eggs bell pepper cabbage filling sandwich. The main cooking here involves preparing the bell peppers and cabbage filling. The eggs are only hard boiled.

The bell peppers in the filling should have a bite to them. I have used Worcestershire sauce and a light Soy sauce along with tomato ketchup to flavor the filling. It also has onions and garlic in it.

If you are not in the mood for an elaborate meal yet you want something light and filling, this is it. The bell pepper cabbage filling sandwich with eggs is a great meal on the go too. 

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Eggs Bell Pepper Cabbage Sandwich                     Makes 2 to 4

Ingredients:

For the bell pepper cabbage filling:

Bell peppers & Capsicum – ¾ cups (cut into thin strips)

Cabbage (red or green) – 1 cup (shredded)

Onion – 1 medium (sliced)

Garlic – 2 to 3 cloves (chopped)

Worcestershire Sauce – ½ tsp

Light Soy Sauce – ½ tsp

Tomato Ketchup – 1 tblsp

Vegetable oil – 1 to 2 tblsp

White pepper powder – as required

Salt – to taste

For the sandwich:

Bread – loaf or 8 slices

Butter – to butter the bread slices

Mayonnaise – to spread on the slices

Boiled eggs – 2 to 3 (sliced)

Tomato – 1 large (sliced)

Lettuce leaves – to cover the buttered slices

Salt and Pepper – to taste

For the salad:

Cucumber – 1 small (thinly sliced)

Tomato – 1 medium (thinly sliced)

Pickled olives – 6 to 8

Sprouts – a handful

Lettuce leaf – 1

Olive oil – 1 tblsp

Maple syrup – 1 tsp

Lime juice – 1 tblsp

Salt  and Pepper – to taste

Method:

1.    For the filling: heat some oil in a pan. Add in the onions. Fry till they are light pink in colour. Add in the bell peppers and stir fry for a minute.

2.    Once the bell peppers release their aroma, add in the cabbage and the garlic. Season it with a little salt and white pepper. Mix it up.

3.    Add in Worcestershire Sauce, light Soy Sauce and tomato ketchup. Cook stirring for a minute or two. Until the cabbage has wilted but the bell peppers still have a bite to them.

4.    Turn off the heat and let it cool to room temperature.

5.    If you are using a loaf of bread, slice it according to the desired size. Butter the slices generously and then apply mayonnaise.

6.    Place the lettuce leaves to line the lower half of the sandwich bread slice. Place the cabbage filling over it and spread it out. Line the sliced eggs over the filling.

7.    Arrange the tomato slices over the eggs and season with salt and pepper.

8.    Cover the top with the top slice and press gently. The sandwich is ready. If you want to leave it open, put the tomato on the top slice (buttered side).

9.    Quickly add all the ingredients for the salad into a bowl. Drizzle with the olive oil, maple syrup and lime juice. Season with salt and pepper and give it a toss.

10. To serve the sandwich use a tray or a plate and put the salad in a lettuce leaf cup on the side. Serve immediately.

© Rinki’s Kitchen