I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. This post contains affiliate links. #PANFan
Have you been enjoying my series of recipes using P.A.N. Cornmeal? In case you missed some of my earlier recipes, I used P.A.N. Cornmeal to make Jalapeño Popper Pizza with Cornmeal Crust and an amazing Cornmeal Chicken and Waffles that I am still dreaming about.
Today is the last recipe in the cornmeal series. For this recipe, I decided to embrace my Jersey roots for inspiration with the Pepper and Egg Arepa Sandwich.
Pepper and Egg Subs (or Sandwiches/Hoagies) are a popular menu item at Jersey diners and pizza shops. My midwestern husband had never had a Pepper and Egg Sandwich so being the good Jersey girl that I am, I whipped one up for him for the perfect Sunday breakfast (although these sandwiches can also be enjoyed for lunch or dinner). Instead of serving the Pepper and Eggs on bread I served it as Pepper and Egg Arepa Sandwich, replacing the traditional sub roll with an arepa.
Arepas are little corn cakes that are enjoyed in various Latin American countries including Columbia, Venezuela and Costa Rica. Although I remember a version of arepas growing up in my Puerto Rican household and my hubby thinks they remind of sopes, which he grew up eating in his Mexican household. Arepas are so easy to make and include just P.A.N. Cornmeal, warm water, salt and a little bit of vegetable oil to make a simple dough.
Once the dough is made you form these small cakes, being careful not to make them too thick or they will have a hard time cooking. I cooked mine of a cast iron griddle which I lightly greased and then finished it the oven.
While the arepas finished baking in the oven, I cooked some beautiful, fresh peppers. Peppers are growing so beautifully in Jersey right now and they tasted absolutely divine in this Pepper and Egg Arepa Sandwich. I used green and orange bell peppers but truthfully you can use any color bell pepper you have on hand – or even Italian Long Hots for an extra kick.
There’s nothing quite like discovering a culturally new ingredient that ends up a pantry staple. P.A.N. Cornmeal, a staple ingredient already in most Venezuelan homes is making its debut in the U.S. and has allowed me to explore so many different kinds of tastes and foods. I would have never tried to eat a beloved sandwich any other way, but after trying this Pepper and Egg Arepa Sandwich, I’m not sure I can eat them any other way – plus they are gluten-free!
For even more quick and easy recipes and ideas using P.A.N. Cornmeal, the number one cornmeal in South America, check out the P.A.N. Tumblr page (http://panrecipes.tumblr.com/). You can find P.A.N Cornmeal in the Latin section of your grocery store or here on Amazon.
- 1 1/4 cup luke warm water
- 1/2 teaspoon salt
- 1 cup P.A.N. white cornmeal
- 2-3 drops of vegetable oil
- 2 bell peppers, deseeded and sliced into long strips
- 6 eggs, beaten
- Place the water and salt in a bowl and stir to dissolve. Add the cornmeal and oil and mix with your hands. Once most of the water has been absorbed you will have a tacky dough. Allow to dough to rest for 5 minutes while you deseed and slice your peppers and beat your eggs. Heat a small non-stick frying pan and sautee your peppers until soft. Preheat a cast iron griddle or frying pan over medium heat, lightly greased with oil. While peppers are cooking take a handful of the dough and start shaping patties - avoid cracked edges and try not to make them thicker than 1/4 of an inch. Place the areas on the hot griddle (or pan) and cook until they start to turn golden brown (about 10 minutes per side). Once browned, place arepas in warm oven and allow to finish to cook in oven for about 5 minutes. Add eggs to pepper mixture and cook. Carefully slice open arepa and fill with pepper and egg mixture. Serve warm.
- Arepas can be filled with a variety of fillings including meat and cheese.
- Arepas will sound hollow when done if lightly tapped.
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.
This is a sponsored post in collaboration with P.A.N. Cornmeal.