Come along for a visit to Dan's kitchen and a tutorial on how to make a traditional peppers-and-eggs sandwich, declared by our columnist as the official sandwich of Labor Day weekend.----It’s a modest but delicious shift-worker’s lunch. So it’s a tribute to workers. And it’s made with a fresh ingredient from the late-summer garden. So it has the seasonal thing going for it, too. What's not to like?----Labor Day Peppers-and-Eggs SandwichIngredients4-5 sweet green peppers (cubanelles, if available, but bell peppers will do)4 eggsTBS grated Parmseanpinch garlic powderItalian bread or rollsMethod- Remove stems and seeds from peppers. Rinse peppers, then cut into quarter-inch slices.- Heat olive oil in cast-iron skillet; add peppers just before the oil starts to smoke.- Reduce heat and cook peppers for a few minutes, until they become soft, but not mushy. - Beat eggs and pour them over the peppers. Cook for 30 seconds, then flip with a spatula.- Sprinkle with salt and grated Parmsean, and a pinch of garlic powder.- Turn off stove and let residual heat finish cooking while you slice the bread or rolls.- Make three or four sandwiches, wrap them in foil, and let them sit for at least an hour to soften bread and infuse with flavor. Linkshttp://articles.baltimoresun.com/2014-08-30/news/bs-md-rodricks-0830-20140829_1_meal-bell-peppers-thanksgivinghttp://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bs-md-rodricks-sandwich-20170901-story.htmlhttp://articles.baltimoresun.com/2014-08-30/news/bs-md-rodricks-0830-20140829_1_meal-bell-peppers-thanksgiving