Denver Sandwiches - again and again

Hello, here we are again, still talking, cooking, and eating Denver sandwiches!! I agree with Paul's comment, making the sandwich in the pannini press makes for a great Denver sandwich. Following are some of the ways we have been experimenting with Denver sandwiches.
When Denver sandwiches and omelets first came into being only GREEN peppers were available, now we have red, yellow, orange and colors in between. They are sweet, mild and add a lot of flavor to the eggs. Also we are more adventerous cooks and adding a new ingredient is the way to go. Some examples are left over Caprese, diced and scattered on top of the omelet and let the mozzarella soften and melt a bit, a wonderful addition. Leftover hamburger, steak, roast beef can be sauteed with the peppers. I do use all colors of peppers and I think to be true to the original sandwich you must use green pepper or really you cannot be allowed to call it a Denver Sandwich!! To be a truly Minnesota edition you must use SPAM, either diced and sauteed with the peppers, onions and mushrooms or sliced and fried separatly and put into the sandwich (One day soon we will do a blog on SPAM). I enjoyed reading all of the comments, keep them coming! In the next day or so I will be a posting a general recipe for a Denver sandwich or omelet, please feel free to add your own version. And on to other subjects.