Pepper and egg sandwich recipe

Long a Chicago Lenten tradition, especially on Fridays, the humble pepper ‘n’ egg sandwich is so much more than the sum of its parts. But there’s no reason to only enjoy them during the Easter season. Hell, eat them on Halloween for all I care.

Here’s how I make one:

Olive oil or butter
~2T diced bell pepper
3 eggs
splash of half-and-half
generous finger-full of romano
pinch oregano
dash of granulated garlic
S&P
And the optional secret ingredient: a dollop of chicken soup base
6” of Italian bread

Sauté the peppers in fat of choice. Whisk together the rest of the ingredients (well, not the bread, you mope). Stir it around, scrambled like. Remove from heat just before cooking through to allow for residual cooking. Serve in the bread you hopefully reserved. Eat and repeat.

-ramon

I like mine with fried eggs over easy, sauteed red & green peppers on top, on sliced italian bread toast. Sometimes with a slice of provolone.

Buona Beef pepper and egg sandwich

Man, I was on the edge of my seat wondering if one of the two of them were going to have to pretend to eat that raw egg masterpiece.

I thought the same thing. I knew she wouldn't touch it with a little one on the way...

Liz in Norwood Park wrote:I like mine with fried eggs over easy, sauteed red & green peppers on top, on sliced italian bread toast. Sometimes with a slice of provolone.

Thanks for this suggestion. I've never been interested in trying a pepper-and-egg sandwich, imagining it to be a sort of loaf slice of scrambled egg with some softened green pepper slices. Your version sounds much tastier.

bobbywal wrote:Man, I was on the edge of my seat wondering if one of the two of them were going to have to pretend to eat that raw egg masterpiece.

LOL! The magic of television!

I did make a fully cooked version for lunch yesterday. It was pretty good. I did add slivered onions to cook along with the peppers.

Katie wrote:I've never been interested in trying a pepper-and-egg sandwich, imagining it to be a sort of loaf slice of scrambled egg with some softened green pepper slices.

I've always found that adding some giardiniera is what puts a pepper & egg sandwich over the top for me. Also, making it a combo with an Italian sausage is pretty good, too (although I realize that it defeats the purpose of this sandwich for some).

Today's restless cooking drew me to SeriousEat's Pepper and Egg Sandwich Recipe written by Chicago's very own Nick Kindelsperger.

Of course, I made some adjustments: instead of an Italian Roll, I used Mary Ann (Rosen's) hot dog buns. The last survivors of a 16-bun package bought at Costco a few weeks ago.

Instead of Gruyère cheese, I had a piece of dried Swiss cheese I chopped up in as many small bits I could manage plus some Parmesan. It was that combo or some Cheddar cheese, blue cheese or smoke gouda.

It was suggested to dress this sandwich with hot sauce or ketchup for the national audience. I am sure people from Chicago might entertain Giardiniera. We ate the same as-is and liked it.

Regards,
Cathy2