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Saturday, March 13, 2010

Classic Pepper and Egg Sandwich Recipe

During the Lenten season, holy days and Fridays are considered meatless so that means a lot of fish and pasta dishes. It also means cooking with eggs more frequently. I have a regular standby Friday lunch item that I have enjoyed the past thirty or so years. It is the pepper and egg sandwich. I am not sure where this sandwich found its roots though it seems to be Italian based as many Chicago neighborhoods fancy this delectable meal as many pizza and Italian beef joints serve this up year around (not just the Easter season). I like this sandwich as it is a welcome relief from egg salad and I am a big fan of peppers (mild) and hot. I suggest you give this one a try.



Classic Pepper And Egg Sandwich Recipe


2 tbsp olive oil

4 eggs, beaten with 1 tablespoon of milk or water

1 clove garlic, minced

1 green pepper, julienned

1 red pepper, julienned

1 large loaf of French Bread cut into four sandwich rolls

Romano cheese

Salt and pepper

Crushed red pepper flakes (Optional)

Gardinera (Optional)

½ onion julienned (Optional)



Method

1. Heat large skillet or sauté pan over medium heat.
2. Add olive oil, peppers and (onions and crushed red pepper if using).
3. Saute until tender, then add minced garlic.
4. Add a about a 1/3 cup of Romano cheese to the beaten egg mixture and beat together.
5. Pour egg mixture on top of sautéing vegetables.
6. Add a dash of salt and pepper
7. When eggs are cooked serve into bread and top with gardinera (optional) and additional Romano cheese if desired.

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