Pepper and Egg Sandwich - MSP
Couple of questions about this great sandwich that comes around during Lent:
1) Anyone know of places in the Twin Cites that has a good pepper and egg sandwich? Chris and Robs?
2) If no, does anyone have a good recipe for this delicious sandwich? Please include best place to buy the most important part, the bun!
re: The Dairy Queen
Dairy Queen - I'm not surprised you never hear of pepper and egg sandiwiches!
No one i know outside my family has ever heard of 'em either!
It's an Italian American staple and I know my mother had to have one for breakfast on her wedding day in 1956!
Trauty - "the bun" ??
Where I come from (Brooklyn, NY) - only a good crusty Italian bread will do.
Anyhow it's dead simple to make - just saute some sliced peppers (red & green) in some olive oil or butter, I wait until they are pretty soft, then add your eggs (you could add milk if you want - and salt & pepper). put it all on some buttered bread!
Wow I am craving them right now!
TDQ, I hadn't heard of them until I moved to the Chicago area. Had my first one at Portills and loved them ever since. Can't really find them here in the MLPS area. A great meatless option to the lenten meatless Fridays.
NellyNel - please excuse my semantics faux pas, of course I meant bread. :) Thanks for the quick and easy recipe!!
The pepper and egg sandwich is an Italian sandwich which I presume came about around Lent. However, in my family, it was something of a sandwich that your grandmother made you to when you were going out on a fishing boat, or, when you were making that 7 hour drive home after visiting for the holidays. In other words, a great sandwich to eat at room temp when no refrigeration or cooler was around. No mayo to go bad on you!!!!
Always made with a fresh hardroll.
Get the frying pan going with some olive oil, throw in either Italian frying peppers (cubanelle), or , green peppers, a large onion, some garlic, some Italian Long Hots, if you like heat, and let it go until they cook down. Add salt and pepper and pour in 4 or 5 beaten eggs, a handful of parmesan or Romano cheese, and cook until done. Throw on a roll and it'll last all day long!!!!! Awesome sandwich.
Pardon the interruption, folks, but please limit your discussion in this thread to where pepper and eggs sandwiches, or the ingredients to prepare them, can be found in the Midwest.
If you want to share recipes for preparing them, please do so on the Home Cooking board.
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