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Pepper & Egg Sandwich - A Lenten Special

  • Nab Mar 9, 2011 06:43 AM
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'Tis the month for this Friday sandwich special.

There are enough Greek hoagie & grinder shops in this town to fulfill the need all year round, and I do exploit this on occasion.

Where are you getting a proper fix ?

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  1. My fix would be the potato and egg from Sam Scola's in the North End. Absolutely Delicious. Now I have to take a ride into town to get one. If you eat the whole thing, you'll need a nap. They actually do a real good pepper and egg as well. But, the potato and egg is a must. Did I say Absolutely Delicious?
    Enjoy,
    CocoDan

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    Scola's Restaurant
    101 Broadway Rd Ste 6, Dracut, MA 01826

    9 Replies
    1. re: CocoDan

      I think the North End Scola's is long gone - I think there is a Hot Tomatoes in the old location on North Street?

      1. re: Bob Dobalina

        Hot Tomatoes was closed as of a couple of months ago. Not sure if it has reopened or if something else has gone in.

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        Hot Tomatoes
        261 North St, Boston, MA 02113

        1. re: bear

          Sorry about the bad info on Hot Tomatoes - the signs are still up.

          And Coco, I googled Scola's and there appears to be some listings for one in Southie.

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          Scola's Restaurant
          101 Broadway Rd Ste 6, Dracut, MA 01826

          Hot Tomatoes
          261 North St, Boston, MA 02113

          1. re: Bob Dobalina

            North End Hot Tomatoes is still closed. there is one near downtown crossing though

            1. re: Bob Dobalina

              There is a SMALL Scola's located in the International Cargo Port building located water side AFTER the International Design Building on Black Falcon Avenue. still good........

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              Scola's Restaurant
              101 Broadway Rd Ste 6, Dracut, MA 01826

          2. re: Bob Dobalina

            B.D., You're right. I think they are still on one of the piers in Southie. I remember going there about a year ago. I'll make my own for now. McKay's in Quincy makes a good egg+ sandwiches.
            Enjoy,
            CocoDan

          3. re: CocoDan

            Those *were* the best!!! Years ago I worked for an Italian family in the Jeweler's building downtown, and they would sometimes bring those sandwiches in for us on a Saturday morning. Pure heaven!

            1. re: CocoDan

              Some years ago, I heard about the potato and egg s'wich when I visited on LI. What kind of bread and seasonings do/did they use at Scola's?

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              Scola's Restaurant
              101 Broadway Rd Ste 6, Dracut, MA 01826

              1. re: lemons

                Scola's used a braided scalli roll. Seasoning was in the potato and egg during the cooking process. It really didn't need anything else. It was amazing.
                CocoDan

            2. My vegetarian son loves these as well. He has recently enjoyed the old school ones at Bob's and La Cascia, both in Medford, and Prima's on Broadway in Somerville. With hot peppers and lots of melty cheese it is a lovely sandwich.

              Not exactly an answer to your post, but if you are looking for a meatless sub, the guy at the counter at Monica's Mercato made my son a gorgeous and delicious roasted vegetable sub a few weeks ago. I'm not sure if they always have the veggies, though.

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              La Cascia's
              418 Main St, Medford, MA 02155

              3 Replies
              1. re: bear

                Sounds good......vegetarian but eats eggs? Sounds conflicted.... ;-)

                1. re: River19

                  Eggs aren't meat. You're thinking of vegans, who avoid all animal products (eggs, dairy, honey, leather, etc).

                  1. re: River19

                    ovo-lacto vegetarians. I'm one too.

                2. If in Eastie, go to Meridian Market for good Pepper & Egg. Also good fish specials.

                  1. A mix of green & red pepps, sweatin to the oldies on a flattop slicked with garlic-infused oil. Followed by a swirl of eggs with copius grinds of cracked black pepper. I like my scramble in this format to be on the hard side, browned in parts. In Chicago, the sandwich is found at all the Italian Beef stands, where the ideal condiment, giardiniera, is plentiful. When I can around here, I'll go for hot peppers of some kind. Occasionally lily-gilding with a schmear of mayo.

                    Riverside Pizza is a hoagie joint near my office that I have a thing for. They have a respectable pepp'n'egg, particularly because I like their hot pepper condiment, though I wish they had a crustier bread available for this sandwich instead of the squooshie white stuff.

                    Noticed it was the special at Vinny's on Friday (every Friday, in fact), though I could not be kept from the pan-fried veal and a mountain of mafalde.

                    Riverside Pizza
                    305 River Street
                    Cambridge, MA

                     
                    2 Replies
                    1. re: Nab

                      I drive by Riverside quite often, but have never been in there (probably because at night there are some very seedy types hanging out front). How are the other subs there? What are your favs?

                      1. re: Gabatta

                        Hey Gabatta - today I had my standby, what hopefully will one day be my namesake (unlikely), and what I get about 43 times out of 50 when I visit Da Riv -- the hot'strami. Here's how I do it - small 'strami, hot, provolone, mustard, toasted. A civilized helping of high-grade commercial pastrami, hot and meaty, slightly crispified, with a molten stretchy strip of provolone and a sharp schmear of ol' yeller mustard. It'll kick your salivary glands into high gear.

                        It's a very friendly place. The hot'strami just happens to be my favourite sandwich, but it deserves a seperate thread unto itself to discuss the other gems. I'll fire one up.

                    2. I'm devoted to the pepper and egg grinder at the Boston House of Pizza located at the west end of the BU campus: 164 Armory Street, just off Commonwealth Ave. Delicious and slightly smokey.

                      The owner, Peter, is awesome and knows your name after your second or third visit -- a feat, considering how many students filter in and out of there.

                      1. A friend just recommended the pepper & egg sandwich at Pasta Market Cafe in Malden. (I haven't tried it yet - too busy eating the pasta).

                        http://www.maldenhomepage.com/Userfil...

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                        Pasta Market Cafe
                        237 Ferry St, Malden, MA 02148

                        1. I'm having a craving so I thought I'd bump up this thread to see if anyone has suggestions for the general Waltham/Lexington/Belmont area.

                          2 Replies
                          1. re: bear

                            Sorry I don't have one.....but I was thinking it would awesome if Domenic's started doing one on their insanely good bread....I checked and they do not offer that :( Maybe a suggestion is needed......

                            1. re: Science Chick

                              Oh, yeah. Domenic's would be awesome. I'll send them an email. They do specials from time to time, so they might be open to it.

                              I ended up at Angelino's which is almost across the street from Dom's. Sadly, it was pretty boring. Very lightly cooked green peppers, and hardly any of the requested hots. Roll was fresh, though, and the young guy cooking was sweet. My husband's Italian was meh. I probably won't go back.

                              Let's hope Dom's gets inspired.

                          2. A current thread at the top of the page discussing Leone's in Somerville reminded me that they have an entire section of the menu dedicated to egg subs (over a dozen).

                            http://www.sub.leonessubandpizza.com/...

                            2 Replies
                            1. re: Nab

                              Egg bomb? What eez zis egg bomb?

                              1. re: lemons

                                I'd guess a steak bomb with eggs instead of steak.

                                Good to see an inner-ring sub shop that knows a steak bomb needs a second meat, too.

                            2. The best I've had, and it's been a while, is the hidden gem of Sal and Betty's on L St. in Southie. Great pepper and egg, potato and egg and possibly the best eggplant parm I've ever had.

                              1. I've been thinking about P&E sandwiches again. Anybody out there on the same page ?

                                6 Replies
                                1. re: Nab

                                  Man I would love one of these......any word on whether Domenic's might do them. Any other Waltham suggestions would be appreciated! :)

                                  1. re: Science Chick

                                    Hey, Science Chick, I just emailed Dom's and Ciro (owner?) got back to me right away. He said he'd do a frittata with a pepper cooked in, topped with one with a little kick cooked down and put on top, and cheese optional. Maybe some arugula. Not the classic egg and cheese that Nab is seeking, but sounds delicious.

                                    He also offered a fish torta with steelhead trout, and that went over well so they'll be offering something similar as well.

                                    Really friendly and enthusiastic response. Makes me feel good about frequenting the business!

                                    1. re: bear

                                      Thanks, good to know!

                                  2. re: Nab

                                    Sorry to say I haven't been able to find a good P+E anywhere. I make my own now. I'll have to make one thisweekend. I now roast the potatoes with a little olive oil and some parsley, before I cook with the eggs (make sure the eggs are room temp. Wow! My mouth is watering.
                                    Enjoy,
                                    CocoDan

                                    1. re: CocoDan

                                      I can never get the peppers the way I've had them in the past when I make myself. Maybe cutting, tossing in EVOO and roasting, rather than sauteeing?

                                      1. re: Science Chick

                                        Ideally they're fried in some olive oil (maybe even garlic-infused if you wanna get fancy), but the real issue I have with most sub-shops is the oeufs. Usually, it's a rush job and the eggs get hard-cooked in big chunks and there's zero integration of pepper and egg. Takes a skilled grillman to get it right.

                                        ChickenBrocandZiti mentions Sal & Betty's which I've also heard good things about elsewhere. Leone's seems like a highly probability for righteousness, too.