Pepper & Egg Sandwich - A Lenten Special
'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 ?
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?
101 Broadway Rd Ste 6, Dracut, MA 01826
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.
418 Main St, Medford, MA 02155
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.
305 River Street
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.
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.