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.

Comments

Post a Comment

Popular posts from this blog

Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som...
Read more

London Broil With Bordelaise Sauce

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,   grilled asparagus, and a hearty red wine and you have a meal fit for a King and Quee...
Read more

Smažené žampióny: Czech Fried Mushrooms

Image
A great savory Czech appetizer or even main course are mushrooms. A commonly served mushroom dish is Smazene zampiony or fried mushrooms. These tasty little  nuggets pair nicely with a cold pilsner or even a glass of wine. As much as I enjoy tasting deep fried foods, I am not a big fan of the deep frying process in the kitchen given the potential mess involved. Also, if I am going to break out the deep fryer or iron skillet for frying, I will usually have several deep fried items in mind to make the effort worth the clean up. For example, if I deep fry mushrooms, I will also consider coating and frying up some zucchini, cauliflower, and even cheese. (Please check out my other post on Czech fried cheese). When deep frying appetizers or even chicken, I prefer to cook with my fry daddy kept in the garage. I will set up a portable table and fry away in my garage which keeps the odor of the oil out of the home. Fried mushrooms are a hit in my home and these go nicely with a sauce accomp...
Read more