I don’t know exactly when this humble sandwich had it’s beginning, but I’ve been eating this since I was a little kid. It’s usually offered primarily during the Lenten season in many of the Italian beef stands here in Chicago land, and on Friday’s, as an alternative to meat. Yes, way back when, the Catholic religion had a “no meat on Friday” rule and I think that’s how this sandwich all came about. I have to admit, even though I can find this sandwich close to where I live, and in some places it’s on the menu all year long, my favorite place to get this is right out of my own kitchen!!
Why? you might ask? Because I always think it taste’s blah there, never enough seasoning, you know, salt pepper, Romano! you can’t be skimpy with the ingredients!! It’s all about the flavor! the blending of the olive oil with the scrambled eggs and cheese, oh, and you must have good crusty bread, none of that white spongy stuff will do here!
With that being said, here’s how you put it all together… Saute your sliced peppers in olive oil that have been seasoned with salt, pepper, and granulated garlic, till tender not mushy. Next, scramble up some eggs that have been seasoned with salt, pepper, and a generous amount of Romano cheese, don’t be skimpy on the cheese, this is what makes it so good!! Pour it all over your peppers till it sets up. Place it in some crusty bread, and if you like hot stuff like I do, a little Hot Giardiniera to top it off!!
It’s warm, satisfying, and beats a cold sandwich any day!!!