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Another Sopranos sandwich video over here! This time it's the pepper and egg sandwich that junior regretted not having. The man is full of regrets and this sandwich might be his deepest one. This is a simple sandwich but perfect in every way. The sandwich originated in Chicago where it was served out of Italian Beef shops during lent when Fridays were meatless. For me, this is an all year round sandwich, it is just too good! This sandwich is all to taste so adjust the ratio of ingredients to your liking.
PEPPER AND EGG SANDWICH WITH PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 1
Ingredients
Extra virgin olive oil, to taste
Unsalted butter, to taste
Yellow onion, finely chopped, to taste
Cubanelle or green bell pepper, cut into small strips, to taste
Salt, to taste
Freshly cracked pepper, to taste
Eggs, to taste
Parmigiano-Reggiano, to taste
French loaf or roll, sliced in half, removing crumb is optional
Method
In a pan on low-med heat, add a generous amount of extra virgin olive oil, butter, onions, peppers and season with salt and freshly cracked pepper. Cook the peppers and onions down until softened and they begin to break down. You aren't looking to get colour, you want to cook everything down almost until wilted. You can top with a lid to help steam and speed up the process.
In a bowl crack eggs and season with salt and freshly cracked pepper. Whisk and then add to the pan with the onions and peppers. With long slow strokes with the spatula move the eggs around so that they don't scramble too much. You want fairly large chunks of egg.
Lay bread down and cover with Parmigiano-Reggiano, top with pepper and egg and any excess oil and butter. Wrap in foil to soften everything up and enjoy.