Egg and Pepper Sandwiches

Egg and pepper sandwiches are a Chicago-area Lent tradition, especially among Italian-Americans. During February, March, and April, these sandwiches can be found at many hot dog stands or delis in Chicago. The sandwich is often available only on Fridays to accommodate the Catholic tradition of not eating meat on Fridays during Lent. But there is no reason to save these sandwiches just for Lent. They make a fast and easy meal any time of the year.

The name of the sandwich really says it all--egg and pepper. But pepper here means bell pepper, not black pepper. Although any type of bread could be used, the best bread to use is soft Italian rolls from either Gonnella or Turano, two major suppliers of Italian breads in the Chicago area. Any other sub-type roll could substitute if you can't find good Italian rolls, but for me, the Gonnella or Turano rolls are the best. The Italian rolls have a certain texture that is good for holding together messy sandwiches. Also, the flavor of these rolls compliments the egg and pepper well. I toasted these rolls for just a few minutes in a warm oven to give them just a little crunch.

Egg and Pepper Sandwiches

• 2 green bell peppers
• olive oil
• 6 eggs
• 2 Tbsp. milk
• 3 soft Italian rolls

Wash the bell peppers, remove seeds and cut into two inch strips. Put a small amount of olive oil in a pan and turn on to medium heat. Add the peppers. Cook until the peppers are tender.

Meanwhile, crack the eggs into a bowl and add the milk. Beat the eggs well. Once the peppers are tender, add the eggs to the pan and stir constantly so the eggs do not stick. Cook until the eggs are done. Spoon the egg and peppers onto the Italian roll. Enjoy!