Peppers& Eggs (and Sausage)

Back when Catholics did not eat meat on Fridays, Italian Beef and Hot Dog Stands in Chicago sold Peppers and Egg sandwiches on Fridays.

These were scrambled eggs with Sauteed bell peppers served on a Gonnella Roll. Last Friday stopped at Carm's in Hillside while visiting Chicago and found they still have this Friday special. Since the lifting of the meat ban, it's also available with Italian Sausage as pictured.

At least you won't go to H now, but that sounds like a heckuva good sandwich. Was/Is it only sold on Friday's?
I'm interested in kinds of rolls/buns. The one you mentioned, is that a brand, or a type of bun?

quote:

Originally posted by Tommy2dogs

Back when Catholics did not eat meat on Fridays, Italian Beef and Hot Dog Stands in Chicago sold Peppers and Egg sandwiches on Fridays.

These were scrambled eggs with Sauteed bell peppers served on a Gonnella Roll. Last Friday stopped at Carm's in Hillside while visiting Chicago and found they still have this Friday special. Since the lifting of the meat ban, it's also available with Italian Sausage as pictured.

A lot of pizza joints here in the NY area list egg & pepper heroes/sandwiches on their menu. Some throw potatoes in as well. Not sure if these are options for those Catholics who still avoid meat or just an old tradition.

Yummy

quote:

Originally posted by Tommy2dogs


Back when Catholics did not eat meat on Fridays, Italian Beef and Hot Dog Stands in Chicago sold Peppers and Egg sandwiches on Fridays.

These were scrambled eggs with Sauteed bell peppers served on a Gonnella Roll. Last Friday stopped at Carm's in Hillside while visiting Chicago and found they still have this Friday special. Since the lifting of the meat ban, it's also available with Italian Sausage as pictured.

Looks good. I would have substituted the bell pepper with some serranos, though.

I haven't had peppers and eggs in years. I used to love it -- especially with sausages and onions.

One of the restaurants that I worked at in Boston was owned by a small-time gangster (brother of Joe Tecce.......from the famous Joe Tecce's restaurant). Often we would go together to the Boston Fish Pier, the produce market, the meat markets, buying for the restaurant. Afterwards we would be starving and head over to the North End (Boston's Italian district where the entire neighborhood smells like garlic) and wolf down a couple of egg and potato sandwiches on crusty Italian bread. They were delicious!

quote:

Originally posted by carlton pierre

At least you won't go to H now, but that sounds like a heckuva good sandwich. Was/Is it only sold on Friday's?
I'm interested in kinds of rolls/buns. The one you mentioned, is that a brand, or a type of bun?

Gonnella is an old Chicago Bread Company. They actually make bread especially for Italian Beef and Sausage sandwiches. It is a long loaf like a baugette but bigger in diameter. They are cut to order for the sandwiches. They are delivered fresh daily and can be seen in their large bags outside the front doors of the beef stands in the morning before the places open. ( aloso used for sub sandwiches) Gonnella also make a long roll which it sells mainly to Italian Beef Places in other parts of the country. It is not the same and just another reason Italian beef is not as good outside of Chicago.

Gonnella also makes the same poppy seed and plain hot dog buns as Alpha Baking Company(S.Rosen/Mary Ann). They deliver daily in the Illinois, Wisconsin, and Indiana.
www.gonnella.com
Alpha Baking Company has a plants in Illinois, Wisconsin and Indiana.
www.alphabaking.com

Peppers and eggs have been on my menu at home since i was old enough to chew! Was often in my lunch bag on fridays. I s make them now often--using either fresh roasted peppers--of various kinds--or roasted peppers packed in oil.They are also a major "comfort fodd" for my brothers and I---esp, since mom,dad and my grandparents are gone---the aroma of them cooking brings on a rush of memories that bring a smile to my face--i wonder if i like them more because of the flavor or the memories

Growing up in an Italian community in upstate New York, we used to have Eggs and Pepper sandwhiches all the time, they must be done with olive oil. I love them when you stuff them into a fresh loaf of Italian bread. Now days I also use Italian sausage or Portuguese Chorizo or Linguica. also, with a good dusting of Italian hard cheese on top.