Italian Pepper and Egg Sandwich

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“Although, you can find this sandwich on the menu at many diners, my favorite place to get one of these is right in my own kitchen. Back in the day, when the Catholic religion had a "no meat on Fridays" rule, Mama often made these for Friday lunch (and, sometimes, supper) for my brothers and me. In Chicago, especially during the Lenten season, many of the Italian beef stands offered this sandwich as an alternative to meat on Fridays ( I think that this is possibly how this sandwich came about). Whatever the case, I love this sandwich (and, I don't wait til Friday) and it brings me back to a simpler time!!!!”
2 sandwiches

Ingredients Nutrition

  • 59.14 ml olive oil
  • 1 medium onion, thinly sliced
  • 2 green bell peppers, cut into strips (or 2 red bell peppers, or one of each)
  • 2 garlic cloves, minced
  • 4 large eggs
  • 59.14 ml grated parmesan cheese (or grated Romano cheese)
  • salt & fresh ground pepper, to taste
  • 2 fresh hoagie rolls (torpedo or grinder rolls, or 4 slices of fresh Italian bread)
  • jarred hot giardiniera (optional, usually found in the pickle aisle of your supermarket or Italian delicatessens)


  1. In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
  2. Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
  3. Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.

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