At Freddie's, an old-school Bridgeport pizza place, the menu is overflowing with Chicago food nostalgia. On the board, the pepper and egg sandwich lists four eggs, which is maybe three too many eggs to include on a breakfast sandwich, so plan on sharing. The green and yellow bell peppers are sautéed until they're pliable and sweet before being wrapped between heaps of fluffy scrambled eggs and piled onto lightly buttered Italian sandwich bread. There's an option to add sausage, so if it isn't Friday or if you aren't Catholic, go for it. As with most of these sandwiches, you'll need a bite of heat or vinegar. Choose your poison: hot sauce or giardiniera (or both). $5.45.
When you mention pepper and egg sandwiches-a common breakfast choice among casual take-out joints that's extra popular during Lent-Chicago splits into two camps. Those not originally from the city will look at you perplexed, and ask what you're talking about. Those born and bred in Chicago or the surrounding suburbs will defensively hiss in distrust, spitting out the name of their favorite restaurant and condiment choices, challenging you to oppose them.
Classically, the sandwich is composed of scrambled eggs and bell peppers and served on Italian bread, though no two are exactly the same. Below are a few of our favorites, along with tips and instructions for those who have yet to indulge.
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