Summary of "Pepper and Egg Sandwich from The Sopranos"

Pepper and Egg Sandwich from The Sopranos

Ingredients

Italian frying peppers (Cubanelle peppers preferred; green bell peppers as a substitute)
Yellow onion (about a quarter of a small onion)
Eggs (about 4)
Extra virgin olive oil (generous amount)
Butter (optional but recommended for richness)
Salt and freshly cracked black pepper (to taste)
Cheese (optional): low moisture mozzarella, provolone, or Reggiano Parmesan
Soft French bread or roll (no toasting; optionally remove some crumb for less bread inside)

Equipment

Large pan (big enough to hold peppers and eggs)
Whisk
Spatula
Foil (optional, for wrapping sandwich)

Method

Prepare Peppers: Remove seeds and membranes from the peppers, then cut into small strips.
Prepare Onion: Dice about a quarter of a small yellow onion.
Prepare Bread: Use a soft French roll or bread; warm it without toasting. Optionally, remove some crumb to reduce the bread amount inside.
Cook Peppers and Onions: Heat a generous amount of extra virgin olive oil and some butter in a large pan over low to medium heat. Add diced onions and peppers, season with salt and freshly cracked black pepper. Cook gently without browning until softened and almost wilted. Use a lid to help steam and speed cooking.
Prepare Eggs: Crack eggs into a bowl, season with salt and freshly cracked black pepper, and whisk until combined.
Add Eggs to Peppers: Pour eggs into the pan with softened peppers and onions. Use long, slow strokes with a spatula to gently cook the eggs, avoiding over-scrambling. Cook to desired consistency.
Add Cheese (Optional): Sprinkle a healthy amount of cheese (such as Reggiano Parmesan) on top of the eggs while still in the pan, allowing residual heat to warm but not fully melt the cheese.
Assemble Sandwich: Spoon the pepper and egg mixture onto the warmed bread, including any excess oil and butter from the pan.
Serving Tip: Wrap the sandwich in foil before cutting to keep it warm and allow the bread to soak up the oils and moisture, resulting in a slightly soggy but flavorful sandwich.

Chef Tips and Notes

Italian frying peppers (Cubanelle) provide preferred flavor and texture over green bell peppers.
Butter adds richness when combined with olive oil, though it is not traditional.
Cook peppers and onions gently without browning to preserve softness.
Cheese is optional; adding it last and warming it gently enhances flavor without overpowering.
Wrapping the sandwich in foil before eating helps keep it warm and moist.
Bread should be soft and warm, not toasted, for authentic texture.
The sandwich is traditionally eaten during Lent when meat is avoided, originating from Chicago Italian beef shops—not New York/New Jersey.

Variations

Substitute green bell peppers for Italian frying peppers.
Cheese options include mozzarella, provolone, or Reggiano Parmesan.
Bread can be served with or without crumb (“Coro or Senza”).

Presenter/Channel: The recipe is presented casually with references to The Sopranos, particularly Junior Soprano’s love for the sandwich. The full recipe and details are linked in the video description.