Satriale's Pepper and Egg Sandwich

Pepper and egg from Satriale’s used to be a simple thing. Peppers, eggs, little oil - boom, you’re done. Now look at this thing. Eggplant? Provolone? Roasted garlic… mayonnaise? What is this, the Esplanade? But… I’ll tell ya what. The peppers are sweet, eggs are fluffy, eggplant’s fried just right - not greasy, which is a miracle in this day and age. The provolone’s got some bite, and that garlic sauce - yeah, it works. It’s rich. It’s heavy. It’s the kind of sandwich that makes you sit down and think about your life choices.

Ingredients

For 2 sandwiches

2 sub rolls
1/3 cup mayonnaise
1/4 cup chopped parsley
3 roasted garlic cloves
6 slices provolone cheese
12 Slices of Breaded Eggplant
1 tbs olive oil
1 Italian pepper
1/2 green pepper
1/2 yellow onion
1 tsp dried oregano
4 large eggs
salt and pepper
1 tbs parmesan cheese
1/2 cup grated mozzarella cheese
2 tbs hot red pepper spread

Directions

Pre-heat broiler. Slice open sub rolls and spread a thin layer of mayonnaise on the inside of the roll and broil to golden brown.
Place provolone cheese on hot broiled sub roll. Top with breaded eggplant
With remaining mayonnaise, mix in the chopped parsley and roasted garlic. Spread on top of breaded eggplant. Top with hot red pepper spread and grated mozzarella cheese.
Heat olive oil in a skillet over medium high heat. Chop the Italian and green peppers and onion into 1 inch pieces. Saute the vegetable in the skillet until they become soft and the onions translucent, toss in the dried oregano. Remove from skillet and top sub with the vegetables.
For the eggs, using the same skillet, whisk eggs together in a small bowl with 1 tbs water, season with salt and pepper. Add eggs to the hot skillet and whisk the parmesan cheese into the eggs. Top sub with cooked scrambled eggs.
Close sandwich and serve.