Big City Style Italian Sausage & Egg Sub Sandwich!
Today's breakfast sandwich is like what may be find on a Philadelphia or New York Italian sub shop menu. When I was cooking in Philadelphia early in my career, I noticed that nearly every sub shop had an Egg Sub on the menu. Even if the sub shop did not open for breakfast, there were plenty of people in the city who worked the night shift and they often started their day with an Egg Sub.
Nearly every good sub shop in Philly is owned by locals. Local folks in cities like Philly really do shun national chain restaurants, because they prefer real deal authentic food. In most east coast big cities, supporting the locally owned Italian sub shops is really where its at and this is the way to gain respect.
Italian sausage was on nearly every sub shop menu in Philly. In a Philladelphia sub shop, if the menu board says sausage, then this refers to Italian sausage only! Kielbasa is always listed by its own name on a menu board. The same goes for smoked sausage. Sometimes you get a choice of mild or spicy Italian sausage. Cheese is extra in some sub shops, or it can be included in the price. Onions and peppers usually offered for no extra charge. Tomato sauce is also is usually a free option.
For those who are not familiar with the word "Sub" in a sandwich context, "Sub" is a description of how the sandwich looks. The sandwich looks like a submarine!
Subs can be hot or cold sandwiches. "Grinder" is the name for a hot oven baked sub and this name is never used to describe a cold sub sandwich. Technically, today's Italian Sausage & Egg sandwich could be called a Grinder, but the word "Sub" has an appealing ring to it.
Place a 6 ounce Italian sausage on a roasting pan.
Roast the sausage in a 325º oven, till it becomes browned and fully cooked.
Keep the sausage warm on a stove top.
Pepper and Onion Eggs:
Step 1: Heat a non- stick sauté pan over medium/medium low heat.
Add 1/2 tablespoon of olive oil.
Add 1/3 cup of chopped onions.
Add 1/3 cup of mixed chopped green bell pepper and red bell pepper.
Sauté the onions and peppers, till they are al dente.
Step 2: Add 2 whisked large eggs.
Add sea salt and black pepper.
Add 1 pinch of oregano.
Add 1 pinch of basil.
Scramble the onions, peppers and eggs together, till the eggs become fully cooked.
Remove the pan from the heat.
Keep the pepper and onion eggs warm on a stove top.
Italian Sausage, Onion, Pepper & Egg Sub:
Step 1: Split an 8" to 10" sub roll open on one side.
Cut the sausage in half lengthwise.
Place the sausage halves on the sub roll.
Place the eggs, peppers and onions on the sub roll.
Sprinkle 2 to 3 ounces of grated provolone cheese over the eggs and sausage on the sandwich.
Step 2: Place tha sub on a baking pan.
Bake the sub in a 350º oven till the cheese melts and the sub roll is warmed. (Try not to brown the cheese!)
Step 3: Place the Italian sausage and egg sub sandwich on a plate.
Sprinkle a little bit of oregano over the melted cheese on the sandwich.
Garnish the plate with Italian parsley sprigs.
Serve with breakfast potatoes of your choice or sport peppers and giardiniera.
Italian sausage and eggs go well together. This is a good tasting Italian sausage breakfast sub sandwich!