The Pepper and Egg Sandwich from Portillo's features sauteed green bell peppers and fluffy scrambled eggs nestled in a toasted Italian roll, delivering a savory and satisfying breakfast with a warm, hearty texture.
Equipments
- Skillet or frying pan
- Spatula
- Mixing bowl
- Whisk or fork
- Knife
- Cutting board
- Toaster or oven (for toasting the Italian roll)
- Serving plate
Ingredients
- 2 green bell peppers
- 6 large eggs
- 1 tablespoon butter
- Salt
- Black pepper
- 1 Italian roll
Green bell peppers should be fresh and firm for the best flavor and texture in your Pepper and Egg Sandwich. Use large eggs to achieve the ideal fluffy scramble that complements the sauteed peppers. Butter adds richness, so ensure it's fresh and not salted if you want precise control over seasoning. Season with salt and black pepper to taste, enhancing the dish without overpowering the natural flavors. The Italian roll should be toasted until golden brown to provide the perfect crisp exterior that holds the filling well. This Pepper and Egg Sandwich from Portillo's copycat menu captures the authentic taste and texture of the original, making your breakfast both savory and satisfying.
Instructions
- Wash and dry the green bell peppers.
- Slice the green bell peppers into thin strips using a knife and cutting board.
- Heat the skillet or frying pan over medium heat.
- Add 1 tablespoon butter to the skillet and let it melt.
- Add the sliced green bell peppers to the skillet.
- Saute the peppers, stirring occasionally, until tender (about 5-7 minutes).
- Crack the eggs into the mixing bowl.
- Add a pinch of salt and black pepper to the eggs.
- Beat the eggs using a whisk or fork until fully combined.
- Push the sauteed peppers to the side of the skillet.
- Pour the beaten eggs into the skillet next to the peppers.
- Gently stir the eggs with the spatula, scrambling until softly set and fluffy.
- Mix the peppers and scrambled eggs together in the skillet.
- Slice the Italian roll lengthwise (do not cut all the way through).
- Toast the Italian roll in a toaster or oven until golden brown.
- Remove the toasted roll and open it on a serving plate.
- Fill the toasted roll with the pepper and egg mixture.
- Serve immediately.
Substitution
The Pepper and Egg Sandwich from Portillo's copycat menu captures the essence of the original with sauteed green bell peppers and fluffy scrambled eggs served on a toasted Italian roll. If you don't have Italian rolls, you can substitute with a sturdy hoagie bun or a crusty baguette to maintain the sandwich's hearty texture. Should fresh green bell peppers be unavailable, using frozen sliced bell peppers works well, just be sure to thaw and drain any excess moisture before sauteing. When scrambling eggs, adding a splash of milk or cream can enhance the eggs' fluffiness and tenderness. Your sandwich will taste just as satisfying by customizing these ingredients to what you have on hand.
Tips
Make sure to thoroughly wash and dry the green bell peppers to remove any dirt or residue before slicing. When sauteing the peppers, keep the heat at medium to avoid burning while allowing them to soften evenly within 5 to 7 minutes. Whisk the eggs until fully combined and cook them gently to achieve a soft and fluffy texture without overcooking. Toast your Italian roll just long enough to develop a golden crust, ensuring it stays warm and provides a satisfying crunch when filled with your pepper and egg mixture.
Nutritions
The Pepper and Egg Sandwich provides a balanced mix of proteins and vitamins, primarily from the eggs and green bell peppers. Eggs deliver high-quality protein and essential amino acids, supporting muscle health and satiety. Green bell peppers contribute vitamin C, antioxidants, and dietary fiber, promoting immune function and digestive health. Your meal offers a nutritious start to the day, combining savory flavors with essential nutrients for sustained energy.
Storage
Store leftover sauteed green bell peppers and scrambled eggs in an airtight container in the refrigerator to maintain freshness and prevent moisture loss. Keep the toasted Italian roll separately in a paper bag at room temperature to avoid sogginess and preserve its texture. When reheating, gently warm the pepper and egg mixture in a skillet over low heat to restore its fluffy consistency before assembling Your sandwich.
Variation or Alternatives
For a variation, you can substitute green bell peppers with roasted red or yellow bell peppers to add a sweeter, smoky flavor to your sandwich. Incorporate diced onions or mushrooms during the saute step for extra texture and umami taste. Use cream or milk when beating the eggs to achieve a creamier scramble. You might also try melting cheese like provolone or mozzarella on the scrambled eggs before assembling the sandwich for extra richness.
Allergies
The Pepper and Egg Sandwich contains common allergens such as eggs and wheat from the Italian roll, which may trigger reactions in individuals with egg or gluten allergies. Your sensitivity to bell peppers could cause digestive discomfort or mild allergic responses. It is important to review ingredient labels and consult with a healthcare professional if you have concerns about food allergies before consuming this sandwich.
Why this recipe?
Portillo's Pepper and Egg Sandwich features a perfectly scrambled egg mixture infused with sweet roasted bell peppers, creating a savory and comforting flavor that stands out on their menu. The sandwich's soft Italian roll balances the rich, fluffy filling, enhancing every bite with a satisfying texture contrast. You'll find that replicating this popular item at home allows for customization of pepper types and seasonings, delivering a fresh and flavorful breakfast option tailored to your taste. This iconic Chicago favorite remains worth trying because it combines simple ingredients into a distinctive regional specialty rich in tradition and taste.