Chicago seems to have a thing for egg-and-green-pepper sandwiches -- not quite like this one, though. You can get them year-round in some places, and other places seem to save them for Lent. Instead of fish on Friday, it is an egg-and-pepper sandwich on Friday.
Your corner sandwich shop doesn't have these adorable retro beauties. You can't beat them for thrifty, fun and tasty, though!
Imagine fighting childhood obesity, too -- one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper.) That is quite all right -- I find it the right size for a casual meal for the two of us.
Note the hot mayonnaise sauce is NOT spicy, but rather a cream cheese sauce with olives and pimento -- adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to "pass the hot mayonnaise sauce" as suggested OR just make the hot mayo sauce and spread while assembling.
Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here's a tip -- pass hot mayonnaise sauce.Hot Mayonnaise Sauce
Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos' heat thoroughly in the top of a double boiler, stir occasionally.
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