It's nostalgic for many.
Tony Scheri, a chef at Buona, joined Cooking up a Storm Thursday to teach ABC7 Chicago's Stephanie Wade how to make it.
The pepper and egg sandwich dates back to the 1800s, when Italian immigrants were working at Chicago beef stands.
It's one of the most-ordered items at Buona beef during Lent.
Buona's version stays true to tradition with fluffy scrambled eggs, sautéed sweet bell peppers, melted cheese and fresh bread.
Watch the video above to see how to make the sandwich.
Visit https://buona.com/ for more information.