**Update from Annie 3/18/2021** Hey there! Glad you’re here – just a quick note that since I’ve published this recipe, feedback has come in down below in the comments on how to make this more authentic to the true sandwich. I built this sammy to my preferences, which is why I say “loretta-like” – so feel free to build as you wish! Cheers!
Hey all! Long time no post! I have missed cooking and writing so much, but Sir Dave and I moved into our new home and have just been happily bogged down in all things house. I can’t wait to show you all around but I’ve quickly learned that our to-do list only about doubles every day! So for now, I’m sticking to a recipe post, and it’s a yummy one!
There is a magical place called Sarkis in the Chicago suburbs that has been around since 1965 serving up insanely delicious sandwiches called “Lorettas” named after the original owner. I thought I’d see if I could replicate their recipe at home and I think I got pretty darn close – but I’ll happily make it and eat it 100 more times just to make sure I get it absolutely perfect. 😉
Cook Time: 15-20 Minutes
Servings: 2
Ingredients
2 small french bread loafs
1 tbs olive oil
1/2 chopped large onion
1 chopped green bell pepper
2 chopped tomatoes, with seeds removed
1 tsp lawry’s seasoning salt
4 eggs
4 slices provolone
6 slices bacon
1/4 cup mayonnaise
Preheat the oven to 425 degrees. Once the oven is to temperature, lay 6 pieces of bacon on a baking sheet and pop in the oven for about 6-8 minutes – keep a close eye on the bacon as it can burn quickly.
Meanwhile, place a large sauce pan on a burner set to medium heat and add the olive oil, chopped veggies and seasoning salt. Cook for about 6-8 minutes, stirring frequently. They should still have some crunch to them. Put the veggies into a bowl and cover to keep warm.
Return the same sauce pan to medium heat. Scramble 4 eggs in a bowl with a pinch of salt and pepper and pour the eggs into the heated pan. Pull the eggs across the pan to make scrambled eggs, about 3-4 minutes. Just as an fyi to the purists out there, the original Loretta does not come with eggs, but I tend to dig it this way.
You’ll also want to toast the bread, so heat a lightly greased griddle pan up to medium-high heat and lay the open faced bread down until toasted, about 5-6 minutes. Once toasted, slather mayo on both sides of the bread.
Once you’ve got all your toasted and cooked ingredients together, start layering! I put the cheese on the bottom so it’d melt from the heat of the ingredients but you can certainly layer on top at the end and throw in the broiler to make it really gooey! Add the bacon, eggs, and a super heaping pile of veggies to the sammy, and eat up. Trust me, you will not regret throwing this into your weekend breakfast rotation!
Alright all, I hope everyone is having a great summer and I’ll be back more regularly now that all my kitchen doo-dads are unpacked and ready to rock.
Cheers!
