Nobody asked me, I just did it: In 2014, I declared the peppers-and-eggs sandwich the official meal of Labor Day. Why? Because where I come from, it's a modest but delicious shift-worker's lunch. So it's a tribute to workers. And it's made with a fresh ingredient from the late-summer garden. So it has the seasonal thing going for it, too.
I realize I'm pulling this from my own blue-collar, Italian-Portuguese-American heritage, but I don't see anyone else naming an official sandwich for Labor Day, do you?
So why not mine?
Besides, it's really good, and doesn't even involve bacon.
You saute sliced peppers — not diced, this isn't a Spanish omelet! — in olive oil until they soften, coat them with scrambled eggs and cook until the eggs firm up. Season with salt and pepper, sprinkle with a little Parmesan. Then stuff a good Italian-style roll or sub roll with the peppers and eggs, wrap in foil and let the sandwiches sit for a while. Unwrap them while they're still warm and ... forgettaboutit, you and your family or friends are going to love it.
Here's another helpful video, from a cook who adds provolone to the sandwich. One thing: From what I can see, there's no drip in this version. A peppers-and-eggs sandwich should drip a little olive oil when you bite into it.
If you're looking to order a peppers-and-eggs sandwich in Baltimore, there's one for $5.95 on the menu at DiPasquale's in Highlandtown.