I made my yearly batch of riceballs – 47 to be exact – since it was Super Bowl XLVII. My mother-in-law brought over her chili, along with macaroni salad. My wife made sausage and peppers and chicken wings and my buddy Frankie brought over a big pot of pasta fazool. Let’s just say we had enough food for three days after the big game!

On Wednesday, I posted a picture of a “Giambotta” (or “Ciambotta” in Italian, pronounced “Jam-Bawt” in Goomba) sandwich on facebook and it got a huge response. People were asking me what exactly “giambotta” means and how I made it. Well, basically, it’s whatever YOU consider it to be. There is no real classic recipe, it’s derived from a Southern Italian stew with vegetables and meat. The Napolitano way always has some sort of beef or sausage with onions and potatoes – maybe tomatoes…it also can contain eggplant or green beans…the possibilities are endless.

There’s a place in Newark called Caffé Italia which I love, a real red sauce joint, very old school where the cooks are all nonnas in housedresses behind a counter that looks like an Italian basement kitchen. They have a Giambotta Sandwich on their menu which is out of this world, containing the contents of this hearty stew in a long crisp roll. Mine had the same ingredients as theirs, except I opted for a round sesame seed roll – and it came out perfect. So I created this using leftover sausage and peppers and it was real easy. And my wife puts pieces of potatoes in her sausage and peppers so I really didn’t have to do much else to prepare this sandwich.

If you don’t have leftover sausage & peppers on hand, make some. That’s very basic, just fry some sausages (par-boil them if you like) and combine them with sautéed onions and bell peppers. I always like a mix of green, red and yellow. My wife roasts potatoes in the oven separately and then adds them in – this is a great way to not only add a lot more flavor, but it also stretches the dish for company.

To make the Giambotta Sandwich…First, cook some scrambled eggs in a non-stick pan with a little salt and black pepper. When they are halfway done, add the pieces of sausage, onions, peppers and potatoes. Finally, add some grated Parmigiano-Reggiano or Pecorino-Romano, whichever you prefer. Scoop everything out and put it on that nice roll. This is so versatile, perfect for breakfast, lunch or dinner!