FALAFEL AND EGG HOAGIES

FIRST, MONA HAGALI lays down a base of provolone atop a splayed loaf of bread. (Provolone may be the signature ingredient of Philly street food.) Then come disks of falafel and the omelet. Instead of ketchup, she reaches for the Sriracha bottle and decorates the whole with a zigzag of garlicky and salty heat. This recipe is an homage to Mona’s work at A&M.

MAKES 4 SANDWICHES

2 tablespoons vegetable oil, or more as needed
2 cups thinly sliced onions
1 red bell pepper, stemmed, seeded, and cut into strips
8 large eggs, beaten

Salt and freshly ground black pepper

4 Italian sandwich rolls
4 tablespoons (½ stick) butter, at room temperature
8 slices provolone cheese
8 Falafel (recipe follows, or use a box mix)
Sriracha, for serving

1. Heat the oil in a large skillet over medium-high heat. Add the onions and bell pepper strips and cook until lightly browned, about 7 minutes. Using a slotted spoon, transfer the onions and bell pepper to a bowl and cover them to keep warm.
2. If the skillet looks dry add some more oil. Reduce the heat to medium, add the eggs, and cook, stirring often, until set to taste. Season the eggs with salt and black pepper to taste.
3. Using a knife, split the rolls lengthwise, stopping just short of cutting all the way through. Spread about 1 tablespoon of butter inside each roll. Place 2 slices of provolone in each roll and top them 2 falafel in each sandwich. Add the scrambled eggs and onion and bell pepper mixture, dividing the eggs and vegetable mixture evenly among the 4 rolls. Top with a spritz of Sriracha.