A francheezie is a variation of the Chicago-style hot dog. The hot dog is wrapped in bacon and deep-fried, and either stuffed or topped with cheese. Maxwell Street Polish, named after Maxwell Street where it was first sold. It's a Polish sausage made with beef and pork, and with garlic and other spices, served on a bun with grilled onions. The jibarito is a specialty sandwich that originated in the heart of Chicago's Puerto Rican community. Invented by Borinquen Restaurant in the Humboldt Park neighborhood, a jibarito is made with meat or chicken, and condiments, placed between two pieces of fried and flattened plantain instead of bread. Chicken Vesuvio, an Italian-American dish made from chicken on the bone and wedges of potato, celery, and carrots; sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. Shrimp DeJonghe, a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. The mother-in-law is a tamale on a hot dog bun, topped with chili. Chicago also has its own unique style of tamale, machine-extruded from cornmeal and wrapped in paper, and typically sold at hot dog stands. Gyros is popular in Chicago. While some restaurants still make their own gyros cones, Chicago is the hometown of mass-produced gyros. Flaming saganaki was popularized by restaurants in the Greektown neighborhood. A square piece of kasseri, kefalotyri, or a similar cheese is fried in a small, two-handled pan, topped with a splash of brandy, and served flambé-style, traditionally with a cry of "Opa!" from the waiter. A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Indigenous to Chicago, pizza puffs can be found at some hot dog restaurants. A pepper and egg sandwich combines scrambled eggs and grilled bell peppers, served on French bread. Originally eaten during Lent by Italian immigrants in Chicago, it now can be found in some casual dining restaurants. The big baby, a style of double cheeseburger with the cheese in between the hamburger patties, ketchup, mustard, and pickle slices underneath them, and grilled onions on top; said to have originated at Nicky's The Real McCoy in the Gage Park neighborhood. The breaded-steak sandwich, a specialty particularly found in the Bridgeport neighborhood, which consists of a flattened inexpensive cut of beef that has been breaded, fried Milanesa-style and served on an Italian