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Capocollo and Vinegar Peppers Sandwich (The Tony Soprano)

I love the Sopranos and I love a good sandwich, so when I saw Tony order this sandwich I had to make it. I did an optional twist and both versions are delicious, so it doesn’t matter which route you choose. Watch the video to see that twist. Unlike a number of Italian American sandwiches that use a plethora of cold cuts this sandwich uses just one and that one is synonymous with the show, DA GABAGOOL! also known as capocollo, coppa, capicola. This Italian cured meat is made of pork and uses the neck and shoulder, it’s seasoned to perfection just like the show. 


Recipe by Mark Calaminici | Food Loves Company

Serves 1


1 cup white vinegar or apple cider vinegar

1 cup water

Salt, to taste

Sugar, to taste

1/2 red bell pepper, cut into strips

1/2 yellow bell pepper cut into strips

1 garlic clove, smashed

1 bay leaf

Dried chili, to taste

Dried oregano, to taste

Black peppercorns, to taste

1 panino sliced, drizzled with extra virgin olive oil

Provolone dolce, to taste, thinly sliced

Capocollo, to taste, thinly sliced

Straciatella cheese or burrata, to taste, optional 


1. The jar I used was a 16 oz jar. In a pot add vinegar, water, salt and sugar. Bring to a boil and make sure salt and sugar have dissolved. Then add hot liquid to the jar that has been filled and pressed with peppers, garlic, bay leaf, chilli, oregano and black peppercorns. Make sure everything is fully submerged. Seal and let the jar cool before placing in the fridge. After 24 to 48 hours you can enjoy. Keep remaining peppers in fridge.

2. Lay sliced bread bun on work surface. Add provolone cheese and capocollo on the bottom half bun. Add the vinegar peppers and straciatella cheese (if using) on top. Enjoy!


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