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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.
CAPOCOLLO SANDWICH WITH PROVOLONE, VINEGAR PEPPERS AND STRACIATELLA
Recipe by Mark Calaminici | Food Loves Company
Serves 1
Ingredients
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
Method
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!