Provolone And Capicola Sandwiches Recipes

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SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH



Spicy Roast Beef and Capicola Sub Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
12 ounces thinly sliced deli roast beef, cut into strips
6 ounces thinly sliced hot capicola ham, cut into strips
1 sweet onion, sliced 1/4 inch thick
1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces
1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces
2 tablespoons tomato paste
2 tablespoons brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped
Four 8-inch sub rolls, split and lightly toasted
4 ounces thinly sliced provolone

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
  • Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
  • Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

PRIMANTI'S SANDWICH FROM PITTSBURGH RECIPE BY TASTY



Primanti's Sandwich From Pittsburgh Recipe by Tasty image

Here's what you need: soft italian bread, capicola, provolone cheese, french fry, coleslaw, tomato

Provided by Steph Cozza

Categories     Lunch

Time 30m

Yield 1 sandwich

Number Of Ingredients 6

soft italian bread
8 slices capicola
1 slice provolone cheese
1 handful french fry
1 handful coleslaw
2 slices tomato

Steps:

  • Slice the Italian loaf, cutting slices about an inch (2 cm) in thickness. (Make sure the bread is room temperature for the best taste!)
  • Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
  • Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
  • Place the capicola and cheese on one slice of bread.
  • Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
  • Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 42 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 19 grams

PRIMANTI'S SANDWICH



Primanti's Sandwich image

Provided by Lidia Matticchio Bastianich

Categories     Sandwich     Cheese     Potato     Lunch     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 12

3 cups very finely shredded Savoy cabbage
1 tablespoon cider vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon celery seed, crushed
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon sugar
2 small russet potatoes
Vegetable oil, for frying
4 ounces capicola, sliced
4 ounces provolone, sliced
4 thick slices Italian bread (ideally, about 6 by 4 inches, not too crusty)
1 ripe tomato, sliced

Steps:

  • Toss together the cabbage, vinegar, olive oil, celery seed, salt, and sugar in a large bowl. Let the slaw sit and the flavors mingle while you make the fries.
  • Cut unpeeled potatoes into sticks about 1/4 to 1/2 inch thick. Heat 1 inch of vegetable oil in a deep skillet over medium heat. The oil is ready when the tip of a potato really sizzles on contact. Carefully slide the potatoes into the oil to fry over moderate heat, turning occasionally with tongs, until crisp, golden brown, and cooked through, about 8 to 10 minutes. Don't let the fries brown too quickly! (They might remain raw on the inside and burned on the outside if they are cooked too fast.) Drain on paper towels, and season with salt.
  • Heat another large skillet over high heat. When the skillet is hot, sear the sliced capicola until crisped on both sides, about 1 minute per side. Remove skillet from heat, and make two stacks of capicola on a side plate, laying the sliced provolone on top, to get it started melting while you assemble the sandwiches.
  • To assemble, lay two slices of bread on your work surface. Top with the capicola and melted cheese. Top with the fries, slaw, and sliced tomatoes.Top with the remaining bread, cut in half, and serve immediately.

STROMBOLI WITH SALAMI, CAPOCOLLO AND PROVOLONE



Stromboli With Salami, Capocollo and Provolone image

Something like those served in open air restaurants in Italy. Adapted from The Best of American Test Kitchen 2008.

Provided by gailanng

Categories     Meat

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups bread flour
1 teaspoon fast rising yeast or 1 teaspoon instant yeast
3/4 teaspoon salt
2 tablespoons olive oil, plus extra for the bowl
1 cup warm water
olive oil
4 ounces thinly sliced deli salami
4 ounces thinly sliced deli capicola (capocollo)
4 ounces thinly sliced provolone cheese
1/2 cup jarred roasted red pepper, rinsed, patted dry and sliced thin
1/2 cup parmesan cheese, grated
1 large egg beaten with 2 tablespoons water
1 teaspoon sesame seeds
kosher salt (optional)

Steps:

  • For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
  • Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
  • Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
  • For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
  • Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
  • Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn't over cook!).
  • Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.

Nutrition Facts : Calories 525.5, Fat 25.3, SaturatedFat 10.9, Cholesterol 50.8, Sodium 1443, Carbohydrate 50.6, Fiber 2.2, Sugar 0.9, Protein 22.8

GRILLED CHEESE-CAPICOLA SANDWICH



Grilled Cheese-Capicola Sandwich image

Use our Grilled Cheese-Capicola Sandwich recipe for an Italian twist on your favorite comfort food! Prep for our capicola sandwich only takes 10 minutes.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 ciabatta sandwich roll, split
2 oz. thin capicola slices
1 Tbsp. chopped sweet cherry pepper s
1 KRAFT Provolone Cheese Slice
2 tsp. KRAFT Real Mayo Mayonnaise

Steps:

  • Heat panini grill.
  • Fill bread slices with capicola, peppers and cheese.
  • Spread outside of sandwich with mayo.
  • Grill 2 to 3 min. or until cheese is melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1080 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 2 g, Protein 23 g

PROVOLONE AND CAPICOLA SANDWICHES



Provolone and Capicola Sandwiches image

Serve up delicious Capicola sandwiches on pretzel buns for great lunchtime flavor. Provolone and Capicola Sandwiches include delicious pesto and arugula.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
4 pretzel sandwich rolls (4 inch), split
12 slices capicola (4 oz.)
4 KRAFT Provolone Cheese Slices
1/2 cup lightly packed arugula
1 roasted red pepper, cut into thin strips

Steps:

  • Mix mayo and pesto sauce until blended; spread onto bottom halves of rolls.
  • Fill with remaining ingredients.

Nutrition Facts : Calories 450, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

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