The Tony Soprano Sandwich

Ingredients

• 1 piece bread (Panino)
• 2 slices provolone cheese
• 100 g capocollo (gabagool) — estimated amount for a sandwich
• 1 cup vinegar peppers — from the pickling process
• 1 tbsp extra virgin olive oil
• 1 clove garlic
• 1 leaf bay leaf
• 1 tsp dried oregano
• 1 dried chili (optional)
• 1 tsp black peppercorns
• 1 cup water
• 1 cup white vinegar — or apple cider vinegar
• 1 tbsp salt
• 1 tbsp sugar — optional

Steps

1. 1

   Prepare the vinegar peppers by removing the core and seeds from half of a red and yellow bell pepper, then slice them into small strips.

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2. 2

   In a jar, add the sliced peppers, one smashed garlic clove, one bay leaf, a little bit of oregano, a dried chili, and some black peppercorns. Press the peppers down into the jar.

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3. 3

   In a pot, combine a 1:1 ratio of water and white vinegar, along with a little bit of salt and optional sugar. Bring to a boil until the salt and sugar dissolve.

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4. 4

   Once boiling, remove the pot from heat and pour the mixture into the jar over the peppers, ensuring they are fully submerged. Tighten the lid and let sit until cooled, then refrigerate.

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5. 5

   After a couple of days, the pickled peppers will be ready to eat. They can last up to 3 months in the fridge.

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6. 6

   To build the sandwich, grab a piece of Panino bread and lay down some provolone cheese.

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7. 7

   Add a generous amount of capocollo (gabagool) on top of the cheese.

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8. 8

   Add the prepared vinegar peppers and drizzle with extra virgin olive oil.

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9. 9

   Optionally, add some stracciatella cheese for creaminess, if desired.

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10. 10

    Close the sandwich and serve.

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