Provolone And Capicola Sandwiches Food

PRIMANTI'S SANDWICH FROM PITTSBURGH RECIPE BY TASTY

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!

SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH

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.