Provolone And Capicola Sandwiches Recipes

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

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

Prosciutto and Provolone Panini Sandwiches image

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

Ingredients

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

PRIMANTI'S SANDWICH FROM PITTSBURGH RECIPE BY TASTY

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

Primanti's Sandwich From Pittsburgh Recipe by Tasty image

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

Ingredients

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

GRILLED CHEESE-CAPICOLA SANDWICH

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

Grilled Cheese-Capicola Sandwich image

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

Ingredients

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

SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Spicy Roast Beef and Capicola Sub Sandwich image

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.

Ingredients

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