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Soprasseta, Capicola and Canadian Bacon: Good on Sandwiches?

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I have a sandwich for lunch on most days of the workweek, and in an effort to fend off boredom, vary the lunchmeat in the sammies. I have not, however, used soprasseta, capicola and Canadian bacon in said sandwiches. So before possibly wasting my filthy lucre on these coldcuts I thought I'd consult the Hounds. What say ye? Good on sandwiches or fodder for canapes?

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  1. I like capicola on a sandwich (either hot or sweet) although my Italian deli guy says its too strong a flavor for a sandwich on its own. It is great with an eggplant or chicken cutlet grinder to add some flavor. Most of the sopressata I've had had been too "hard" for a sandwich, better on crackers or something but if not then why not.

    As for canadian bacon, it pretty much tastes like ham to me, but I've never had it cold.

    1. Will depend on the quality of the meats with the soprasseta and the capicola. If it is poor the slices could be tough and difficult in a sandwhich. Take a bite and the whole piece can come out. If their good it will depend on your taste. Have you had these cured meats on their own? If not give them a try first. I like a soprasetta sandwhich on sourdough with swiss cheese.

      jb

      1 Reply
      1. re: JuniorBalloon

        Where I shop I'm pretty sure the only option is Boar's Head. I've never tried capicola or soprasseta (Boar's Head or not), and so have no clue as to whether BH makes sandwich or shoe leather quality.

      2. Capicola is the key ingredient (IMO) for a good Italian combo. I think sopresseta on a sandwich might be a little too much work. Only way I'd go Canadian bacon is if I was having an egg sandwich or switching up my BLT. Now maybe a CBLT with turkey, avocado and some hard boiled egg slices - now you got a mean sandwich. Also, not sure if you've had it, but try some Calebrese salami - very similar to spicy capicola.

        1. My Italinian BIL will tell you that capicole and provolone on a a hard Italian roll is the gold standard of sandwiches--especially if you have a little olive tapenade on it.

          But to Junior's point, we live in an area with quite a few excellent Italian delis, so I can't say I've ever had "tough" capicole.

          1. Cap, provolone, onion sub with oil, vinegar and seasoning is the only way to fly. Hot peppers are optional. Never any mustard or mayo.

            3 Replies
            1. re: mucho gordo

              Good capicole is essential to the Philly Italian hoagie as well--cap, genoa, provolone, lettuce, tomato, onions and olive oil with a shake of salt, pepper & oregano (no vinegar in Phiiy--some go with mayo, but that's just wrong, I always assume they are transplants from the midwest ;)

              1. re: gaffk

                I'm not a vinegar fan so that works for me except hold the 'salad'.

                1. re: mucho gordo

                  I usually hold the tomatoes, but the shredded lettuce and thin slices of onion are a must.

            2. Both cappicolla and sopressata can be used to make a worthy sandwich. The meat should be sliced thinly. Given their high fat contents, they are best enjoyed at room temperature where the lipids soften and release more flavor. I like them on crusty bread. Provolone cheese is a fine partner. Condiments aren't really necessary, however, sliced onion and/or hot peppers are permissible.

              1 Reply
              1. re: MGZ

                Can't speak to the sopresetta, but agree cap must be sliced very thin.

                And I didn't realize that's why it tastes better at room temp than it does cold--but it definitely does.

              2. In RI you can definitely get capicola on subs. You do not argue with the Sandwich Hut. Sopressatta I'm not sure about, but that stuff is so good why not give it a try? Just slice it really thin.

                http://www.thesandwichhut.com/site/

                1. I would describe soppressata as a semi-hard mild salami. At least I've had harder salamis. I usually have some from Trader Joes on hand. It is good on a sandwich. As with any salami there is the problem of pulling a whole slice out with a bite.

                  Capicola is a spiced port butt or shoulder ham, some mild, some quite hot. Depending on your heat tolerance it can be a great sandwich meat.

                  Canadian bacon is ham made with pork loin. Quality ranges all over the place. Commercial brine injected stuff can be quite salty and moist. I'm fortunate to have neighborhood butcher that smokes his own, which is not nearly as salty, and a bit on the dry side.

                  1. Hot soppressata, provolone, roasted peppers, peperoncino and oil and vinegar on an italian hero makes a great sandwich.

                    As others mention, capicola (aka gabbagool in Sopranos speak) is a key part of an italian hero which usually has capicola, salami, provolone, lettuce tomato and oil and vinegar (and occasionally a shake of oregano)

                    2 Replies
                    1. re: ESNY

                      Prosciuttini is a really nice addition, too--one of my favorite parts of an Italian combo. Love sopressata as well--what is not to love about fatty parts of the pig?! NOM!

                      1. re: ESNY

                        Hah . . .gabbagool is what the Italian BIL calls what's known in these parts as capiccola. But he was doing that long before The Sopranos.

                        Other than the vinegar, your Italian hero sounds just like my Italian hoagie.