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Soprasseta, Capicola and Canadian Bacon: Good on Sandwiches?

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.