@@BridOnFilm that’s great to hear! ✌️😊 I honestly thought it was something more people knew about. I’m just glad I was able to show someone something new
@@FoodLovesCompany disgraciaad ! you just want something creamy to guzzle . You already had prov on there you gavone . A person named Vladmir had to teach you the right way and also upped the gourmet on urass....what kind of a guinea are you !?!?
@@anthonyrichard7387 I can guarantee if I went to order GABAGOOL here in Toronto I’d either get a laugh from someone knowing the show or a big “excuse me?” Hahaha
Amazing Sandwich. As a kid (1970's) growing up in North Bergen, Union City NJ there were Italian deli's that made sandwiches like this. Some of the best food I've ever had in my entire life during those years. Not only Italian food but Spanish, German and Szechuan Chinese. They never cut corners with prep, it was all a matter of pride..
@@angelgregio There was a Spanish Restaurant (I forget the name and it's closed now) on Bergenline Avenue up by Hudson County Park that had amazing food. Everything was great but I remember they made a Garlic Shrimp ("Gambas al Ajillo") dish that was nothing short of heaven on earth. It was presented in a Garlic cream sauce and everyone would order it. Also made a great Sangria...
@@GordiansKnotHere That's sounds delicious. Not many real Spanish restaurants in Florida. Recently found one and the food was way better than expected.
@@angelgregio There are quite a few in Central Florida. (Caribe) Spanish. European Spanish is quite unique though. Growing up Calabrian-Gibraltarian I had some awesome foods and still do!
This sandwich brought back memories. I used to work for a beverage company and would write recipes for the back labels. We had an internal competition for a beverage and a side for a pending cookbook. I made a sandwich very similar and a drink called “The Bing”. I also still have the Sopranos board game unopened.😊
I followed your directions today at lunch (minus the cheese because I'm a purist) It was mind blowing that such a simple sandwich could be so amazing. It's been 8 hours and I'm still thinking about it. Thankyou so much!
Brilliant!!! Did you buy that roll at an independent local bakery? It’s definitely not from the bread aisle and I doubt it’s from any grocery store’s in-house bakery either. Whoever made it did an amazing job!!!
One thing with this kind of sandwich that also upgrades things without a lot of effort is to take a sheet of baking parchment, wax paper, or butcher paper and go with a tight wrap of the sandwich before you eat it. The compression tends to improve a lot of things about it and is one of the reasons why deli or shop sandwiches tend to taste better than ones made at home even with the exact same ingredients.
You can do a similar job with seran wrap and get a really nice tight wrap. Wrap it tight as you can, set it aside in the fridge for a while and let everything marry up. I do this with a French pan bagnat sandwich too - tastes better the longer it sits.
I make this sandwich but slightly different, I use roasted red peppers (jar) the classic giardiniera and I add mortadella to it and provolone, I also put in lettuce that I tossed in red wine vinegar and the bread is smeared with pesto. its pretty feugo.
0:15 I am actually saddened to find out that gabagool is technically a real word! I only knew about it from The Office. I thought Mike was just speaking Italian gibberish in that episode lol. I guess it's still pretty funny. It's funny twice now.
@@FoodLovesCompany man I was dying 🤣 I actually got three Lonzinos in the fridge right now too. It just seemed like the easiest and tastiest italian cured meat to make for a beginner, but it was this exact video of yours that made me want to do it! I'm totally making this sandwich when it's all done. I might even watch the Sopranos haha. Never seen it before.
I think the bread you use is equally as important as the other ingredient for this sandwich. It has to be a really thin but crunchy crust with a firm, but giving center. North Jersey has bakeries that make this, everywhere.
Mark, I cannot stop making this sandwich. The burrata filling is a great addition. I have been adding a drizzle of balsamic and some freshly ground black pepper. Cheers :)
Nice! hope your move goes smoothly! thank you for the comment and watching. I forgot to mention in the video but you can boil the peppers as well to soften them a bit but I like a bit of crunch which is why I just put them directly in the jar.
I used to think I hated gabagool (capicola) but I realize now that I just don't like it cold. A few seconds on the pan to heat it up really changes the flavor and makes it taste so much better.
I've got the Soprano's Family Cookbook and it's too bad sandwiches are almost totally ignored in it. I'm going to try the sandwich out, but using Skyr, instead of the Stracciatella, as it's much easier to find and a whole lot less expensive (at least here in Calgary, Canada). Cream cheese would do too. I know, I know, not totally Italian, but 'cha gotta do whatcha gotta do, eh! Marone!
Ya that’s true now that I think about, totally ignored. The straciatella was just an option so not needed. Maybe don’t go with the yogurt. I guess cream cheese or even cottage cheese can work I guess. But I get it, you gotta do what you gotta do! ✌️😊 thanks for watching
Well Skyr is a super thick yogurt and apparently is regarded as a cream cheese in Iceland. I just thought it would be a little more spreadable out of the fridge than cream cheese is. And I happen to have some Skyr on hand! I suppose you could try Mascarpone or Ricotta too. I tell you - nice rye bread smeared with Skyr and some smoked salmon or lox and chives on top - yum! I'm a new subscriber and look forward to checking more of your recipes out - Cheers!@@FoodLovesCompany
@@byronwolters2363 that sounds good! I love good rye bread. I’ll try it out! thank you for watching and subscribing as well. I really appreciate it ✌️😊
Wow! I'm going through your videos and - Mama Mia! I'm not even halfway through and I'm damn near drooling down my shirt! I'm from an German and Hungarian background and love that food, but I think Italian food (and wine!) to be the world's best! I've never been to Italy, but between UA-cam travel videos and cooking shows such as yours, that's almost as good! What's your background? Any regional specialties or favourites? Cheers!
@@byronwolters2363 thank you thank you. I appreciate the comment. I use a couple ingredients over and over throughout my recipes that are considered regional. As for some homemade nostalgic classics check out my spaghetti alla bomba, ricotta patties, eggplant patties, pasta with Nduja, ricotta pasta and my rapini and Nduja sandwich. But that’s a small selection haha
I live in rural Vietnam. Even the western style supermarkets in my town don’t have these things. Iove my pickled peppers. Could you do more how to make videos. Roasted sweet peppers, banana peppers, long hots, cherry peppers, pickled red onions, maaadone please I miss this things from the states so much 😢
@@tombaron5607 im sure living in rural Vietnam you have some amazing cuisine. I will add it to the list of videos to make. Thank you for the comment ✌️😊
I knwe Jimmy Gandolphini when he was a bartender at Steak Frites in NYC. I used to sit at the bar and have a burger. Looking back its funny thinking of " Tony Soprano" bringing mr my burger and Budwiser.
He sometimes visited his old AM. Yeah, both of us were at RU. Great story. Same thing happened to a friend of the family who used to be served drinks by this kid called Springsteen.
aren't vinegar peppers pickled *hot* peppers? I grew up eating gabagool sandwiches with pepper rings from a jar. always hot. figured "vinegar" peppers was the same thing just what they called them down in Jersey.
You should try to top it off with some Mascarpone insted of Burrata. It goes incredibly well with the Vinegar-Pepe. Or any vegetables in general like Melanzani or dryed Pomodore. Just simple delicious.
I'd happily make this combination, but unfortunately capocollo/gabagool isn't available that much in the UK. Oh, well. Mortadella's also a pretty solid italian meat and I use that for some good sandwiches, so.... Might as well _compromise._ P.S. I'm not big on Premium TV Dramas (especially considering nowadays they're in a bit of a slump), but considering that it popularised the concept of TV Dramas that got away with more mature themes and content than what you'd see on Basic, is The Sopranos recommended?
There's a local deli that does a gabagool with mozzarella and red onions in a red wine reduction sauce. They also makes a sandwich called the bada bing that has gabagool, salami, fresh mozzarella and spicy Italian peppers.
I'm just waiting for lunch in the oven and this sandwich looks perfect to me. As I live in The Australian countryside, I'm not sure that last creamy cheese, 'Barata', will be available. Never mind, I'll make it as close as possible. Thank you Sir!!!
Hi Bill Blinky! Thank you for the comment and for watching ✌️😊 the burrata is just an option so no worries if you can’t find it. Fellow Australian food tuber Vincenzos plate seems to always have burrata so it has to be around somewhere haha
If you make a deli sandwich make sure to wrap it up tight in paper like a deli, it's a simple step but makes a ton of difference in the constitution of a sandwich, my preference is to wrap it up and put it in the fridge for 15 minutes and then eat it, it's perfect.
@@FoodLovesCompanyI'm subscribing because I hope to see some nice wrapped deli sandwiches from now on. It's even good for pb&j type sandwiches, never underestimate what being cocooned in saran wrap can do to a guy- I MEAN sandwich.
I have a question. I bought 2 Mason jars to make this recipe. I just made the vinegar peppers but only washed the jars in hot soapy water then dried them before making them. Would the peppers be safe to consume or should I have sterilized the jars first before making the recipe?
Sterilized jars are definitely the way to go. It helps to ensure any bacteria that can build up over time. I know these are a refrigerator pickle recipe, so they don’t last as long as if you did the whole canning process but better to be safe than sorry.
@@FoodLovesCompany OK sounds like I should probably dump the peppers and start the whole process over after sterilizing the jars. I hate to do that because they look darn good in the refrigerator right now!
@@sturisa ahhh that sucks. Sorry you have to do that. Just to be safe! They possibly could be ok if it’s only been like a day or two but don’t quote me on that.
@@lachlank.8270 because this isn’t a full pickling process burping isn’t necessary. This is meant to be a quick pickle and the peppers should be used up quicker than if made with the whole process which includes boiling, burping, etc
I'm re-watching Sopranos again right now. Looking forward to Phil's last scene :) In my small town the only capicollo they have is in a package, and it does not look or smell anything like the real stuff in this video. I'm going to try the quick pickled peppers though, thanks.
Hey thats a simple pepper recipe for this Dad tryin to learn. Thx Back in 2000 in Chicago,Union Station there was a place that sold antipasti or pasto? It had no meat, just peppers and tomatoes maybe, pepperoncini too, maybe. Anyway, make something like that next! 🤙🍻
@@FoodLovesCompany Nope was def called antipasti in the sign. It came in a cup with a fork, real oily. Never seen anything like it since so I thought you'd know. Thx for reply!
IT'S JUST FAT AND NITRATES!!!! Love it. Also, next time you put some hot liquid, like your pickle, into a jar, make sure you invert the jar while it's still hot to sterilise the lid fully. (Maggie Beer doesn't even sterilise the jars when making jam, she just fills them with the screechin' hot jam and inverts.)
Think I'd prefer this to Uncle Jun's eggs & pepper sandwhich. Capocollo is hard to get in England, any ideas for a substitute? Mortadella? I think Tony has a mortadella sandwich of some kind in one episode. Enjoyed the vid, dude 👍.
Tony’s sandwich never had the makings of a varsity athlete. Your sandwich on the other hand looks banging!!!! I’m definitely gonna try this. And that’s for the idea of pickling peppers, for whatever reason I’ve never done that.
My favorite sandwiches were Saltimboca… and the other was just fresh bread, mozzarella di bufala, prosciutto, olio di oliva, some oregano….. and a fruit punch or a red Gatorade to drink… delicious!! Can’t wait to go back to Italy soon.
Aw cmon man @2:50 it wasn't about the sammich it was about his inability to be the slightest bit of a hedonist because of his stress!!! CMON MAN SOPRANOS IS DEEP. Anyways I'm going to make these peppers and the burrata idea is genius especially if it's ice cold but I'm Polish what do I know lol
Oh I know it goes deep that’s why I said earlier that it had to be stress with agent Harris and Phil. I only said what I said so I can introduce putting the burrata in the sandwich haha I needed a segue of sorts ✌️😊
Ya I think so. It’ll be a bit different tasting but it can work. You can also use any cheese. This was an optional step I took anyways. If you try another cheese or the cottage cheese let know how it is! Thanks for watching 😊✌️
@@jmason61 I would've brushed the oil on the bottom bun and smeared the burrata on the top bun (as it's creamy enough to), that way you get some of the burrata in every bite and no dry bread.
Great stuff and content!........ Also, for me, your first show............ l will definitely look for more, and tell my Aussis mates......... 11 outta 10!
idk bout jersey delis, but I feel a seeded semolina hero (typically used in delis in the bronx and brooklyn) would make this sandwich a tad better. I've grown to love a solid semolina bread.
You can roast or even toss the peppers into the pot when simmering the pickling liquid to soften. I like a little bit of crunch still which is why I skipped that step. Also, didn’t toast or melt the cheese because I was going with how they do it on the show and a typical NYC deli sandwich. Not always toasted and cheese isn’t always melted. I mean, go for it though if you want, I’m sure it’s delicious
Ya you are! Cubanello peppers are great if you can find. My grocery store was out of them or else I would have used them. But like I said in the video, any peppers will do! ✌️😊
This is very similar to something I have been making over the years I call a "fat sandwich" because too many would make anyone big LOL. My go to is prosciutto, capicola, fresh mozzarella, vinegar peppers, and chopped arugula. Sometimes I do sliced mozzarella and/or substitute chopped Greek olives for the vinegar peppers. The fat sandwich was a direct result of me watching the Sopranos!
This is the one thing I miss most about ny. The sandwiches. Some people don’t realize just how important bread is when it comes to making a great sandwich. Rarely have I found decent bread outside of the tri-state area. For the most part, there is an Italian bread baker/distributor located in the Bronx that supplies fresh bread to all delis in lower ny (and I’m assuming the whole tri-state area). And it just can’t be beat. Flaky, crusty and chewy, soft in the middle.
Thank you for the comment. If I was able to get the right bread I would have. The bread I used was still fine and the sandwich was great. I know a lot of the comments are knocking the bread but whatever 🤷♂️😆 it is what it is
I wanted a gabbagool hero, I compromised - I ate vinegar peppers off the radiator.
I wanted to make a grilled cheese after I shot this video hahaha
Were you in the can?
😂😂😂😂😂😂
@@carl_breezy715 ya 😂
😂
You know, a lot of cooking channels have the "how to dice an onion" video, but this guy shows the equally valuable "how to cut a pepper" video.
Ha! thanks ✌️🫑
OOHHH! That's the boss of this cooking channel you're talkin' to!
@@imcharming4808 😂🤌
I audibly gasped when I saw him cut the peppers I think it changed my life. I have somehow never seen that method.
@@BridOnFilm that’s great to hear! ✌️😊 I honestly thought it was something more people knew about. I’m just glad I was able to show someone something new
"Gabagool? Ova here" Is the only correct response to discovering gabagool in one's vicinity
Agreed!!! Extra tapping on the table is also a must
no asshole - i'm itlalian from the bronx and never heard that word before that show -
@@recoswell 🤔
@@recoswell your lying i bet your french
@@recoswelldid you watch the show? They’re clearly not from the Bronx
I like this guy’s style. Straight to the point, precise instructions, and a little humor. Great video.
Hey Anjin! Thank you for the comment. Much appreciated! ✌️😊
Low internet traffic/not quite famous yet.
They all turn into shill, chew-the-fat, ramblers by the end. Just look at Adam Ragusea these days
@vladimirsashev2735 thank you! Fried peppers sound delicious
@@FoodLovesCompany disgraciaad ! you just want something creamy to guzzle . You already had prov on there you gavone . A person named Vladmir had to teach you the right way and also upped the gourmet on urass....what kind of a guinea are you !?!?
The Strong silent typ, Gary Cooper
Tony throwing out the sandwich was the most unrealistic scene of the show. Italians just don't do that.
Hahaha this comment is perfect!
Noone should do that 😢
@@mollywhoppedsouls_pvp understandable but it was all part of the show 😉✌️
I agree 💯%!!! They would say: "It's a sin! You can't do that!"
@@mr.fancypants698 😆
As an Italian who lived in America for 12 years I never heard anyone call capicola gabagool, but it's a great word and very fun to say.
Ya I think it’s more of a New Jersey thing
The GABAGOOOL! 🤌🏻
@@MrEmmanuel217 ova heerrrreeeee
Think its an east coast thing, I hear gabagool primarily
@@anthonyrichard7387 I can guarantee if I went to order GABAGOOL here in Toronto I’d either get a laugh from someone knowing the show or a big “excuse me?” Hahaha
If you are wondering about the geographic location of the gabagool well, wonder no more cause it is ova here!
Ova heeerrrrreeee! 😂😂😂
"Ova heeeere" is the only appropriate response to discovering gabagool in your presence
@@NicDoesDumbThings agree! 🤣
I’m over here now! Dice!
"I woke up this mornin' and got a gabagool"
-Dunbley
Da GABAGOOL!
From now on that's I'm gonna sing it 😂😂😂😂
@@lacessamino 😂
😂
ua-cam.com/video/S6eqqOhETeM/v-deo.html
This looks wonderful and thanks for the Soprano bit. Makes me want to watch the series again....
Thank you and while making this recipe it made me want to watch the whole series again as well haha
Definitely a top 5 show for me
Amazing Sandwich. As a kid (1970's) growing up in North Bergen, Union City NJ
there were Italian deli's that made sandwiches like this.
Some of the best food I've ever had in my entire life during those years. Not only Italian food but Spanish, German and Szechuan Chinese.
They never cut corners with prep, it was all a matter of pride..
that's awesome to hear and couldn't agree with you more!
Oh man, they had food from Spain there? What would you get?
@@angelgregio There was a Spanish Restaurant (I forget the name and it's closed now) on Bergenline Avenue up by Hudson County Park that had amazing food. Everything was great but I remember they made a Garlic Shrimp ("Gambas al Ajillo") dish that was nothing short of heaven on earth. It was presented in a Garlic cream sauce and everyone would order it. Also made a great Sangria...
@@GordiansKnotHere That's sounds delicious. Not many real Spanish restaurants in Florida. Recently found one and the food was way better than expected.
@@angelgregio There are quite a few in Central Florida. (Caribe) Spanish. European Spanish is quite unique though. Growing up Calabrian-Gibraltarian I had some awesome foods and still do!
This sandwich has the making of a varsity athlete
It’s staying away from chasing skirts 😆😉
Hardly! You wouldn't make the team if you ate these all the time!
@@kendallevans4079 Italian fuel ⛽️😂
Best thing TV ever produced.... Sopranos! And finding a chef who makes their sandwiches on YT... priceless!
Hahaha thanks ✌️😊 I also did the grilled cheese with Phil Leotardo
That bite you took at 3:44 had some real intensity in it. Looks so good. Going to try it some time. Thanks!
Hahaha I was hungry….im always hungry 😆✌️
Had the peppers in the fridge since Sunday. Making this sandwich tonight.
Nice! They will still have a nice crunch to them as well. Enjoy! Up next is Phil Leotardo’s radiator grilled cheese so watch out for it this weekend!
Great video , perfect length, will be making pickled peppers tomorrow !
Thank you JakJim! Appreciate the comment!
This sandwich brought back memories. I used to work for a beverage company and would write recipes for the back labels. We had an internal competition for a beverage and a side for a pending cookbook. I made a sandwich very similar and a drink called “The Bing”. I also still have the Sopranos board game unopened.😊
@@msdarkstar44 that’s awesome! Didn’t know they made a board game!
I can see why tony binned that sandwich in the show, it never had the makings of a varsity athlete.
He was too busy chasing skirts
lol
Small hands. That’s what its problem was
@@MionMikan 😆🤷♂️
Now let's talk about Harlo LOL
Great recipe and video. You're funny but not obnoxious! A rare find in cooking videos lol.
Thank you for the comment, much appreciated ✌️😊 I try to just be myself 🤷♂️
I love how easily this sandwich comes together. I'm gonna try this
Simple is best! ✌️😊
I followed your directions today at lunch (minus the cheese because I'm a purist) It was mind blowing that such a simple sandwich could be so amazing. It's been 8 hours and I'm still thinking about it. Thankyou so much!
That is so awesome to hear. Glad you enjoyed it and thank you for the comment, it made my day ✌️😊
Awesome video! The sandwich looks gooooooood and I Definitely want to try making it, thanks!
Thanks brother and great hanging out today ✌️😊
Brilliant!!! Did you buy that roll at an independent local bakery? It’s definitely not from the bread aisle and I doubt it’s from any grocery store’s in-house bakery either. Whoever made it did an amazing job!!!
Ya just a little bakery. It’s good bread, a simple panino, but I’ve been getting a bit roasted on it. 🤷♂️
One thing with this kind of sandwich that also upgrades things without a lot of effort is to take a sheet of baking parchment, wax paper, or butcher paper and go with a tight wrap of the sandwich before you eat it. The compression tends to improve a lot of things about it and is one of the reasons why deli or shop sandwiches tend to taste better than ones made at home even with the exact same ingredients.
Someone commented on this already and I’ll have to try it. Thank you ✌️😊
You can do a similar job with seran wrap and get a really nice tight wrap. Wrap it tight as you can, set it aside in the fridge for a while and let everything marry up. I do this with a French pan bagnat sandwich too - tastes better the longer it sits.
@@RedSiegfried nice
@@RedSiegfried While it works, seran wrap has a lot of its own issues as well that doesn't help as much if you're making it to eat quickly
I make this sandwich but slightly different, I use roasted red peppers (jar) the classic giardiniera and I add mortadella to it and provolone, I also put in lettuce that I tossed in red wine vinegar and the bread is smeared with pesto.
its pretty feugo.
@@tehtehkhantengames8580 it does sound pretty feugo 🔥
✌️😊
0:15 I am actually saddened to find out that gabagool is technically a real word! I only knew about it from The Office. I thought Mike was just speaking Italian gibberish in that episode lol. I guess it's still pretty funny. It's funny twice now.
@@MavisRecon hahaha I forgot about that episode and him saying that 😂😂😂
@@FoodLovesCompany man I was dying 🤣
I actually got three Lonzinos in the fridge right now too. It just seemed like the easiest and tastiest italian cured meat to make for a beginner, but it was this exact video of yours that made me want to do it! I'm totally making this sandwich when it's all done. I might even watch the Sopranos haha. Never seen it before.
@@MavisRecon hahaha
You’re in for a treat if you start Sopranos. It’s so good! ✌️😊 top show for sure
@@MavisReconplease watch it, it will not disappoint. Doesn’t matter if you don’t like mafia movies or whatever, it’s great for other reasons.
Looks fantastic, also easy to make. Love the quick vinegar pepper recipe.
Thanks Rob! ✌️😊
Looks amazing!!.. and that show is on here 24/7😂😂😂
Thank you! and it’s a top 5 all time show!
Wow, that's an easy way to make some vinegah peppahs, awesome!!!. I'm definitely doing this sangweech, thanks for the vid!!!
@@jorgeisaacdoblesmata9137 nice and thanks ✌️😊
Ah, a fellow Ontarian (noticed the Farm Boy peppers) Just subscribed to the channel!
Gotta love Farm Boy!
The Italian sandwich that Farm Boy makes is pretty much exactly like this sandwich
Love it. Classic italian sandwich.Really good materials, easy and delicious. great job.
@@MultiIras thank you!
I think the bread you use is equally as important as the other ingredient for this sandwich. It has to be a really thin but crunchy crust with a firm, but giving center. North Jersey has bakeries that make this, everywhere.
You would think Toronto has good sandwich bread but it really doesn’t. Not easy to find a good semolina roll, which is what I would have loved to use
Mark, I cannot stop making this sandwich. The burrata filling is a great addition. I have been adding a drizzle of balsamic and some freshly ground black pepper. Cheers :)
@@jackamo007 yes Jack! The straciatella is definitely a great addition and nice touch with the balsamic and black pepper 👌
Those peppers look awesome, we’re moving right now but I think I found my first project once we unpack the kitchen!
Nice! hope your move goes smoothly! thank you for the comment and watching. I forgot to mention in the video but you can boil the peppers as well to soften them a bit but I like a bit of crunch which is why I just put them directly in the jar.
@@FoodLovesCompany thanks for the tip, I’ll try it both ways!
I used to think I hated gabagool (capicola) but I realize now that I just don't like it cold. A few seconds on the pan to heat it up really changes the flavor and makes it taste so much better.
Try doing the same with prosciutto, it’s so good! Also, mortadella like that is tasty as well ✌️😊
Are you making a grilled cheese of the radiator next?
Gonna try to!
Who hasn't done that?
@@argonwheatbelly637 haha
I had this sandwich today at a deli on Arthur Avenue. Delish !
@@Ted-NJ ✌️😊
I've got the Soprano's Family Cookbook and it's too bad sandwiches are almost totally ignored in it. I'm going to try the sandwich out, but using Skyr, instead of the Stracciatella, as it's much easier to find and a whole lot less expensive (at least here in Calgary, Canada). Cream cheese would do too. I know, I know, not totally Italian, but 'cha gotta do whatcha gotta do, eh! Marone!
Ya that’s true now that I think about, totally ignored. The straciatella was just an option so not needed. Maybe don’t go with the yogurt. I guess cream cheese or even cottage cheese can work I guess. But I get it, you gotta do what you gotta do! ✌️😊 thanks for watching
Well Skyr is a super thick yogurt and apparently is regarded as a cream cheese in Iceland. I just thought it would be a little more spreadable out of the fridge than cream cheese is. And I happen to have some Skyr on hand! I suppose you could try Mascarpone or Ricotta too. I tell you - nice rye bread smeared with Skyr and some smoked salmon or lox and chives on top - yum! I'm a new subscriber and look forward to checking more of your recipes out - Cheers!@@FoodLovesCompany
@@byronwolters2363 that sounds good! I love good rye bread. I’ll try it out! thank you for watching and subscribing as well. I really appreciate it ✌️😊
Wow! I'm going through your videos and - Mama Mia! I'm not even halfway through and I'm damn near drooling down my shirt! I'm from an German and Hungarian background and love that food, but I think Italian food (and wine!) to be the world's best! I've never been to Italy, but between UA-cam travel videos and cooking shows such as yours, that's almost as good! What's your background? Any regional specialties or favourites? Cheers!
@@byronwolters2363 thank you thank you. I appreciate the comment. I use a couple ingredients over and over throughout my recipes that are considered regional. As for some homemade nostalgic classics check out my spaghetti alla bomba, ricotta patties, eggplant patties, pasta with Nduja, ricotta pasta and my rapini and Nduja sandwich. But that’s a small selection haha
I live in rural Vietnam. Even the western style supermarkets in my town don’t have these things. Iove my pickled peppers. Could you do more how to make videos. Roasted sweet peppers, banana peppers, long hots, cherry peppers, pickled red onions, maaadone please I miss this things from the states so much 😢
@@tombaron5607 im sure living in rural Vietnam you have some amazing cuisine. I will add it to the list of videos to make. Thank you for the comment ✌️😊
I knwe Jimmy Gandolphini when he was a bartender at Steak Frites in NYC. I used to sit at the bar and have a burger. Looking back its funny thinking of " Tony Soprano" bringing mr my burger and Budwiser.
Burgers and beers are already a great combo. Now throw in Jim and it’s legendary ✌️😊 nice story
He sometimes visited his old AM. Yeah, both of us were at RU. Great story. Same thing happened to a friend of the family who used to be served drinks by this kid called Springsteen.
@@argonwheatbelly637 nice!
Did he ever tell you that he doesn't tend bar no more, when you brought it up.
Love the hat Ron
Just was at an event and did a seminar on frontier camp cooking bragged about your channel
@@jeffreyrobinson3555 ✌️😊
Sorry some how this got on your channel, I was typing on Early American and it must have flipped as this was the next vid I watched
@@jeffreyrobinson3555 all good. I figured that! It has happened more than once on my end. ✌️😊
Tony is eating in every scene of the show lol
@@WesleyAPEX hahaha true
aren't vinegar peppers pickled *hot* peppers? I grew up eating gabagool sandwiches with pepper rings from a jar. always hot. figured "vinegar" peppers was the same thing just what they called them down in Jersey.
@@boatbutch not necessarily need to be hot. So many ways to pickle a pepper and those jarred pepper rings are a classic ✌️😊
Italian cuisine is Gods gift to the world.
@@tacitus6384 it’s a beautiful cuisine ✌️😊
You should try to top it off with some Mascarpone insted of Burrata.
It goes incredibly well with the Vinegar-Pepe. Or any vegetables in general like Melanzani or dryed Pomodore.
Just simple delicious.
That’s a good option. The bit of sweet tang and creaminess from the mascarpone would be nice. I’ll have to try it next time ✌️😊
I'd happily make this combination, but unfortunately capocollo/gabagool isn't available that much in the UK. Oh, well. Mortadella's also a pretty solid italian meat and I use that for some good sandwiches, so.... Might as well _compromise._
P.S. I'm not big on Premium TV Dramas (especially considering nowadays they're in a bit of a slump), but considering that it popularised the concept of TV Dramas that got away with more mature themes and content than what you'd see on Basic, is The Sopranos recommended?
Sopranos is highly recommended and I love mortadella. It’s my #1. I have a few recipes on my channel with mortadella and not just sandwich ones
@@FoodLovesCompany Update: You CAN find Capocollo here in the UK, but under the name "Coppa". Hmph.
@@NebLleb yeah “gabagool” isn’t a real name its just the way Italian Americans pronounce it. Like how they call soppressata “supersod”
Gabbagool is amazing! I fell in love with those and never knew thats what its called
Ya it’s so good! ✌️😊
I’ll have this every weekend with nice glass of cold med sweet red wine .
Sweet! Have you ever tried Lambrusco? Would be a perfect pairing
i like the way you cut those bell peppers ....oh man , i bet that sandwich is awesome with that cheese !!!!
@@kmac4124 thanks! And straciatella cheese is 👌👌👌👌
Thats how we make sandwiches in Italy. Accurate 👌👍
Buona 👌😊
Ill have to try something like this. I really dislike prosciutti on a sandwich because of the texture, but I could see capicola being different.
When you eat prosciutto has it been sliced super thin? That could be a reason you may not like it. Too “stringy” if not sliced super thin.
There's a local deli that does a gabagool with mozzarella and red onions in a red wine reduction sauce. They also makes a sandwich called the bada bing that has gabagool, salami, fresh mozzarella and spicy Italian peppers.
Both sound delicious !
Local where ?
@@lorenzomagazzeni5425 Marysville Ohio
@@lorenzomagazzeni5425 🤷♂️
I'm just waiting for lunch in the oven and this sandwich looks perfect to me. As I live in The Australian countryside, I'm not sure that last creamy cheese, 'Barata', will be available. Never mind, I'll make it as close as possible. Thank you Sir!!!
Hi Bill Blinky! Thank you for the comment and for watching ✌️😊 the burrata is just an option so no worries if you can’t find it.
Fellow Australian food tuber Vincenzos plate seems to always have burrata so it has to be around somewhere haha
@@FoodLovesCompany Yes, I have found it. Thanks very much.
@@BelloBudo007 awesome
If you make a deli sandwich make sure to wrap it up tight in paper like a deli, it's a simple step but makes a ton of difference in the constitution of a sandwich, my preference is to wrap it up and put it in the fridge for 15 minutes and then eat it, it's perfect.
Good tip!
@@FoodLovesCompanyI'm subscribing because I hope to see some nice wrapped deli sandwiches from now on.
It's even good for pb&j type sandwiches, never underestimate what being cocooned in saran wrap can do to a guy- I MEAN sandwich.
@@gro_skunk 😆😂
I have a question. I bought 2 Mason jars to make this recipe. I just made the vinegar peppers but only washed the jars in hot soapy water then dried them before making them. Would the peppers be safe to consume or should I have sterilized the jars first before making the recipe?
Sterilized jars are definitely the way to go. It helps to ensure any bacteria that can build up over time. I know these are a refrigerator pickle recipe, so they don’t last as long as if you did the whole canning process but better to be safe than sorry.
@@FoodLovesCompany OK sounds like I should probably dump the peppers and start the whole process over after sterilizing the jars. I hate to do that because they look darn good in the refrigerator right now!
@@sturisa ahhh that sucks. Sorry you have to do that. Just to be safe!
They possibly could be ok if it’s only been like a day or two but don’t quote me on that.
You know, Quasimodo predicted this sandwich.
Oh Bobby 🤦♂️🤦♂️🤦♂️😂
Well done sir! Bravo!!
@@justinetherton4107 thank you ✌️😊
2:28 do you need to burp the jars
@@lachlank.8270 because this isn’t a full pickling process burping isn’t necessary. This is meant to be a quick pickle and the peppers should be used up quicker than if made with the whole process which includes boiling, burping, etc
I'm re-watching Sopranos again right now. Looking forward to Phil's last scene :)
In my small town the only capicollo they have is in a package, and it does not look or smell anything like the real stuff in this video. I'm going to try the quick pickled peppers though, thanks.
Nice! Ya some of the prepackaged stuff might not be the best but still could work if you really want to try it ✌️😊
Forgettaboutit. It's beautiful.
@@pundamilia1191 ✌️😊
This Mark is more creative than Spielberg
HA! ✌️😊
Hey thats a simple pepper recipe for this Dad tryin to learn. Thx
Back in 2000 in Chicago,Union Station there was a place that sold antipasti or pasto? It had no meat, just peppers and tomatoes maybe, pepperoncini too, maybe.
Anyway, make something like that next!
🤙🍻
Great! Hmm are you thinking of giardiniera?
@@FoodLovesCompany Nope was def called antipasti in the sign. It came in a cup with a fork, real oily. Never seen anything like it since so I thought you'd know.
Thx for reply!
@@mattd5681 hmmm could have just been marinated veggies possibly in oil
IT'S JUST FAT AND NITRATES!!!!
Love it. Also, next time you put some hot liquid, like your pickle, into a jar, make sure you invert the jar while it's still hot to sterilise the lid fully. (Maggie Beer doesn't even sterilise the jars when making jam, she just fills them with the screechin' hot jam and inverts.)
Oh Meadow…
I did sterilize the jar before but thank you for the tip and thank you for watching. ✌️😊
She eats like a bird
@@danielbergonzi7319 Livia was losing it
@@danielbergonzi7319 good ol Livia
Think I'd prefer this to Uncle Jun's eggs & pepper sandwhich. Capocollo is hard to get in England, any ideas for a substitute? Mortadella? I think Tony has a mortadella sandwich of some kind in one episode.
Enjoyed the vid, dude 👍.
Thank you ✌️😊 hmmm I would say maybe prosciutto as a substitute if I had to give one.
1:04 shoutout farmboy
@@shmule1655 ya ya!
That looks really damn good, definitely going to replicate it. 👍 Thanks for sharing.
Thank you for watching ✌️😊
GABAGOOL
over here!!!!!! haha
OVA EEEEERE
@@nairbgolden2008 that’s how I should have spelled it! Damn! 🤣
ohhh ! watch yo mouth you stunod!
@@pandaberserk3390 😂
Tony’s sandwich never had the makings of a varsity athlete. Your sandwich on the other hand looks banging!!!! I’m definitely gonna try this. And that’s for the idea of pickling peppers, for whatever reason I’ve never done that.
This sandwich was too busy chasing skirts.
Thank you! It’s just a quick way of pickling but still turns out great (fridge pickle) ✌️😊
SANGWEECH
I love a good sangweech!
Any better heated through before putting on the creamy cheese??
You can for sure if you want
VINEGAR PEPPERS
@@LTDANMAN44 ✌️😊
Vinega peppas
My favorite sandwiches were Saltimboca… and the other was just fresh bread, mozzarella di bufala, prosciutto, olio di oliva, some oregano….. and a fruit punch or a red Gatorade to drink… delicious!! Can’t wait to go back to Italy soon.
@@jaycee6438 wonderful! And they all sound delicious. ✌️😊
Aw cmon man @2:50 it wasn't about the sammich it was about his inability to be the slightest bit of a hedonist because of his stress!!! CMON MAN SOPRANOS IS DEEP. Anyways I'm going to make these peppers and the burrata idea is genius especially if it's ice cold but I'm Polish what do I know lol
Oh I know it goes deep that’s why I said earlier that it had to be stress with agent Harris and Phil. I only said what I said so I can introduce putting the burrata in the sandwich haha I needed a segue of sorts ✌️😊
And one have any AGED provolone balls?? With the twine to hang them up?
love aged provolone ✌🙂
2:28 video actually starts
Thanks for watching ✌️😊
@@FoodLovesCompany no disrespect, milord. I enjoyed your deepest lore. ❤️
@@nicolasharmony4537 😂
Making the peppers this week, they look good. What knife is the by the way, I am a bit of a knife man. Looks like a Shindo but hard to tell.
Nice!
It's a funayuki gyutou
@@FoodLovesCompany Who is the maker? I have three Funayuki blades, love the spear shape, used on boats in Japan by fishermen.
@@oldjoeclarke. cool. I bought off of Chubo knives. It was a father and son team and I can’t recall exactly everything about it.
@@FoodLovesCompany Cheers Man for the info, look forward to the next food. Take it easy...
@@oldjoeclarke. ✌️😊
Don't forget to age the provalone in your socks the night before....
@@IgorMarkić-Nikolac HA! Classic Sal! 😂
Could you use a small-curd cottage cheese instead of that stuff inside of that other fancy cheese?
Ya I think so. It’ll be a bit different tasting but it can work. You can also use any cheese. This was an optional step I took anyways. If you try another cheese or the cottage cheese let know how it is! Thanks for watching 😊✌️
You gotta put something on the bottom bread before you lay the cheese down...or forget about it. Otherwise, this is a good video
Is this a rule? 😂 the sandwich literally has 3 ingredients and a 4th optional one. What would have gone down first? 🤷♂️
@@FoodLovesCompany peppers or oil. Otherwise too dry, probably why he chucked it
@@jmason61 I would've brushed the oil on the bottom bun and smeared the burrata on the top bun (as it's creamy enough to), that way you get some of the burrata in every bite and no dry bread.
Great stuff and content!........ Also, for me, your first show............ l will definitely look for more, and tell my Aussis mates......... 11 outta 10!
Ahh thanks Peter for the kind comment. Much appreciated and lots of videos and great recipes ✌️😊
Killing it Mark!
Thanks Michelle 😊✌️
Do you have the title/link of the song you used for the background? Looks great with the burrata btw, I should try it.
@@barney11111 I use a program called epidemic sound for royalty free music and the track is Ryan James Carr - Takes Two to Tango
@@FoodLovesCompany Thanks!
"Capocolo Sandwich?..OVAH' HEERE!" 👇🏻
OVAAAAAAA HEEERRREEEEE!!!!!
Love thee addition of the burrata innards!
@@RivetGardener sweet thanks ✌️😊
Someone call Gordon Ramsay! Give this guy a tryout!
Ha! Im afraid of him haha 🤣 jk
In Italy, do they often toast the inside surfaces of the sandwich bread?
@@adamchurvis1 to be honest I don’t know but from my travels through Italy, rarely have I seen the inside of bread toasted.
@@FoodLovesCompany That's what my gut tells me, and I have a very big gut. Unfortunately, it reels at thick pieces of untoasted bread.
@@adamchurvis1 haha ✌️😊
Looks like it should be toasted!
It can definitely be toasted but I was just going with how I thought it would be on the show and how delis do it
@@FoodLovesCompany He doesn't have burrata or mozza on the show
I know. It was a suggestion and optional step I made and even made a little joke about it in the video ✌🙂@@kermdeezy5330
idk bout jersey delis, but I feel a seeded semolina hero (typically used in delis in the bronx and brooklyn) would make this sandwich a tad better. I've grown to love a solid semolina bread.
I hear ya. If I could, I would definitely use a seeded semolina bread every single time.
Would you roast the peppers before you soak them?
Also bro toast the bread melt the cheese 😭
You can roast or even toss the peppers into the pot when simmering the pickling liquid to soften. I like a little bit of crunch still which is why I skipped that step.
Also, didn’t toast or melt the cheese because I was going with how they do it on the show and a typical NYC deli sandwich. Not always toasted and cheese isn’t always melted. I mean, go for it though if you want, I’m sure it’s delicious
I'm getting the peppers today!
Ya you are! Cubanello peppers are great if you can find. My grocery store was out of them or else I would have used them. But like I said in the video, any peppers will do! ✌️😊
Every word was pronounced correctly except for plethora😅
Here we go! You’re not the first and won’t be the last 🤦♂️✌️😊
@@FoodLovesCompany😂😂😂
This is very similar to something I have been making over the years I call a "fat sandwich" because too many would make anyone big LOL. My go to is prosciutto, capicola, fresh mozzarella, vinegar peppers, and chopped arugula. Sometimes I do sliced mozzarella and/or substitute chopped Greek olives for the vinegar peppers.
The fat sandwich was a direct result of me watching the Sopranos!
@@salvatorediangelo453 sounds delicious! ✌️😊
Well done. Most UA-camrs would have drowned it in chipotle mayo.
Simple is always best!
This video is worth your time for the pepper cutting technique alone.
@@georgecolombo hahaThanks ✌️😊
Just made one, these are a dynamite sandwich. I think the burrata makes it.
Nice! I felt the burrata just took it up a notch. Either way though the sandwich is great. Thanks for watching ✌️😊
This is the one thing I miss most about ny. The sandwiches. Some people don’t realize just how important bread is when it comes to making a great sandwich. Rarely have I found decent bread outside of the tri-state area. For the most part, there is an Italian bread baker/distributor located in the Bronx that supplies fresh bread to all delis in lower ny (and I’m assuming the whole tri-state area). And it just can’t be beat. Flaky, crusty and chewy, soft in the middle.
Thank you for the comment. If I was able to get the right bread I would have. The bread I used was still fine and the sandwich was great. I know a lot of the comments are knocking the bread but whatever 🤷♂️😆 it is what it is
Ohh Emeril Lagasse ova here
😂
if you live in Washington DC stop by Litteri Brothers near Union Market, you can get the classic Italian sandwich there.
I will keep that in mind! ✌️😊
Next time you should get the raw cured coppa, it's much better than the cooked ham version here
Oh ya for sure. That’s how I had it growing up when someone in the family made it 👌
Nice video and nice inspiration! Why don't you have more subscribers?
Thanks Sebastian for the comment! I don’t know why I have more subscribers but I’ll welcome them! 🤣✌️😊
This sandwich has too much pulp. I like the kind with some pulp.
You smokin’? That scene kills me every time…shum pulp 🤣