What is the difference between soppressata and capicola?

Though both are beloved Italian cured meats, soppressata and capicola are quite different in flavor, texture, and preparation: Capicola (also called capocollo or gabagool) is made from the pork shoulder or neck, and is typically wet-cured and seasoned with spices like paprika, garlic, and black pepper. It's tender, slightly smoky, and often sliced thin like prosciutto. Soppressata is a dry-cured salami , made from coarsely ground pork and often spiced with chili flakes and garlic. It has a bolder, firmer bite and a deeper, peppery flavor. Think of capicola as smooth and savory, and soppressata as rustic and spicy. When combined in a sandwich, they’re a match made in deli heaven.

What goes on a capicola sandwich?

A classic capicola sandwich celebrates bold, simple ingredients. Here’s what usually goes on it: Thinly sliced capicola Sharp or mild provolone cheese Vinegar peppers or pickled vegetables for a tangy kick A drizzle of olive oil A fresh Italian roll or hoagie bun Optional extras might include lettuce, tomato, onions , or even burrata or stracciatella cheese , but the traditional version keeps it minimal to let the meat shine.

What was Tony Soprano’s favorite sandwich?

Tony Soprano, the iconic character from The Sopranos , famously loved a capicola and vinegar peppers sandwich —often just called “gabagool and peppers.” It’s a true Italian-American staple made with: Capicola (gabagool) Vinegar-soaked bell peppers Provolone cheese Crusty Italian bread The simplicity of the sandwich reflects Tony’s blue-collar New Jersey roots and deep love for old-school deli food.

What does capicola go well with?

Capicola is incredibly versatile and pairs beautifully with ingredients that balance its rich, salty flavor: Cheeses : Provolone, mozzarella, burrata, gorgonzola Pickled veggies : Vinegar peppers, giardiniera, banana peppers Breads : Italian rolls, ciabatta, focaccia Condiments : Olive oil, balsamic glaze, pesto, Dijon mustard Proteins : Combine capicola with soppressata , salami , or mortadella in sandwiches for a layered meat experience. It also works well alongside grilled chicken , turkey , or even a soft-cooked egg in breakfast-style paninis. Capicola is also delicious as part of a charcuterie board , added to omelets , or even tossed into a pasta salad for a boost of protein and flavor.

Best Capicola And Soppressata Sandwich

Name: The Ultimate Capicola and Soppressata Sandwich Recipe with Melty Provolone
Prep time: 10 min
Cook time: PT-485114H50M52S
Total time: 10 min
Cuisine: Italian-American
Ingredients: 1 crusty Italian roll or panino, halved; 4–5 slices of capicola, thinly sliced; 3–4 slices of soppressata, thinly sliced; 2–3 slices of provolone cheese (sharp or mild); ¼ cup of vinegar peppers (homemade or store-bought); A drizzle of extra virgin olive oil; Optional: 1 spoonful of stracciatella or burrata cheese; Optional: A pinch of dried oregano or chili flakes

Description

This bold and savory Capicola and Soppressata Sandwich is packed with Italian deli meats, provolone cheese, and tangy vinegar peppers—all nestled inside a crusty Italian roll. It’s a no-cook, flavor-packed sandwich perfect for lunch, picnics, or any time you crave something hearty and satisfying.

Ingredients

Scale

1 crusty Italian roll or panino, halved

4–5 slices of capicola, thinly sliced

3–4 slices of soppressata, thinly sliced

2–3 slices of provolone cheese (sharp or mild)

¼ cup of vinegar peppers (homemade or store-bought)

A drizzle of extra virgin olive oil

Optional: 1 spoonful of stracciatella or burrata cheese

Optional: A pinch of dried oregano or chili flakes

Instructions

In a small pot, bring the white vinegar, water, salt, and sugar to a boil.
Place the sliced red and yellow bell peppers, smashed garlic, dried oregano, peppercorns, and optional dried chili into a mason jar.
Pour the hot vinegar mixture over the peppers until fully submerged.
Let the mixture cool, then seal the jar and refrigerate overnight for best flavor (24–48 hours preferred).
To assemble the sandwich, slice the roll in half and drizzle both sides with extra virgin olive oil.
Layer provolone cheese on the bottom half.
Add capicola and soppressata slices generously.
Top with a handful of vinegar peppers.
Optionally, add a spoonful of stracciatella or burrata cheese.
Sprinkle with dried oregano or chili flakes if desired.
Close the sandwich, press lightly, and enjoy.

Notes

Feel free to swap in your favorite Italian cold cuts or cheeses. For a spicier kick, add hot cherry peppers or extra chili flakes. This sandwich travels well—wrap it tightly and enjoy later as the flavors meld.

Prep Time: 10 minutes
Cook Time: None
Category: Lunch
Method: No-Cook
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 610 kcal
Sugar: 5g
Sodium: 1250mg
Fat: 38g
Saturated Fat: 13g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Keywords: Feel free to swap in your favorite Italian cold cuts or cheeses. For a spicier kick, add hot cherry peppers or extra chili flakes. This sandwich travels well—wrap it tightly and enjoy later as the flavors meld.