Project Description

Capocolla, Lettuce and Tomato

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Quantity
4 Servings
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Difficulty Level
Easy
Active Prep
Active Prep
15 min
Total Time
Total Time
15 minutes

This is an homage to the most basic but heroic of sandwiches. An ideal summer lunch, hangover cure or miraculously simple yet satisfying snack. The reliable combination of crisped cured meat, summer’s best tomato, cool crunchy lettuce and creamy mayo can’t be beat. Except when you substitute the new king of sandwich meats, capocolla, for the bacon. AND make your own damn mayo. Which you should do, because it’s embarrassingly easy.

Directions

for the mayo

Whisk the egg, vinegar and salt in a large glass bowl until frothy. Slowly — and we mean slowly — drip in the vegetable oil, whisking to incorporate each drop before adding another. You’re creating an emulsion here. As it thickens, you can add the oil a little faster, but not by much. Then whisk in the olive oil — this will give a nice flavor and deeper color.

for the sandwich

Heat the vegetable oil in a large skillet over medium heat. Cook the capocolla in batches, flipping, until the slices lightly brown and get firm, about 5 minutes per batch. You can put a metal lid on top of them to keep them flat if you’d like. Remove to a paper-towel-lined plate and dab off excess fat with another paper towel.

Toast the bread. Spread mayonnaise on one side of each slice. Build your sandwich with the meat, lettuce and tomato as you see fit. We like the lettuce, meat and then tomato. Grind some pepper on, if desired.

Ingredients

mayo

  • 1 large egg yolk, at room temperature
  • 1½ teaspoon white wine vinegar
  • Pinch kosher salt
  • 1/2 cup vegetable oil
  • 2 tablespoons extra virgin olive oil

sandwich

  • 2 teaspoons vegetable oil
  • 12 ounces sliced, cooked capocolla
  • 8 slices good-quality Pullman bread (3/4-inch thick)
  • Iceberg lettuce leaves
  • The most delicious tomatoes you can find
  • Freshly ground black pepper, optional