Hot Capicola and Spicy Asian Subs
Now that the excitement over my first award has subsided a bit, I can do the post that I intended for yesterday :) This past weekend it was just Ben and I home, and while we did not get much accomplished (as planned), it was a relaxing weekend (despite, or maybe because of, the rain). When it is just the two of us we like to eat all those spicy things that we adore, but the kids can't handle. For lunch on Saturday I pulled out two 12-inch sweet Italian rolls and made subs (beat these Subway!!).
While the oven was preheating to 350, I split the rolls. I layered the bottom of one with a generous amount of sliced red onion, the other with fresh jalapeno slices (they were HUGE chilies).
On top of the onion went 8 ounces of spicy capicola; on the jalapenos went the leftover Sesame Ginger Pork from a few nights before, complete with the leftover scallions and toasted sesame seeds.
About two tablespoons light mayo to one tablespoon siracha, although I could have safely done equal quantities (for us anyway).
The capicola was topped with pepperjack, and the pork with Swiss, before going into the oven for about 10-12 minutes. The meat warmed through, the cheese melted, and the tops of the rolls crisped up nicely. The capicola got a spread of regular light mayo, while the pork got the siracha and mayo mix. I also sprinkled fresh cilantro leaves on the pork.
I cut these toasty babies and Ben and I took a half of each. The verdict: the capicola wasn't bad, but would have been better served by some sort of garlicky and buttery roll, rather than the sweet Italian. For the pork, however, the slightly sweet roll was the perfect foil for the spiciness of the sandwich. Ben declared that the sandwich rivaled any that he had had before, and thought that I should develop the recipe for entry to next season's Ultimate Recipe Showdown. Interesting proposition.