Capicola Picnic Sandwich with Artichoke Spread
By Morgan BollingPublished on June 17, 2019
Time
1 hour, plus 1 hour cooling and 2 hours resting
Yield
Serves 4
Ingredients
Sandwich
1 pound store-bought pizza dough 1 teaspoon extra-virgin olive oil 4 ounces sliced provolone cheese 8 ounces thinly sliced deli hot capicola ½ cup fresh parsley leaves 1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thinSpread
1 (14-ounce) can artichoke hearts, drained and patted dry¼ cup chopped jarred hot cherry peppers 1 teaspoon chopped fresh thyme 1 teaspoon lemon juice 1 small garlic clove, minced¼ teaspoon table salt ¼ teaspoon red pepper flakes 6 tablespoons extra-virgin olive oilBefore You Begin
Letting the pizza dough sit at room temperature for 1 hour makes it easier to shape. If you don't have a Dutch oven, you can use a baking sheet or skillet loaded with canned goods to press the sandwich.
Instructions
- For the sandwich: Line rimmed baking sheet with parchment paper and grease parchment. Place dough on prepared sheet. Cover loosely with greased plastic wrap and let sit at room temperature.
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Keeping dough on sheet, use your hands to shape dough into rough 7-inch square (edges may be rounded; this is OK). Brush top of dough with oil. Bake until light golden brown, 13 to 15 minutes. Let cool completely on sheet, about 1 hour.
- For the spread: Meanwhile, process artichokes, cherry peppers, thyme, lemon juice, garlic, salt, and pepper flakes in food processor until finely chopped, about 20 seconds, scraping down sides of bowl as needed. Transfer to bowl and stir in oil.
- Slice cooled bread in half horizontally. Spread artichoke mixture on cut sides of bread, about ½ cup per piece (use all of it). Layer provolone, capicola, parsley, and fennel on bread bottom. Cap with bread top and wrap sandwich tightly in double layer of plastic.
- Place Dutch oven on top of sandwich and let sit at room temperature for 1 hour. (Pressed sandwich can be refrigerated for up to 24 hours. Let come to room temperature before serving.) Unwrap sandwich, cut into quarters, and serve.
Time
1 hour, plus 1 hour cooling and 2 hours restingYield
Serves 4Ingredients
Sandwich
1 pound store-bought pizza dough
1 teaspoon extra-virgin olive oil
4 ounces sliced provolone cheese
8 ounces thinly sliced deli hot capicola
½ cup fresh parsley leaves
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Spread
1 (14-ounce) can artichoke hearts, drained and patted dry
¼ cup chopped jarred hot cherry peppers
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 small garlic clove, minced
¼ teaspoon table salt
¼ teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Ingredients
Sandwich
1 pound store-bought pizza dough
1 teaspoon extra-virgin olive oil
4 ounces sliced provolone cheese
8 ounces thinly sliced deli hot capicola
½ cup fresh parsley leaves
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Spread
1 (14-ounce) can artichoke hearts, drained and patted dry
¼ cup chopped jarred hot cherry peppers
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 small garlic clove, minced
¼ teaspoon table salt
¼ teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Ingredients
Sandwich
1 pound store-bought pizza dough
1 teaspoon extra-virgin olive oil
4 ounces sliced provolone cheese
8 ounces thinly sliced deli hot capicola
½ cup fresh parsley leaves
1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Spread
1 (14-ounce) can artichoke hearts, drained and patted dry
¼ cup chopped jarred hot cherry peppers
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 small garlic clove, minced
¼ teaspoon table salt
¼ teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Why This Recipe Works
To create a flavorful sandwich that could survive some travel and jostling without falling apart, we started with store-bought pizza dough, which baked into a soft but pleasantly chewy loaf that was consistently fresh. A flavorful spread, made by processing artichoke hearts, hot cherry peppers, garlic, and lemon juice, glued the sandwich together. Spicy capicola and mild provolone cheese layered onto the split loaf added satisfying bulk. Pressing the sandwich fused the layers together, making it sturdy enough for travel and easier to bite through.
Before You Begin
Letting the pizza dough sit at room temperature for 1 hour makes it easier to shape. If you don't have a Dutch oven, you can use a baking sheet or skillet loaded with canned goods to press the sandwich.
Instructions
- For the sandwich: Line rimmed baking sheet with parchment paper and grease parchment. Place dough on prepared sheet. Cover loosely with greased plastic wrap and let sit at room temperature.
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Keeping dough on sheet, use your hands to shape dough into rough 7-inch square (edges may be rounded; this is OK). Brush top of dough with oil. Bake until light golden brown, 13 to 15 minutes. Let cool completely on sheet, about 1 hour.
- For the spread: Meanwhile, process artichokes, cherry peppers, thyme, lemon juice, garlic, salt, and pepper flakes in food processor until finely chopped, about 20 seconds, scraping down sides of bowl as needed. Transfer to bowl and stir in oil.
- Slice cooled bread in half horizontally. Spread artichoke mixture on cut sides of bread, about ½ cup per piece (use all of it). Layer provolone, capicola, parsley, and fennel on bread bottom. Cap with bread top and wrap sandwich tightly in double layer of plastic.
- Place Dutch oven on top of sandwich and let sit at room temperature for 1 hour. (Pressed sandwich can be refrigerated for up to 24 hours. Let come to room temperature before serving.) Unwrap sandwich, cut into quarters, and serve.
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