We call this the Gabagool as an ode to our love for James Gandolfini and The Sopranos.
| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 hoagie buns
- 4 ounces your favorite mayonnaise
- 1/2 head romaine lettuce, shredded
- 2 ounces Italian dressing
- 1 pound thin-sliced capocollo ham or as we call it, gabagool
- 4 ounces sliced Pickled Banana Peppers, recipe follows
- 8 slices white American cheese
- 4 ounces Company Sauce, recipe follows
- 6 banana peppers
- 12 ounces white vinegar
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cloves garlic
- 1 bay leaf
- 3 eggs
- 4 ounces yellow mustard
- 1 1/2 ounces capers, strained
- 1 1/2 ounces white vinegar
- 2 tablespoons sugar
- 2 1/2 teaspoons celery salt
- 2 teaspoons salt
- 1 1/2 teaspoons MSG
- 2 ounces lemon juice
- 15 ounces canola oil
Instructions
- Cut the hoagie buns in half lengthwise. Spread the mayonnaise on each bottom half. Dress the shredded lettuce with Italian dressing. Place the lettuce on the bottoms of the hoagie buns. Portion the gabagool into 4-ounce shingled mounds and fry them in a skillet until crispy on one side, about 5 minutes. Flip the gabagool over and add 1 ounce Pickled Peppers and 2 slices cheese to the top of each mound. Cook until the cheese is melted, about 3 minutes. Transfer the mounds to the bun bottoms. Spread 1 ounce Company Sauce on the top half of each hoagie bun and top the sandwiches.
- Slice the banana peppers 1/8-inch thick and set aside in a glass or plastic container with a lid. Add the vinegar, salt, sugar, garlic and bay leaf to a saucepot and bring to a boil. Cook until the sugar and salt are dissolved, about 3 minutes, then remove from the heat. Let cool to room temperature, then pour over the peppers and let sit for at least 3 hours. (The longer they sit, the better they are.) They will hold in a refrigerator for up to 2 weeks.
- Crack the eggs into a blender. Add the mustard, capers, vinegar, sugar, celery salt, salt, MSG and lemon juice. Cover the blender with the lid and turn to medium-high speed. Blend until incorporated. With the blender still running, turn the speed down to medium and remove the stopper in the lid. Slowly drizzle the oil into the mixture until thickened, 3 to 4 minutes. Will hold in refrigerator for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1778 |
| Total Fat | 159 g |
| Saturated Fat | 23 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 17 g |
| Protein | 38 g |
| Cholesterol | 232 mg |
| Sodium | 2949 mg |
Reviews
Frying the gabagool until crispy is key “sandwich mechanics” here. As is that Company sauce.
Very good.