Capicola & Grilled Vegetable Sandwiches

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Capicola & Grilled Vegetable Sandwiches

Capicola & Grilled Vegetable Sandwiches

In this sandwich grilled eggplant and red bell peppers are paired with thin slices of garlicky capicola (a dry-cured rolled pork shoulder) and spicy arugula, all on grilled Italian bread.

Serves 4

Prep Time 45 min

Total Time 60 min.


  • 1 small eggplant, (about 12 ounces), cut into 1/4-inch-thick slices
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar, divided
  • 2 cloves garlic, minced, divided
  • 2 large red bell peppers, roasted and sliced, or two 6-ounce jars roasted red peppers, drained, rinsed and sliced
  • Freshly ground pepper to taste
  • 8 1/2-inch-t Italian bread, preferably whole-grain
  • 4 ounces thinly sliced capicola, (see Note)
  • 1 bunch arugula, trimmed (4 cups)

Cooking Directions

Step 1

Preheat grill or broiler.

Step 2

Place eggplant slices in a large colander over a bowl. Sprinkle with salt and let stand for 15 minutes. Rinse well under running water and pat dry.

Step 3

Brush oil lightly over both sides of the eggplant slices. Grill or broil the eggplant until tender, 3 to 4 minutes per side. Place in a bowl and toss with 1 tablespoon vinegar and half of the minced garlic.

Step 4

Toss peppers in a separate bowl with the remaining 1 tablespoon vinegar and garlic. Season with pepper.

Step 5

Grill or broil bread until lightly browned, 1 to 2 minutes per side.

Step 6

To assemble sandwiches, layer capicola, the eggplant, the red peppers and arugula between toasted bread slices.