Grilled New Jersey Capicola Sandwich

Introduction

This Grilled New Jersey Capicola Sandwich brings together spicy, savory pork capicola and gooey provolone cheese layered on a crusty roll, all seared and finished to perfection on the Arteflame Grill. Using the reverse sear method for optimal flavor and juiciness, this sandwich is a bold, flavorful spin on a regional favorite. Perfect for any backyard cookout or casual weekend lunch, this is deli-style comfort food with a fire-grilled twist.

Ingredients

• 8 oz spicy capicola, sliced thick (around 1/4 inch slices)
• 4 slices of aged provolone cheese
• 2 crusty sandwich rolls, halved
• 2 tbsp unsalted butter (for grilling rolls and capicola)
• 1 tbsp Dijon or grainy mustard (optional)
• 4 slices tomato (optional)
• Handful of arugula or baby greens (optional)
• Fresh cracked pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill and stack firewood on top.
3. Light the napkins and let the fire establish. In about 20 minutes, you'll be ready to grill.

Step 2: Prep the Ingredients

1. As the grill heats, take your capicola out of the fridge and let it come to room temperature.
2. Slice your bread rolls and spread a little butter on the cut sides.
3. Lay out all your ingredients so they're ready to grill.

Step 3: Reverse Sear the Capicola

1. Place the thick capicola slices directly on the center grill grate, which reaches over 1,000°F, for a quick sear—30 seconds each side to seal in the juices.
2. Then transfer the capicola slices to the hot flat top cooktop to finish cooking. This reverse searing method ensures deep flavor and tenderness without overcooking.
3. Let the meat cook until it's about 15°F below your desired internal temperature (capicola is best around 145°F cooked temp, so pull at 130°F).

Step 4: Toast the Rolls

1. Place the buttered rolls cut-side down on the flat top cooktop. Use the hotter inner edge for quicker toasting, or the outer edge if you want a slow crisp.
2. Toast until golden brown and lightly crispy—about 1-2 minutes.

Step 5: Assemble the Sandwich

1. Layer the capicola onto the toasted bottom half of each roll.
2. Top with provolone cheese while the capicola is still hot so the cheese slightly melts.
3. Add optional tomato slices, arugula leaves, and a spread of Dijon mustard if desired.
4. Top with the other half of the roll and serve immediately.

Tips

• Always let your grilled meats rest for 5 minutes after removing them from the Arteflame to allow juices to redistribute.
• Use butter instead of oil for grilling to enhance flavor and get a golden sear without burning.
• Use the Arteflame cooktop's heat zones to multitask—toast your rolls on the outer edge while capicola finishes in the center ring.
• A meat thermometer ensures perfect doneness. Pull meats 15°F early to avoid overcooking as carryover heat finishes the job.

Variations

1. Italian Hoagie-Style: Add sliced salami, mortadella, and roasted red peppers for a full Italian sub experience grilled to perfection.
2. Capicola & Fig Jam: Replace mustard with fig jam and add brie for a sweet-savory melt packed with depth.
3. Caprese Capicola: Add fresh mozzarella, basil, and tomato with a drizzle of balsamic reduction for an Italian twist.
4. Spicy Version: Add pickled jalapeños and pepper jack cheese for a heat-lovers capicola melt!
5. Breakfast Capicola Melt: Top with a fried egg (cooked on the flat griddle) and cheddar cheese on an artisan English muffin or ciabatta.

Best Pairings

• Crispy grilled potato wedges or sweet potato fries (made on the griddle).
• Charred corn on the cob with butter and chili flakes.
• Cold Italian soda, lemonade, or a crisp New Jersey lager.
• Grilled peaches or pineapple for a hint of sweetness at the end.

Conclusion

The Grilled New Jersey Capicola Sandwich is a standout dish made entirely on the versatile Arteflame grill. With the perfect reverse sear, melty cheese, and crispy roll all fire-grilled to perfection, it’s both rustic and refined. Whether you're feeding a crowd or just treating yourself, this sandwich proves that great meals are made with fire and flavor.