Il Capitan Panuozzo Recipe
Arugula, Sweet Eggplants Strips, Capocollo, Provolone
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Ingredients
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Bread & spread
Eggplant
Filling
Method
Bread & spread
- 1
- 2
Rub the interior of each cut roll with the garlic clove (peel removed). Lightly sprinkle the brushed surfaces with 1 tsp salt evenly. Set aside while preparing eggplant so flavors meld.
- 3
Toast: Place the bread cut-side down on a medium-hot grill pan or under the broiler for 1–2 minutes until grill marks or light browning appear. Remove and keep warm.
Eggplant
- 4
Slice and sweat
Trim the eggplant, then slice into long strips about 1/4" thick and 3–4 inches long to fit the roll. Lay slices on a rack or paper towels, sprinkle evenly with 1 tsp kosher salt and 1 tsp sugar. Let rest 15 minutes to draw out bitterness and moisture, then pat dry with paper towels.
- 5
Cook eggplant
Heat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add eggplant strips in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and tender. Season with 1/2 tsp black pepper while cooking. Transfer cooked strips to a plate and keep warm.
- 6
Optional: For more charred flavor, finish strips on the grill for 30–60 seconds per side.
Assemble sandwich
- 7
Layer cheeses and capocollo
On the bottom half of each toasted roll, place 4 slices provolone evenly covering the bread. Top the provolone with 4 slices capocollo per sandwich, arranging to cover the cheese.
- 8
Add eggplant and peppers
Lay 4–5 warm eggplant strips over the capocollo, then add about 1/4 cup roasted red pepper strips per sandwich distributed evenly.
- 9
Melt cheese (optional)
If you prefer the provolone melted: close the sandwich briefly (about 1 minute) and heat under a preheated broiler or in a hot pan with a lid for 30–60 seconds until the cheese begins to soften and meld with the meat and eggplant. Watch carefully to avoid burning bread.
- 10
Finish and dress
Open the sandwich and add 1 cup fresh arugula per sandwich (divide 2 cups between the two). Drizzle each sandwich with 1 teaspoon balsamic glaze and sprinkle 1/8 tsp red pepper flakes per sandwich (adjust to taste). Close the sandwich.
- 11
Cut each sandwich in half on the diagonal and serve warm.