Gabagool Sandwich Recipe

Name: Good Company Wings (Akron)s Gabagool Sandwich Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 each Italian hero roll (or ciabatta/hoagie roll); 1 tbs Mayonnaise; 1 tsp Dijon mustard; 1 tsp Olive oil; 120 g Capocollo (gabagool) — thinly sliced; 60 g Prosciutto, thinly sliced; 60 g Salami (finely sliced, mild or spicy); 3 slices Provolone cheese, sliced; 3 tbsp Roasted red peppers, thin strips; 3 slices Pepperoncini or banana peppers, sliced; 4 slices Tomato, very thinly sliced; 4 rings Red onion, very thinly sliced; 1 cup Fresh arugula or shredded iceberg lettuce; 1 tsp Red wine vinegar; 1 tsp Dried oregano; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper

Inspired by Good Company Wings (Akron)

Time15m

Serves1

Make Gabagool Sandwich Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bread & Spread

1 each Italian hero roll (or ciabatta/hoagie roll)

1 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp olive oil

Meats & Cheese

4 1/4 oz (120 g) Capocollo (gabagool) — thinly sliced

2 1/8 oz (60 g) Prosciutto, thinly sliced

2 1/8 oz (60 g) Salami (finely sliced, mild or spicy)

3 slices Provolone cheese, sliced

Vegetables & Pickles

3 tbsp Roasted red peppers, thin strips

3 slices Pepperoncini or banana peppers, sliced

4 slices Tomato, very thinly sliced

4 rings Red onion, very thinly sliced

1 cup Fresh arugula or shredded iceberg lettuce

Seasoning & Finish

1 tsp red wine vinegar

1 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp Freshly ground black pepper

Method

Bread & Spread

Prepare roll

Slice the hero roll horizontally, keeping a hinge if you like. Lightly brush the cut interior of both halves with the olive oil to prevent sogginess and to add flavor.

Mix the mayonnaise and Dijon mustard in a small bowl until smooth. Spread the mixture evenly on the bottom half of the roll; if you like more tang, spread a thin layer on the top half as well.

Meats & Cheese

Arrange the provolone slices on the bottom half of the roll over the mayo/mustard. Layer the meats on top of the cheese: first half the prosciutto, then the salami, then the capocollo (gabagool). Fan them slightly so the sandwich has even coverage and a good meat-to-bite ratio.

If you prefer the cheese slightly melted, place the open sandwich under a preheated broiler for 30–60 seconds until cheese softens (watch carefully). Otherwise continue assembling cold.

Vegetables & Pickles

Scatter the roasted red pepper strips evenly over the meats. Add the sliced tomatoes and red onion rings in a single layer so the sandwich isn't too watery in one spot. Distribute the pepperoncini/banana pepper slices for brightness and mild heat.

Pile the arugula or shredded lettuce on top of the vegetables to add freshness and texture.

Seasoning & Finish

Drizzle the red wine vinegar over the assembled sandwich ingredients. Sprinkle the dried oregano, salt, and freshly ground black pepper evenly.

Close the sandwich, apply gentle pressure to compress the layers slightly, and cut the sandwich in half on a diagonal. Serve immediately. If transporting, wrap tightly in parchment or sandwich paper to allow flavors to meld for 10–15 minutes before eating.