Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
2 With the peeled onion on its side, slice off a thin sliver from the side. Then place the onion on the cutting board with this thin sliver cut side down. This will stabilize the onion's position so as you slice the onion rings, the onion will not roll.
Capicola, also known as coppa, is what you might consider to be a cross between prosciutto and sausage. To prepare it, large pieces of pork shoulder (or sometimes neck meat) is seasoned with red or white wine, garlic, and a variety of herbs and spices (usually including paprika) before being stuffed into natural casing and hung for up to six months to cure.
Chicken roll is lunch meat (a.k.a. cold cut, deli meat, or luncheon meat) I had as a kid growing up in Philadelphia. It is chicken combined with binders and fillers made into a circular loaf. It was a key component in my childhood pepperoni/olive loaf/chicken roll/square (American) cheese sandwich that I am trying to recreate.
It is smaller in diameter than the traditional mortadella de Bologna because the smoking process causes some shrinkage. It is best served at room temperature to bring out its rich flavour. Central Europe. In Romania, a similar cold cut is also known as pariser or parizer. It is a type of artisan bologna.
For a long time, the word speck referred to lard, from the Latin lardum, meaning the fat part of the pig. Back then, a distinction was made between smoked speck, which only began to resemble with what we think of as speck today beginning in the 17th century, and the non-smoked meat that was basically lard.
True extra-virgin olive oil (EVOO) is extracted from olives using only pressure, a process known as cold pressing. "Extra-virgin olive oil has just 1% acid. It’s the oil that comes from the first pressing of the olives, and is considered the finest, having the freshest, fruitiest flavor," Harlan says.
Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese.