Previously, I have been exploring the vast world of cold cut sandwiches. Today, I teach you about building a delicious breakfast sandwich based on one of the cold cut meats that I adore the most: gabagool.
Gabagool, or capicola, is a versatile and flavorful cold cut that brings a different layer of complexity to the breakfast sandwich. It is delicately spiced and slightly smoky. I like to pair the meat with a sharp cheddar cheese, fried egg and raspberry hot pepper jam that I found at Mariano’s.
I find that a wide loaf of Italian bread is best suited for this sandwich. It allows you to cut the pieces as thick as necessary depending on how much of each ingredient you use. I typically toast the bread in a mixture of olive oil and butter in the same pan that I fry the egg. The key is getting the bread hot enough to melt the cheese. I like to finish the whole thing off in the toaster oven to get it nice and steamy. Cut the sandwich in half and you are good to go.
