The Tony Soprano Sandwich

[@bruciekibbutz4698]

I wanted a gabbagool hero, I compromised - I ate vinegar peppers off the radiator.

[@FoodLovesCompany]

I wanted to make a grilled cheese after I shot this video hahaha

[@carl_breezy715]

Were you in the can?

[@jodycanfield6684]

😂😂😂😂😂😂

[@FoodLovesCompany]

@@carl_breezy715 ya 😂

[@jeorgedavid3239]

😂

[@LabTech41]

You know, a lot of cooking channels have the "how to dice an onion" video, but this guy shows the equally valuable "how to cut a pepper" video.

[@FoodLovesCompany]

Ha! thanks ✌️🫑

[@imcharming4808]

OOHHH! That's the boss of this cooking channel you're talkin' to!

[@FoodLovesCompany]

@@imcharming4808 😂🤌

[@BridOnFilm]

I audibly gasped when I saw him cut the peppers I think it changed my life. I have somehow never seen that method.

[@FoodLovesCompany]

@@BridOnFilm that’s great to hear! ✌️😊 I honestly thought it was something more people knew about. I’m just glad I was able to show someone something new

[@seanzibonanzi64]

"Gabagool? Ova here" Is the only correct response to discovering gabagool in one's vicinity

[@FoodLovesCompany]

Agreed!!! Extra tapping on the table is also a must

[@recoswell]

no asshole - i'm itlalian from the bronx and never heard that word before that show -

[@FoodLovesCompany]

@@recoswell 🤔

[@mattmunro1128]

@@recoswell your lying i bet your french

[@higginswalsan]

@@recoswelldid you watch the show? They’re clearly not from the Bronx

[@Riposte821]

I like this guy’s style. Straight to the point, precise instructions, and a little humor. Great video.

[@FoodLovesCompany]

Hey Anjin! Thank you for the comment. Much appreciated! ✌️😊

[@Son_of_Wotan]

Low internet traffic/not quite famous yet. They all turn into shill, chew-the-fat, ramblers by the end. Just look at Adam Ragusea these days

[@FoodLovesCompany]

@vladimirsashev2735 thank you! Fried peppers sound delicious

[@matthewzizzo4586]

@@FoodLovesCompany disgraciaad ! you just want something creamy to guzzle . You already had prov on there you gavone . A person named Vladmir had to teach you the right way and also upped the gourmet on urass....what kind of a guinea are you !?!?

[@bearok89]

The Strong silent typ, Gary Cooper

[@cvtt3194]

As an Italian who lived in America for 12 years I never heard anyone call capicola gabagool, but it's a great word and very fun to say.

[@FoodLovesCompany]

Ya I think it’s more of a New Jersey thing

[@MrEmmanuel217]

The GABAGOOOL! 🤌🏻

[@FoodLovesCompany]

@@MrEmmanuel217 ova heerrrreeeee

[@anthonyrichard7387]

Think its an east coast thing, I hear gabagool primarily

[@FoodLovesCompany]

@@anthonyrichard7387 I can guarantee if I went to order GABAGOOL here in Toronto I’d either get a laugh from someone knowing the show or a big “excuse me?” Hahaha

[@carl_breezy715]

"I woke up this mornin' and got a gabagool" -Dunbley

[@FoodLovesCompany]

Da GABAGOOL!

[@lacessamino]

From now on that's I'm gonna sing it 😂😂😂😂

[@FoodLovesCompany]

@@lacessamino 😂

[@jeorgedavid3239]

😂

[@morganhymancomedy]

kzbin.info/www/bejne/iWfIoqSFnaqHm68

[@al1665]

Tony throwing out the sandwich was the most unrealistic scene of the show. Italians just don't do that.

[@FoodLovesCompany]

Hahaha this comment is perfect!

[@mollywhoppedsouls_pvp]

Noone should do that 😢

[@FoodLovesCompany]

@@mollywhoppedsouls_pvp understandable but it was all part of the show 😉✌️

[@mr.fancypants698]

I agree 💯%!!! They would say: "It's a sin! You can't do that!"

[@FoodLovesCompany]

@@mr.fancypants698 😆

[@lanacostigan5414]

This looks wonderful and thanks for the Soprano bit. Makes me want to watch the series again....

[@FoodLovesCompany]

Thank you and while making this recipe it made me want to watch the whole series again as well haha Definitely a top 5 show for me

[@GordiansKnotHere]

Amazing Sandwich. As a kid (1970's) growing up in North Bergen, Union City NJ there were Italian deli's that made sandwiches like this. Some of the best food I've ever had in my entire life during those years. Not only Italian food but Spanish, German and Szechuan Chinese. They never cut corners with prep, it was all a matter of pride..

[@FoodLovesCompany]

that's awesome to hear and couldn't agree with you more!

[@angelgregio]

Oh man, they had food from Spain there? What would you get?

[@GordiansKnotHere]

@@angelgregio There was a Spanish Restaurant (I forget the name and it's closed now) on Bergenline Avenue up by Hudson County Park that had amazing food. Everything was great but I remember they made a Garlic Shrimp ("Gambas al Ajillo") dish that was nothing short of heaven on earth. It was presented in a Garlic cream sauce and everyone would order it. Also made a great Sangria...

[@angelgregio]

@@GordiansKnotHere That's sounds delicious. Not many real Spanish restaurants in Florida. Recently found one and the food was way better than expected.

[@GordiansKnotHere]

@@angelgregio There are quite a few in Central Florida. (Caribe) Spanish. European Spanish is quite unique though. Growing up Calabrian-Gibraltarian I had some awesome foods and still do!

[@trinleywangmo]

Best thing TV ever produced.... Sopranos! And finding a chef who makes their sandwiches on YT... priceless!

[@FoodLovesCompany]

Hahaha thanks ✌️😊 I also did the grilled cheese with Phil Leotardo

[@MrAledro84]

If you are wondering about the geographic location of the gabagool well, wonder no more cause it is ova here!

[@FoodLovesCompany]

Ova heeerrrrreeee! 😂😂😂

[@NicDoesDumbThings]

"Ova heeeere" is the only appropriate response to discovering gabagool in your presence

[@FoodLovesCompany]

@@NicDoesDumbThings agree! 🤣

[@Iggygonecatchen]

I’m over here now! Dice!

[@diobrando5896]

This sandwich has the making of a varsity athlete

[@FoodLovesCompany]

It’s staying away from chasing skirts 😆😉

[@kendallevans4079]

Hardly! You wouldn't make the team if you ate these all the time!

[@FoodLovesCompany]

@@kendallevans4079 Italian fuel ⛽️😂

[@OriolesFanNY]

That bite you took at 3:44 had some real intensity in it. Looks so good. Going to try it some time. Thanks!

[@FoodLovesCompany]

Hahaha I was hungry….im always hungry 😆✌️

[@msdarkstar44]

This sandwich brought back memories. I used to work for a beverage company and would write recipes for the back labels. We had an internal competition for a beverage and a side for a pending cookbook. I made a sandwich very similar and a drink called “The Bing”. I also still have the Sopranos board game unopened.😊

[@FoodLovesCompany]

@@msdarkstar44 that’s awesome! Didn’t know they made a board game!

[@PaulHamM3]

I can see why tony binned that sandwich in the show, it never had the makings of a varsity athlete.

[@FoodLovesCompany]

He was too busy chasing skirts

[@Mike-qg3zd]

lol

[@MionMikan]

Small hands. That’s what its problem was

[@FoodLovesCompany]

@@MionMikan 😆🤷‍♂️

[@scottgollahon3681]

Now let's talk about Harlo LOL

[@robkerns]

Had the peppers in the fridge since Sunday. Making this sandwich tonight.

[@FoodLovesCompany]

Nice! They will still have a nice crunch to them as well. Enjoy! Up next is Phil Leotardo’s radiator grilled cheese so watch out for it this weekend!

[@JakJim1]

Great video , perfect length, will be making pickled peppers tomorrow !

[@FoodLovesCompany]

Thank you JakJim! Appreciate the comment!

[@imcharming4808]

Great recipe and video. You're funny but not obnoxious! A rare find in cooking videos lol.

[@FoodLovesCompany]

Thank you for the comment, much appreciated ✌️😊 I try to just be myself 🤷‍♂️

[@AzraelThanatos]

One thing with this kind of sandwich that also upgrades things without a lot of effort is to take a sheet of baking parchment, wax paper, or butcher paper and go with a tight wrap of the sandwich before you eat it. The compression tends to improve a lot of things about it and is one of the reasons why deli or shop sandwiches tend to taste better than ones made at home even with the exact same ingredients.

[@FoodLovesCompany]

Someone commented on this already and I’ll have to try it. Thank you ✌️😊

[@RedSiegfried]

You can do a similar job with seran wrap and get a really nice tight wrap. Wrap it tight as you can, set it aside in the fridge for a while and let everything marry up. I do this with a French pan bagnat sandwich too - tastes better the longer it sits.

[@FoodLovesCompany]

@@RedSiegfried nice

[@AzraelThanatos]

@@RedSiegfried While it works, seran wrap has a lot of its own issues as well that doesn't help as much if you're making it to eat quickly

[@Ihavenofilter-12345]

I followed your directions today at lunch (minus the cheese because I'm a purist) It was mind blowing that such a simple sandwich could be so amazing. It's been 8 hours and I'm still thinking about it. Thankyou so much!

[@FoodLovesCompany]

That is so awesome to hear. Glad you enjoyed it and thank you for the comment, it made my day ✌️😊

[@devil_pls]

I love how easily this sandwich comes together. I'm gonna try this

[@FoodLovesCompany]

Simple is best! ✌️😊

[@WesleyAPEX]

Tony is eating in every scene of the show lol

[@FoodLovesCompany]

@@WesleyAPEX hahaha true

[@MavisRecon]

0:15 I am actually saddened to find out that gabagool is technically a real word! I only knew about it from The Office. I thought Mike was just speaking Italian gibberish in that episode lol. I guess it's still pretty funny. It's funny twice now.

[@FoodLovesCompany]

@@MavisRecon hahaha I forgot about that episode and him saying that 😂😂😂

[@MavisRecon]

@@FoodLovesCompany man I was dying 🤣 I actually got three Lonzinos in the fridge right now too. It just seemed like the easiest and tastiest italian cured meat to make for a beginner, but it was this exact video of yours that made me want to do it! I'm totally making this sandwich when it's all done. I might even watch the Sopranos haha. Never seen it before.

[@FoodLovesCompany]

@@MavisRecon hahaha You’re in for a treat if you start Sopranos. It’s so good! ✌️😊 top show for sure

[@1984isnotamanual]

@@MavisReconplease watch it, it will not disappoint. Doesn’t matter if you don’t like mafia movies or whatever, it’s great for other reasons.

[@NetScourge]

I used to think I hated gabagool (capicola) but I realize now that I just don't like it cold. A few seconds on the pan to heat it up really changes the flavor and makes it taste so much better.

[@FoodLovesCompany]

Try doing the same with prosciutto, it’s so good! Also, mortadella like that is tasty as well ✌️😊

[@christopherbaranet]

I knwe Jimmy Gandolphini when he was a bartender at Steak Frites in NYC. I used to sit at the bar and have a burger. Looking back its funny thinking of " Tony Soprano" bringing mr my burger and Budwiser.

[@FoodLovesCompany]

Burgers and beers are already a great combo. Now throw in Jim and it’s legendary ✌️😊 nice story

[@argonwheatbelly637]

He sometimes visited his old AM. Yeah, both of us were at RU. Great story. Same thing happened to a friend of the family who used to be served drinks by this kid called Springsteen.

[@FoodLovesCompany]

@@argonwheatbelly637 nice!

[@JK-br1mu]

Did he ever tell you that he doesn't tend bar no more, when you brought it up.

[@tombegley9271]

I think the bread you use is equally as important as the other ingredient for this sandwich. It has to be a really thin but crunchy crust with a firm, but giving center. North Jersey has bakeries that make this, everywhere.

[@FoodLovesCompany]

You would think Toronto has good sandwich bread but it really doesn’t. Not easy to find a good semolina roll, which is what I would have loved to use

[@poogs7358]

Awesome video! The sandwich looks gooooooood and I Definitely want to try making it, thanks!

[@FoodLovesCompany]

Thanks brother and great hanging out today ✌️😊

[@lm4555]

Looks amazing!!.. and that show is on here 24/7😂😂😂

[@FoodLovesCompany]

Thank you! and it’s a top 5 all time show!

[@Lettuce-and-Tomatoes]

Brilliant!!! Did you buy that roll at an independent local bakery? It’s definitely not from the bread aisle and I doubt it’s from any grocery store’s in-house bakery either. Whoever made it did an amazing job!!!

[@FoodLovesCompany]

Ya just a little bakery. It’s good bread, a simple panino, but I’ve been getting a bit roasted on it. 🤷‍♂️

[@tehtehkhantengames8580]

I make this sandwich but slightly different, I use roasted red peppers (jar) the classic giardiniera and I add mortadella to it and provolone, I also put in lettuce that I tossed in red wine vinegar and the bread is smeared with pesto. its pretty feugo.

[@FoodLovesCompany]

@@tehtehkhantengames8580 it does sound pretty feugo 🔥 ✌️😊

[@torienmiles3341]

Those peppers look awesome, we’re moving right now but I think I found my first project once we unpack the kitchen!

[@FoodLovesCompany]

Nice! hope your move goes smoothly! thank you for the comment and watching. I forgot to mention in the video but you can boil the peppers as well to soften them a bit but I like a bit of crunch which is why I just put them directly in the jar.

[@torienmiles3341]

@@FoodLovesCompany thanks for the tip, I’ll try it both ways!

[@byronwolters2363]

I've got the Soprano's Family Cookbook and it's too bad sandwiches are almost totally ignored in it. I'm going to try the sandwich out, but using Skyr, instead of the Stracciatella, as it's much easier to find and a whole lot less expensive (at least here in Calgary, Canada). Cream cheese would do too. I know, I know, not totally Italian, but 'cha gotta do whatcha gotta do, eh! Marone!

[@FoodLovesCompany]

Ya that’s true now that I think about, totally ignored. The straciatella was just an option so not needed. Maybe don’t go with the yogurt. I guess cream cheese or even cottage cheese can work I guess. But I get it, you gotta do what you gotta do! ✌️😊 thanks for watching

[@byronwolters2363]

Well Skyr is a super thick yogurt and apparently is regarded as a cream cheese in Iceland. I just thought it would be a little more spreadable out of the fridge than cream cheese is. And I happen to have some Skyr on hand! I suppose you could try Mascarpone or Ricotta too. I tell you - nice rye bread smeared with Skyr and some smoked salmon or lox and chives on top - yum! I'm a new subscriber and look forward to checking more of your recipes out - Cheers!@@FoodLovesCompany

[@FoodLovesCompany]

@@byronwolters2363 that sounds good! I love good rye bread. I’ll try it out! thank you for watching and subscribing as well. I really appreciate it ✌️😊

[@byronwolters2363]

Wow! I'm going through your videos and - Mama Mia! I'm not even halfway through and I'm damn near drooling down my shirt! I'm from an German and Hungarian background and love that food, but I think Italian food (and wine!) to be the world's best! I've never been to Italy, but between KZbin travel videos and cooking shows such as yours, that's almost as good! What's your background? Any regional specialties or favourites? Cheers!

[@FoodLovesCompany]

@@byronwolters2363 thank you thank you. I appreciate the comment. I use a couple ingredients over and over throughout my recipes that are considered regional. As for some homemade nostalgic classics check out my spaghetti alla bomba, ricotta patties, eggplant patties, pasta with Nduja, ricotta pasta and my rapini and Nduja sandwich. But that’s a small selection haha

[@tacitus6384]

Italian cuisine is Gods gift to the world.

[@FoodLovesCompany]

@@tacitus6384 it’s a beautiful cuisine ✌️😊

[@MultiIras]

Love it. Classic italian sandwich.Really good materials, easy and delicious. great job.

[@FoodLovesCompany]

@@MultiIras thank you!

[@darkhorse1280]

Ah, a fellow Ontarian (noticed the Farm Boy peppers) Just subscribed to the channel!

[@FoodLovesCompany]

Gotta love Farm Boy!

[@havenless3551]

The Italian sandwich that Farm Boy makes is pretty much exactly like this sandwich

[@robhaskins]

Looks fantastic, also easy to make. Love the quick vinegar pepper recipe.

[@FoodLovesCompany]

Thanks Rob! ✌️😊

[@pogo8050]

Are you making a grilled cheese of the radiator next?

[@FoodLovesCompany]

Gonna try to!

[@argonwheatbelly637]

Who hasn't done that?

[@FoodLovesCompany]

@@argonwheatbelly637 haha

[@Nuisance_Bear]

The hidden MVP of this video is how to make those vinegar peppers. Definitely gonna do that this weekend.

[@FoodLovesCompany]

Super simple too! Nothing crazy. If you want a softer texture with the peppers I would boil or roast them beforehand

[@Rickky007]

I’ll have this every weekend with nice glass of cold med sweet red wine .

[@FoodLovesCompany]

Sweet! Have you ever tried Lambrusco? Would be a perfect pairing

[@jackamo007]

Mark, I cannot stop making this sandwich. The burrata filling is a great addition. I have been adding a drizzle of balsamic and some freshly ground black pepper. Cheers :)

[@FoodLovesCompany]

@@jackamo007 yes Jack! The straciatella is definitely a great addition and nice touch with the balsamic and black pepper 👌

[@MisoHonk]

You know, Quasimodo predicted this sandwich.

[@FoodLovesCompany]

Oh Bobby 🤦‍♂️🤦‍♂️🤦‍♂️😂

[@tombaron5607]

I live in rural Vietnam. Even the western style supermarkets in my town don’t have these things. Iove my pickled peppers. Could you do more how to make videos. Roasted sweet peppers, banana peppers, long hots, cherry peppers, pickled red onions, maaadone please I miss this things from the states so much 😢

[@FoodLovesCompany]

@@tombaron5607 im sure living in rural Vietnam you have some amazing cuisine. I will add it to the list of videos to make. Thank you for the comment ✌️😊

[@gro_skunk]

If you make a deli sandwich make sure to wrap it up tight in paper like a deli, it's a simple step but makes a ton of difference in the constitution of a sandwich, my preference is to wrap it up and put it in the fridge for 15 minutes and then eat it, it's perfect.

[@FoodLovesCompany]

Good tip!

[@gro_skunk]

​@@FoodLovesCompanyI'm subscribing because I hope to see some nice wrapped deli sandwiches from now on. It's even good for pb&j type sandwiches, never underestimate what being cocooned in saran wrap can do to a guy- I MEAN sandwich.

[@FoodLovesCompany]

@@gro_skunk 😆😂

[@MegothJagome]

You should try to top it off with some Mascarpone insted of Burrata. It goes incredibly well with the Vinegar-Pepe. Or any vegetables in general like Melanzani or dryed Pomodore. Just simple delicious.

[@FoodLovesCompany]

That’s a good option. The bit of sweet tang and creaminess from the mascarpone would be nice. I’ll have to try it next time ✌️😊

[@NebLleb]

I'd happily make this combination, but unfortunately capocollo/gabagool isn't available that much in the UK. Oh, well. Mortadella's also a pretty solid italian meat and I use that for some good sandwiches, so.... Might as well _compromise._ P.S. I'm not big on Premium TV Dramas (especially considering nowadays they're in a bit of a slump), but considering that it popularised the concept of TV Dramas that got away with more mature themes and content than what you'd see on Basic, is The Sopranos recommended?

[@FoodLovesCompany]

Sopranos is highly recommended and I love mortadella. It’s my #1. I have a few recipes on my channel with mortadella and not just sandwich ones

[@NebLleb]

@@FoodLovesCompany Update: You CAN find Capocollo here in the UK, but under the name "Coppa". Hmph.

[@literallyunderrated]

@@NebLleb yeah “gabagool” isn’t a real name its just the way Italian Americans pronounce it. Like how they call soppressata “supersod”

[@TikiRainbows]

Gabbagool is amazing! I fell in love with those and never knew thats what its called

[@FoodLovesCompany]

Ya it’s so good! ✌️😊

[@markrobertson6664]

This Mark is more creative than Spielberg

[@FoodLovesCompany]

HA! ✌️😊

[@jeffreyrobinson3555]

Love the hat Ron Just was at an event and did a seminar on frontier camp cooking bragged about your channel

[@FoodLovesCompany]

@@jeffreyrobinson3555 ✌️😊

[@jeffreyrobinson3555]

Sorry some how this got on your channel, I was typing on Early American and it must have flipped as this was the next vid I watched

[@FoodLovesCompany]

@@jeffreyrobinson3555 all good. I figured that! It has happened more than once on my end. ✌️😊

[@francescomoretti4986]

Thats how we make sandwiches in Italy. Accurate 👌👍

[@FoodLovesCompany]

Buona 👌😊

[@Ted-NJ]

I had this sandwich today at a deli on Arthur Avenue. Delish !

[@FoodLovesCompany]

@@Ted-NJ ✌️😊

[@pundamilia1191]

Forgettaboutit. It's beautiful.

[@FoodLovesCompany]

@@pundamilia1191 ✌️😊

[@Stoic_SunHounds]

I made this because of you. Best sandwhich ever!

[@FoodLovesCompany]

@@Stoic_SunHounds whoa! Thank you 😊 ✌️

[@georgekylehoyt7637]

There's a local deli that does a gabagool with mozzarella and red onions in a red wine reduction sauce. They also makes a sandwich called the bada bing that has gabagool, salami, fresh mozzarella and spicy Italian peppers.

[@FoodLovesCompany]

Both sound delicious !

[@lorenzomagazzeni5425]

Local where ?

[@georgekylehoyt7637]

@@lorenzomagazzeni5425 Marysville Ohio

[@FoodLovesCompany]

@@lorenzomagazzeni5425 🤷‍♂️

[@ANDMF03]

This is the one thing I miss most about ny. The sandwiches. Some people don’t realize just how important bread is when it comes to making a great sandwich. Rarely have I found decent bread outside of the tri-state area. For the most part, there is an Italian bread baker/distributor located in the Bronx that supplies fresh bread to all delis in lower ny (and I’m assuming the whole tri-state area). And it just can’t be beat. Flaky, crusty and chewy, soft in the middle.

[@FoodLovesCompany]

Thank you for the comment. If I was able to get the right bread I would have. The bread I used was still fine and the sandwich was great. I know a lot of the comments are knocking the bread but whatever 🤷‍♂️😆 it is what it is

[@lachlank.8270]

2:28 do you need to burp the jars

[@FoodLovesCompany]

@@lachlank.8270 because this isn’t a full pickling process burping isn’t necessary. This is meant to be a quick pickle and the peppers should be used up quicker than if made with the whole process which includes boiling, burping, etc

[@jorgeisaacdoblesmata9137]

Wow, that's an easy way to make some vinegah peppahs, awesome!!!. I'm definitely doing this sangweech, thanks for the vid!!!

[@FoodLovesCompany]

@@jorgeisaacdoblesmata9137 nice and thanks ✌️😊

[@nicolasharmony4537]

2:28 video actually starts

[@FoodLovesCompany]

Thanks for watching ✌️😊

[@nicolasharmony4537]

@@FoodLovesCompany no disrespect, milord. I enjoyed your deepest lore. ❤️

[@FoodLovesCompany]

@@nicolasharmony4537 😂

[@georgecolombo]

This video is worth your time for the pepper cutting technique alone.

[@FoodLovesCompany]

@@georgecolombo hahaThanks ✌️😊

[@hoilst265]

IT'S JUST FAT AND NITRATES!!!! Love it. Also, next time you put some hot liquid, like your pickle, into a jar, make sure you invert the jar while it's still hot to sterilise the lid fully. (Maggie Beer doesn't even sterilise the jars when making jam, she just fills them with the screechin' hot jam and inverts.)

[@FoodLovesCompany]

Oh Meadow… I did sterilize the jar before but thank you for the tip and thank you for watching. ✌️😊

[@danielbergonzi7319]

She eats like a bird

[@FoodLovesCompany]

@@danielbergonzi7319 Livia was losing it

[@FoodLovesCompany]

@@danielbergonzi7319 good ol Livia

[@BelloBudo007]

I'm just waiting for lunch in the oven and this sandwich looks perfect to me. As I live in The Australian countryside, I'm not sure that last creamy cheese, 'Barata', will be available. Never mind, I'll make it as close as possible. Thank you Sir!!!

[@FoodLovesCompany]

Hi Bill Blinky! Thank you for the comment and for watching ✌️😊 the burrata is just an option so no worries if you can’t find it. Fellow Australian food tuber Vincenzos plate seems to always have burrata so it has to be around somewhere haha

[@BelloBudo007]

@@FoodLovesCompany Yes, I have found it. Thanks very much.

[@FoodLovesCompany]

@@BelloBudo007 awesome

[@shmule1655]

1:04 shoutout farmboy

[@FoodLovesCompany]

@@shmule1655 ya ya!

[@boatbutch]

aren't vinegar peppers pickled *hot* peppers? I grew up eating gabagool sandwiches with pepper rings from a jar. always hot. figured "vinegar" peppers was the same thing just what they called them down in Jersey.

[@FoodLovesCompany]

@@boatbutch not necessarily need to be hot. So many ways to pickle a pepper and those jarred pepper rings are a classic ✌️😊

[@southerndiy1]

GABAGOOL

[@FoodLovesCompany]

over here!!!!!! haha

[@nairbgolden2008]

OVA EEEEERE

[@FoodLovesCompany]

@@nairbgolden2008 that’s how I should have spelled it! Damn! 🤣

[@pandaberserk3390]

ohhh ! watch yo mouth you stunod!

[@FoodLovesCompany]

@@pandaberserk3390 😂

[@salvatorediangelo453]

This is very similar to something I have been making over the years I call a "fat sandwich" because too many would make anyone big LOL. My go to is prosciutto, capicola, fresh mozzarella, vinegar peppers, and chopped arugula. Sometimes I do sliced mozzarella and/or substitute chopped Greek olives for the vinegar peppers. The fat sandwich was a direct result of me watching the Sopranos!

[@FoodLovesCompany]

@@salvatorediangelo453 sounds delicious! ✌️😊

[@MichelleMarcucci]

Killing it Mark!

[@FoodLovesCompany]

Thanks Michelle 😊✌️

[@jaycee6438]

My favorite sandwiches were Saltimboca… and the other was just fresh bread, mozzarella di bufala, prosciutto, olio di oliva, some oregano….. and a fruit punch or a red Gatorade to drink… delicious!! Can’t wait to go back to Italy soon.

[@FoodLovesCompany]

@@jaycee6438 wonderful! And they all sound delicious. ✌️😊

[@LTDANMAN44]

VINEGAR PEPPERS

[@FoodLovesCompany]

@@LTDANMAN44 ✌️😊

[@Karlonstark]

Vinega peppas

[@bassman8144]

Tony’s sandwich never had the makings of a varsity athlete. Your sandwich on the other hand looks banging!!!! I’m definitely gonna try this. And that’s for the idea of pickling peppers, for whatever reason I’ve never done that.

[@FoodLovesCompany]

This sandwich was too busy chasing skirts. Thank you! It’s just a quick way of pickling but still turns out great (fridge pickle) ✌️😊

[@MisterBlue80]

"Capocolo Sandwich?..OVAH' HEERE!" 👇🏻

[@FoodLovesCompany]

OVAAAAAAA HEEERRREEEEE!!!!!

[@henridelagardere264]

You surely have the makings of a sandwich maestro. We'll be savoring your gabagool tomorrow.

[@FoodLovesCompany]

@@henridelagardere264 haha thank you! Sandwich Maestro, I like it! ✌️😊

[@SteveStell]

SANGWEECH

[@FoodLovesCompany]

I love a good sangweech!

[@farklestaxbaum4945]

Ill have to try something like this. I really dislike prosciutti on a sandwich because of the texture, but I could see capicola being different.

[@FoodLovesCompany]

When you eat prosciutto has it been sliced super thin? That could be a reason you may not like it. Too “stringy” if not sliced super thin.

[@byff2323]

Someone call Gordon Ramsay! Give this guy a tryout!

[@FoodLovesCompany]

Ha! Im afraid of him haha 🤣 jk

[@pandaberserk3390]

interesting way to cut the peppers i never thought of that thanks.

[@FoodLovesCompany]

It’s a technique a lot of professional chefs prefer and I just adopted it

[@pandaberserk3390]

@@FoodLovesCompany better way then cutting peppers in half and carving stem and seeds out. i will definitely be watching more of your vids.

[@FoodLovesCompany]

@@pandaberserk3390 ✌️😊

[@IgorMarkić-Nikolac]

Don't forget to age the provalone in your socks the night before....

[@FoodLovesCompany]

@@IgorMarkić-Nikolac HA! Classic Sal! 😂

[@pursaveer9027]

I'm re-watching Sopranos again right now. Looking forward to Phil's last scene :) In my small town the only capicollo they have is in a package, and it does not look or smell anything like the real stuff in this video. I'm going to try the quick pickled peppers though, thanks.

[@FoodLovesCompany]

Nice! Ya some of the prepackaged stuff might not be the best but still could work if you really want to try it ✌️😊

[@daltonstephenson7669]

Looks like it should be toasted!

[@FoodLovesCompany]

It can definitely be toasted but I was just going with how I thought it would be on the show and how delis do it

[@kermdeezy5330]

@@FoodLovesCompany He doesn't have burrata or mozza on the show

[@FoodLovesCompany]

I know. It was a suggestion and optional step I made and even made a little joke about it in the video ✌🙂@@kermdeezy5330

[@shane1489]

Can you imagine the willpower it takes to eat that and not wash it down with a cold one?

[@FoodLovesCompany]

@@shane1489 hahah

[@cyrollan]

madone! dang, that looks incredible

[@FoodLovesCompany]

Thank you! 😊✌️

[@pappyprimetime7510]

Well done. Most KZbinrs would have drowned it in chipotle mayo.

[@FoodLovesCompany]

Simple is always best!

[@mikehunt9884]

thats pretty standard at the italian sandwich place i go to. Its a sports bar but they make the best panini.. marinated peppers is the secret. Never saw anybody put some cream cheese on it, in fact they don't have it. They got provolone, swiss, mozarella thats it... and its always 2 choices of meat.

[@FoodLovesCompany]

Ya for sure it’s pretty standard. Not cream cheese though, it’s burrata, more specifically the straciatella cheese that’s inside. It’s creamy fresh mozzarella. It’s amazing and just an option to add if you’d like.

[@2r0phy]

Every word was pronounced correctly except for plethora😅

[@FoodLovesCompany]

Here we go! You’re not the first and won’t be the last 🤦‍♂️✌️😊

[@loveinthematrix]

@@FoodLovesCompany😂😂😂

[@EarthboundinAdrock]

Simplicity is so good

[@FoodLovesCompany]

💯

[@jmason61]

You gotta put something on the bottom bread before you lay the cheese down...or forget about it. Otherwise, this is a good video

[@FoodLovesCompany]

Is this a rule? 😂 the sandwich literally has 3 ingredients and a 4th optional one. What would have gone down first? 🤷‍♂️

[@jmason61]

@@FoodLovesCompany peppers or oil. Otherwise too dry, probably why he chucked it

[@VladamireD]

@@jmason61 I would've brushed the oil on the bottom bun and smeared the burrata on the top bun (as it's creamy enough to), that way you get some of the burrata in every bite and no dry bread.

[@Mullet-ZubazPants]

If Bobby was in that 2:52 scene, he would've retrieved the sandwich. No way he's letting a sandwich go to waste

[@FoodLovesCompany]

@@Mullet-ZubazPants Hahahah

[@gotacallfromvishal]

Aw cmon man @2:50 it wasn't about the sammich it was about his inability to be the slightest bit of a hedonist because of his stress!!! CMON MAN SOPRANOS IS DEEP. Anyways I'm going to make these peppers and the burrata idea is genius especially if it's ice cold but I'm Polish what do I know lol

[@FoodLovesCompany]

Oh I know it goes deep that’s why I said earlier that it had to be stress with agent Harris and Phil. I only said what I said so I can introduce putting the burrata in the sandwich haha I needed a segue of sorts ✌️😊

[@justinetherton4107]

Well done sir! Bravo!!

[@FoodLovesCompany]

@@justinetherton4107 thank you ✌️😊

[@heavenstarcraft]

Would you roast the peppers before you soak them? Also bro toast the bread melt the cheese 😭

[@FoodLovesCompany]

You can roast or even toss the peppers into the pot when simmering the pickling liquid to soften. I like a little bit of crunch still which is why I skipped that step. Also, didn’t toast or melt the cheese because I was going with how they do it on the show and a typical NYC deli sandwich. Not always toasted and cheese isn’t always melted. I mean, go for it though if you want, I’m sure it’s delicious

[@kmac4124]

i like the way you cut those bell peppers ....oh man , i bet that sandwich is awesome with that cheese !!!!

[@FoodLovesCompany]

@@kmac4124 thanks! And straciatella cheese is 👌👌👌👌

[@wspencerwatkins]

Ohh Emeril Lagasse ova here

[@FoodLovesCompany]

😂

[@steezymongo1270]

Personally I’d leave the stracciatella off. It’s good but there’s not need for it Imo. Just add more gabagool and it makes it better.

[@FoodLovesCompany]

Ya that’s fine. I just added it for an extra option, it was good with it though I must say. Definitely more gabagool is always good haha 😊✌️

[@lacessamino]

Gabagool??? OVA HEEERRREE

[@FoodLovesCompany]

Such a good line!

[@lacessamino]

@@FoodLovesCompany I'm glad you got the reference 😂😂😂

[@FoodLovesCompany]

@@lacessamino of course haha gotta love Sil!

[@steakwilliams4448]

I love pairing my food to the show I'm watching. This would be perfect pairing, for obvious reasons

[@FoodLovesCompany]

@@steakwilliams4448 definitely a great pairing! ✌️😊

[@stokejunkies]

Just made one, these are a dynamite sandwich. I think the burrata makes it.

[@FoodLovesCompany]

Nice! I felt the burrata just took it up a notch. Either way though the sandwich is great. Thanks for watching ✌️😊

[@sturisa]

I have a question. I bought 2 Mason jars to make this recipe. I just made the vinegar peppers but only washed the jars in hot soapy water then dried them before making them. Would the peppers be safe to consume or should I have sterilized the jars first before making the recipe?

[@FoodLovesCompany]

Sterilized jars are definitely the way to go. It helps to ensure any bacteria that can build up over time. I know these are a refrigerator pickle recipe, so they don’t last as long as if you did the whole canning process but better to be safe than sorry.

[@sturisa]

@@FoodLovesCompany OK sounds like I should probably dump the peppers and start the whole process over after sterilizing the jars. I hate to do that because they look darn good in the refrigerator right now!

[@FoodLovesCompany]

@@sturisa ahhh that sucks. Sorry you have to do that. Just to be safe! They possibly could be ok if it’s only been like a day or two but don’t quote me on that.

[@cdsmetalhead99]

Next time you should get the raw cured coppa, it's much better than the cooked ham version here

[@FoodLovesCompany]

Oh ya for sure. That’s how I had it growing up when someone in the family made it 👌

[@TGEGaming224]

Looks like the algorithm is skyrocketing your channel, nice!

[@FoodLovesCompany]

Thanks Collins. I enjoy making the content as it keeps my creative juices flowing and I love cooking. If this becomes something bigger I would welcome it with open arms ✌️😊

[@TGEGaming224]

@@FoodLovesCompany I was genuinely shocked when I saw how many subs you had and under 10 vids, your production quality already is too tier on this app, I myself is looking forward for content, if u want of course!

[@FoodLovesCompany]

@@TGEGaming224 thank you for the kind words. Made my whole weekend! ✌️

[@TopBillinSports]

​@@TGEGaming224- Damn, why you going around Pocket Watching dude's sub count? Then you go and tell him you are lmao. YT commenters be on some strange stuff, man.

[@FoodLovesCompany]

@TopBillinSports it’s all good ✌️😊

[@JasonJones-ty1xb]

This sandwich has too much pulp. I like the kind with some pulp.

[@FoodLovesCompany]

You smokin’? That scene kills me every time…shum pulp 🤣

[@gwiiwzens]

I'm commenting because you asked, and due to my enjoyment of the video. Thanks a bunch.

[@FoodLovesCompany]

@@gwiiwzens haha thank you! Much appreciated ✌️😊 please check out my other two soprano sandwich videos if you liked this one

[@patriotrepublic8534]

Must of been what killed him.

[@FoodLovesCompany]

@@patriotrepublic8534 died too young

[@musicaleuphoria8699]

​@@FoodLovesCompany Just a kid.