California Central Coast Recipes

Grilled Vegetables and Capicola Sandwiches

When it's hot and you're doing a lot of barbecuing, our Grilled Vegetable Sandwiches with Capicola recipe is one that's easy to grill and serve on a hot night. This makes good use of some of summer's best vegetables-peppers, eggplant and onions, with a few slices Capicola, topped with arugula and a homemade red wine vinaigrette all on some crusty lightly-grilled bread (such as Pugliese.) It's a balanced meal right in your hand! What's nice about this meal, you can skip the Capicola and make it with all vegetables, add a little bit of meat, or add a lot of meat according to your taste. ©2018, Grilled Vegetables and Capicola Sandwiches
Preparation time: 30 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


1 Large Eggplant , washed and sliced in quarter-inch slices
3 Large Red Peppers , washed and seeded and membranes removed
1 Large Green Peppers , washed and seeded and membranes removed
1 Large yellow Pepper , washed and seeded and membranes removed
2 Large Onions , peeled and quartered into sections
1/2 Pound Capicola , thinly sliced
1 Large bunch Arugula , washed and de-stemmed
8 Slices Crusty bread , cut in 1/2 inch thick slices
Extra virgin olive oil for brushing on the vegetables prior to grilling

The Red Wine Vinaigrette
1/3 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive oil
1/8 teaspoons salt or to taste
1/4 teaspoons Dried oregano
Several grinds black pepper
1 medium Garlic Clove , crushed

Preparation Directions.

1 Preheat your barbecue grill.

2 Lightly brush both sides of the eggplant with the the olive oil. Then salt and pepper to taste. Put aside on a dish.

3 Cut the cleaned peppers into sections. Lightly brush both sides of the peppers with the olive oil. Then salt and pepper to taste. Put aside on a dish.

4 Lightly brush all sides of the onions with the olive oil. Then salt and pepper to taste. Place a toothpick through each onion section to prevent from falling through the bars of the grill when grilled. Put aside on a dish.

5 Lightly brush each side of the bread with olive oil. Set aside.

6 Lightly grill each slice of bread on both sides. Remove from heat and set aside.

7 Grill the vegetables until lightly browned on both sides. Set aside and keep warm.

8 Remove toothpicks from onion sections and separate sections of onion. Set aside.

9 To make the vinaigrette, add the vinaigrette ingredients red wine vinegar, olive oil, salt, dried oregano, cracked pepper and garlic if using to a glass measuring cup or bowl.

10 With a fork or small whisk, beat the ingredients together to meld well. Correct seasonings to personal taste.

11 To assemble the sandwiches, between two slices of bread, layer the bread with a slice or more of eggplant, peppers, onions, Capicola.and a few leaves arugula.

12 Drizzle the sandwich base with the vinaigrette and a few grinds of cracked pepper.

13 Put another slice of bread on top and place on a plate to serve.

Wine and Food Pairing and Serving Suggestions.

Any robust red such as a Sangiovese or Zinfandel will go well with these as well as a cold handmade micro-brewed local beer.

A tip from Sue!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.