Recipes › Sandwich › Capocollo Panini Recipe

Capocollo Panini Recipe

Recipe by Pedro M. A. Neves

This authentic Italian capocollo panini combines thinly sliced cured pork with fresh vegetables, creamy spreads, and crusty bread pressed until golden and warm. Capocollo, a traditional Italian charcuterie, brings rich, savory depth to this satisfying handheld sandwich. A classic from Southern Italy, it's perfect for lunch or a quick gathering.

Ingredients

• 8 slices ciabatta bread or panini rolls (about 200g total)
• 200g thinly sliced capocollo (about 3-4mm thick)
• 100g fresh mozzarella, sliced
• 1 roasted red bell pepper (about 150g), cut into strips
• 50g arugula or mixed greens
• 30ml extra virgin olive oil
• 15ml balsamic vinegar
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 10g fresh basil leaves (optional)

Instructions

1. Slice the ciabatta bread or panini rolls in half horizontally, creating top and bottom pieces. Lightly brush the cut surfaces with 15ml of extra virgin olive oil mixed with minced garlic.

2. Layer the bottom bread slices with roasted red pepper strips, distributing evenly across each piece.

3. Arrange capocollo slices on top of the peppers, layering them slightly overlapped without bunching.

4. Place fresh mozzarella slices on the capocollo, then top with a small handful of arugula or mixed greens per sandwich.

5. Drizzle the top bread slices lightly with the remaining olive oil and balsamic vinegar. Season with salt and pepper. Add fresh basil leaves if using.

6. Close the panini by placing the top bread slice onto the filling, pressing gently to hold everything together.

7. Heat a panini press or cast-iron skillet to medium-high heat (about 190°C or 375°F). If using a skillet, have another skillet ready as a press weight.

8. Place panini on the hot press and cook for 3-4 minutes until the bread is golden brown and crispy. If using a skillet, place panini on it and press with the second hot skillet for 2-3 minutes, then flip and press again for 2 minutes.

9. Transfer to a cutting board and let rest for 1 minute before cutting diagonally in half if desired. Serve immediately while warm.

Substitutions

• Replace capocollo with prosciutto or speck for a milder, smoky flavor
• Substitute mozzarella with provolone or fontina for a stronger, more aged profile
• Use roasted eggplant instead of red pepper for a vegetarian variation
• Replace arugula with spinach or mixed greens for different herbaceous notes

Tips

• Slice capocollo very thin (3-4mm) using a sharp knife or ask the deli counter to do it for you; this ensures proper texture and meltability
• Warm the bread before assembly so it doesn't crack during pressing, or use bread at room temperature and press gently
• Don't overstuff the panini; a balanced filling ensures even heat distribution and prevents ingredients from sliding out
• Pressing is key: adequate weight and heat create the crispy crust and bind flavors together without drying the interior

Capocollo (also spelled capicola) is a traditional Italian cured pork from the neck and shoulder region, with roots in regions like Calabria and Campania in Southern Italy. The panini press became iconic in Italian food culture as a way to serve warm, pressed sandwiches that showcase quality ingredients with minimal complexity.

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