Type what you have

Ingredients

• ✓ capicola
• chicken breast
• fontina cheese
• portobello mushroom
• toothpick
• all-purpose flour
• vegetable oil
• butter
• white wine
• chicken broth
• parsley
• salt
• pepper

Instructions

1. 1 Butterfly the chicken breast so you are creating a pocket.
2. 2 Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
3. 3 Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
4. 4 Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
5. 5 Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

By Margherita Meats

Ingredients

• ✓ capicola
• mayonnaise
• milk
• white vinegar
• white sugar
• cabbage
• olive oil
• potato
• mozzarella cheese
• provolone cheese
• swiss cheese
• bread
• onion
• tomato

Instructions

1. 1 Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
2. 2 Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
3. 3 Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
4. 4 Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

By Mayor McFood