Did you know that August is National Panini and Sandwich Month? Stopping by Our deli is the perfect way to celebrate this.
We have a variety of imported and domestic cheeses, meats, olives, and more delicacies. This paired with any of our freshly baked breads makes the perfect sandwich… in our opinion!
There are so many different options for how you make your sandwich and we all have our favorites! Here are some ideas based on our family’s preferences:
Mortadella and provolone on Italian bread
Prosciutto and bocconcini on focaccia or italian bread
Turkey, havarti, lettuce, and mayo on ciabatta
Honey ham and swiss cheese on ciabatta
In our family, we have one guy who we go-to to make all our sandwiches. Giancarlo Presta, our deli buyer and Angelo’s grandson, holds the title as our “Family’s Best Sandwich Maker” so we asked him what his favorite was. Because it’s too hard for him to pick just one, here are two of his favorite sandwich combos:
San Daniele Prosciutto, sliced Provolone, and La Bella Romana Italian dressing on a La Bella Romana baguette
Boars Head Honey Maple Ham, Boars Head gold label Swiss, on a pretzel bun with Laughing Cow Asiago on the inside of bun
Celebrate the rest of National Sandwich Month with us! Stop in by our deli and grab everything you need for your perfect sandwich, then show us and you can win! Post a picture of your ingredients and final product, then tag us. One random entry will win a $25 Caputo’s gift card! You have until September 4th to enter
As a family owned and operated company, we know how important what you feed your family is. We take pride in having the freshest products possible. We go to great lengths to prepare high quality foods using the freshest and healthiest ingredients.
Did you know that in our warehouse located in Carol Stream, we have a kitchen, bakery, and sausage production room where everyday we prepare the foods that you see in-store. We make everything from scratch, just like you would at home… just without all the mess!
Our prepared foods and bakery are under the name La Bella Romana. This is a tribute to my grandmother and our matriarch, Romana Caputo, and her passion for cooking.
Our bakery features focaccia, breads, cakes, cookies, pastries, and more– all made fresh every morning. Many of the recipes come straight from my grandmother!
Our kitchen is preparing foods you see in our grab and go case and hot foods department. With state of the art technology, we are able to use all natural ingredients with no added preservatives, and have a great shelf life!
Our warehouse also has our sausage production room. The process starts with our old-world tradition of using hand-trimmed lean pork. We mix the pork with our private blend of spices and seasonings, developed specifically for our sausage. Our recipes for our various sausages have been perfected throughout the years. Our different types have different spices or cheeses that make it different from any sausage you have ever tasted
Take a little look into our warehouse and production here
Sometimes cooking dinner can be repetitive. The same meals every night and the same foods to choose from. If you want to make dinner into an activity to get the whole family involved, have a pizza night!!
You can build your own pizza and let everyone do the same. You have the freedom to get as creative as you want and make whatever sounds good to you!
At Caputo’s, we have everything you need for a pizza night. Check out our prepared foods section where you will find the first step… the dough! We have pre-made dough and even a pre-made pizza crust to get you going. Our dough is made in house, so you’re still getting a homemade dough– just made by us! There you will also find all the basic ingredients you need– sausage, pepperoni, cheese, sauce, and more!
When working the dough, you have two options. The first is that you can make a thin crust by using a rolling pin. This will help flatten the pizza and get you that thin crust. The second option is to use your hands! Work the dough as flat as you want with your hands. This will make the pizza a little lighter and fluffier. To really form the crust, go in a circle around the pizza and pinch where you want the crust to form.
If you want some gourmet pizza ideas that are still easy to make and that make your tastebuds dance with joy, we have some suggestions for you!
Sausage, Giardiniera, and Veggies
This pizza has a little kick to it. The first thing we did here was cover the crust with olive oil to get it a little crispier. We didn’t cover the whole pizza in olive oil just yet because we are going to do that after it cooks for taste. Then we added the sausage. We like to use our homemade bulk sausage on pizza because it is easy to form however you like and place wherever you want! Then we added the broccolini, onion, and giardiniera. We let it cook and garnished with ricotta and fresh basil.
Ingredients:
Mozzarella
Bulk Hot Italian Sausage
Broccolini
Shaved Red Onion
Giardiniera
Ricotta
Basil
Potato and Squash Pizza
This pizza is great for a summer night! The vegetables and potatoes give it a great and light taste. For this pizza we sliced the zucchini and potatoes very thin so it is easier to bite and cooks quicker. We once again drizzled olive oil making sure to cover the crust. After that, we added the goat cheese mozzarella. We chose goat cheese mozzarella to add some extra flavor. The three vegetables can be bland, so by adding a cheese with a little bit of oomph, it takes the pizza to the next level and brings out the best of the veggies! Then we topped with the rest of the ingredients. After cooking it, we garnished with ricotta and rosemary.
Ingredients:
Zucchini
Yellow zucchini
Yukon Potatoes
Goat cheese mozzarella
Ricotta
Chopped rosemary
Prosciutto Pizza
Deli meat isn’t just good for sandwiches! This pizza is a classic and one we could eat every day. We started with a pesto sauce base and adding live oil to the crust. Then, we added the mozzarella! For this pizza, we also suggest a soft cheese like buratta. After that, we added the sliced prosciutto and put it in the oven. After cooking, we garnished with lemon zest, black pepper, and an olive oil drizzle.
Ingredients:
Pesto
Mozzarella or Buratta
Prosciutto
Lemon Zest
Black Pepper
Extra Virgin Olive Oil
Octopus Pizza
While it sounds strange, we promise you will not be disappointed! This pizza embodies a refreshing salad and a pizza all in one! For this, we covered the whole dough in olive oil and cooked it plain like that. We then tossed together arugula, radicchio, and shaved parmesan in a bowl with olive oil. We put that on the cooked crust and added pieces of fresh octopus. For the octopus, you can use our homemade octopus salad and pick out the octopus or use our marinated octopus! Both options give you delicious results. We then garnished with a Balsamic reduction and some more shaved parmesan because we all know you can never have too much cheese!
Ingredients:
Grilled octopus or octopus salad
Radicchio
Arugula
Shaved Parmesan
Balsamic reduction
Nutella Dessert Pizza
Every pizza night needs dessert right? Dessert pizza is the perfect sweet ending. We recommend cooking the dough and then topping! You can then spread as much Nutella as you want on your cooked dough. You can even add toppings like strawberries, bananas, oreo crumbs, whipped cream, candy… whatever sounds good to you! Another option for dessert pizza is to use your favorite pie filling. Top your cooked dough with your apple pie filling for a deconstructed type of dessert!
For all the pizzas, we recommend heating your oven to 500° or the highest your oven will go. Then cook for about 12-14 minutes depending on your oven and the desired crispiness!
Make your next pizza night a gourmet one and let us know what you make!
The weather has started to turn which is a bit of a wakeup call that summer is winding down. With the seasons changing, we will also see food changing. Produce is especially dependent on the season. We want to celebrate summer and enjoying our favorite summer fruits is a great way to do so. How do you take this to the next level? Make a charcuterie board!
If you want to make one, but not sure where to start, we’ve got you covered!
This charcuterie board focuses on cheeses, summer fruits, and crackers. When it comes to making a charcuterie board, it is important to remember balance. You want to balance the flavors and textures that are on your board. You want a diverse assortment of items with different flavor profiles so that all the items on your board can stand on their own and show off the flavors! You also want a variety of shapes. Especially with the cheeses, cut them in different ways to create some dimension on the board.
Here is a perfect charcuterie board for the transitions between seasons that highlights some of our favorite summer fruits.
The Cheeses
Because it is a summer to fall transition board, we selected a variety of cheeses with different flavor profiles to highlight the contrasts of the two seasons. This board will have some creamy and smooth cheeses as well as some sharp and mild cheeses.
3 month aged Manchego
This is a sheep’s milk cheese that comes from Spain. It has a mild and buttery flavor profile. It is very versatile which is why it is great for this charcuterie board. We cut it in even wedges, leaving the rind on in order to make it easier to hold while you eat. You can eat the rind, but you’ll notice a different texture. When it comes to putting it on the board, we put a few rows of this cheese and layered it with the points facing towards the center of the board. It helps the board look good and full, without taking up a lot of room.
Sartori Old World White Cheddar
This Wisconsin cheese is full of flavor, yet simple at the same time. It is aged and creamy, with some sweet, buttery notes. To get a different shape, we cubed this cheese.
Brie Couronne
This Brie is from France. It is a double cream which makes it sweet and buttery. It is a mild cheese that is semi-firm, yet still creamy at the same time.
Roth Buttermilk Blue Cheese
This blue cheese is buttery, but has a little tang. Despite the tang, you still get the rich and creamy texture. Because it is a soft cheese, you don’t need to cut it! Just put the whole wedge on the board accompanied with a butter knife so that people can spread the cheese on crackers.
The Fruit
We used this board as a way to highlight the best produce of the summer! It also adds some great pops of color to the board.
Cherries
One of our favorite summer fruits is cherries, so we couldn’t leave those out! We put some whole cherries on the board
Strawberries
You can slice strawberries, but in order to get a bigger bite we halved the smaller strawberries and quartered the larger ones. The important thing to remember about using strawberries on a board is that they stain, so put them in a spot that you can put them on their own.
Blueberries
Blueberries are great during the summer. They are great to fill in the board and add a different color and texture!
Peaches or Nectarines
We can’t forget about the stone fruit! Adding slices of nectarines or peaches to your board pairs well with the cheeses and adds color at the same time.
The Crackers
You’ll need some palate cleansers that can enhance the flavors and textures already present on your board.
La Panzanella toasted sesame crackers
This is a crisp with ground and twisted sesame seeds. This cracker has a toasty undertone which ties all the items on your board together.
Phyllo Apricot Honey Crisps
This cracker is sweet and soft with a little bit of crunch. It is a phyllo pastry sheet topped with apricots, oats, pumpkin and sunflower seeds.
Olinas Cashew Rosemary Crackers
This cracker is both sweet and savory. It is loaded with nuts, herbs, and seeds.
Valencia Herbed Almonds
These are Spanish almonds mixed with fine herbs and oil from the mediterranean.
Make this one or make your own! Have fun with the items you choose to put on and how you arrange them.
