Smoking Jay Cutler is a bold, smoky twist on the classic Italian American hero, featuring thinly sliced deli turkey, spicy capicola, provolone, and a tangy pepper relish, all piled onto a crusty roll and kissed with smoke. This recipe works because it brings the flavors of a backyard smoker to a sandwich that’s usually served cold, adding a layer of complexity that makes it perfect for game day or a hearty lunch. The smoke infuses the meats and cheese with a rich, savory depth that you just can’t get from a plain deli counter.
Ingredients
- 4 crusty Italian hoagie rolls (about 8 inches each)
- 1/2 lb (225 g) thinly sliced deli turkey breast
- 1/4 lb (115 g) thinly sliced hot capicola (or soppressata)
- 1/4 lb (115 g) thinly sliced provolone cheese
- 1/2 cup (120 ml) jarred roasted red pepper relish (or chopped roasted red peppers mixed with 1 tbsp red wine vinegar)
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) onion powder
- 1/4 tsp (1.25 ml) black pepper
- Wood chips (hickory or apple), soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set it up for indirect heat and add a handful of soaked wood chips to the coals or a smoker box.
- In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, and black pepper. Brush the cut sides of the hoagie rolls with this mixture.
- Lay the turkey, capicola, and provolone on a sheet of parchment paper or a disposable aluminum pan. Place the pan in the smoker, and smoke for 10–15 minutes, until the cheese is just starting to melt and the meats are warmed through. Do not leave them longer or the cheese will completely melt away.
- While the meats smoke, combine the mayonnaise and Dijon mustard in a small bowl. Spread this mixture on the bottom halves of the smoked rolls.
- Spoon the roasted red pepper relish over the mayo-mustard spread.
- Remove the smoked meats and cheese from the smoker. Layer the turkey, then capicola, then provolone on the rolls.
- Close the sandwiches with the top halves of the rolls. If you like a crisper texture, return the assembled sandwiches to the smoker for 2–3 minutes, but watch them closely.
- Slice each sandwich in half and serve hot.
Tips
- Wood choice: Hickory gives a strong, bacon-like smoke; apple is milder and sweeter. If you’re new to smoking, start with apple.
- Don’t over-smoke: The goal is to warm and lightly flavor, not to cook the meats. Ten to fifteen minutes is plenty; longer will dry out the turkey.
- Substitutions: No capicola? Use pastrami or roast beef. For a milder version, skip the capicola and double the turkey. You can also swap provolone for mozzarella or fontina.
- Make ahead: You can smoke the meats and cheese ahead, then assemble and refrigerate. Reheat in a 350°F (175°C) oven for 10 minutes before serving.
Serving Suggestions
Serve these sandwiches with a side of crispy potato chips, a dill pickle spear, and a cold beer (for adults of legal drinking age, please drink responsibly). For a lighter meal, pair with a simple green salad tossed with lemon vinaigrette. They’re also great alongside a bowl of tomato soup or a cup of chili.
Variations
- Spicy Jay: Add sliced jalapeños or a drizzle of hot honey to the sandwich before smoking.
- Cheesy Melt: Instead of sliced provolone, use shredded provolone and mix it with the meats before smoking for a gooier result.
- Veggie Version: Replace the meats with grilled portobello mushrooms and zucchini, and use smoked mozzarella.
- Cold Smoke: If you prefer a cold sandwich, smoke just the cheese for 5 minutes, then assemble with cold meats and relish.
Storage and Reheating
Leftover sandwiches can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, place the foil-wrapped sandwich in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also reheat in a skillet over medium heat, pressing down with a spatula, for 3–4 minutes per side. Avoid microwaving, as it will make the bread soggy.
Frequently Asked Questions
Can I use a regular oven instead of a smoker? Yes, you can. Preheat the oven to 350°F (175°C) and add a few drops of liquid smoke to the olive oil mixture. Bake the rolls with the meats and cheese for 5–7 minutes, until the cheese melts.
What if I don’t have a smoker box? You can make a foil packet: wrap soaked wood chips in heavy-duty aluminum foil, poke a few holes in the top, and place it directly on the coals or on a gas grill’s burner.
Can I use leftover smoked turkey or chicken? Absolutely. This is a great way to use up leftovers. Just skip the smoking step for the meat, and warm it through with the cheese on the rolls in a 350°F (175°C) oven for 5–7 minutes.
Is it safe to smoke deli meats? Yes, deli meats are already cooked, so you’re just warming them. The USDA recommends reheating leftover meats to 165°F (74°C) if they’ve been refrigerated, but for fresh deli slices, 10–15 minutes in a 225°F (107°C) smoker is safe. Use a food thermometer to ensure the internal temperature reaches at least 165°F (74°C) if you’re serving to a vulnerable person.
Can I make this ahead for a party? You can assemble the sandwiches up to 2 hours ahead and keep them covered at room temperature. To serve, smoke or oven-heat them just before guests arrive.
What’s the best way to slice the rolls? Use a serrated knife to cut the rolls horizontally, leaving one side hinged if you like. This makes them easier to fill and eat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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