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Italian Hoagie Sandwiches

Makes 4 sandwiches

This type of sandwich, made with Italian deli meats and cheese, has many different names depending on the region where it is made. It is called a sub or submarine, hero, grinder, torpedo, even a po' boy and, where I grew up, a hoagie. Whatever you call it, it is a quick, easy and delicious main dish recipe for lunch or dinner. The meats and cheese I use are some of my favorites, but there are other choices. See the notes below for suggestions.

Ingredients

  • 2 teaspoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon olive oil
  • 4 hoagie or sub rolls, split horizontally
  • Mayonnaise (optional)
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound capicola, thinly sliced
  • 1/4 pound mortadella, thinly sliced
  • 1/4 pound sopressata salami, thinly sliced
  • 1/4 pound provolone cheese, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 small onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • Hot pickled peppers (optional)
  • 3 or 4 romaine leaves, shredded

Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified. Remove some of the bread from the center of each half of roll. Save for future bread crumbs. (This is not a necessary step, but it makes more room for the meats and cheese.) If desired, lightly spread each half of roll with mayonnaise. Top the bottom halves first with the meats, then the cheese in layers. Top with the tomatoes, onions, green peppers, hot peppers, then the lettuce. Drizzle with the dressing, as desired. Top with the other half of bun. Serve immediately. YUM!

Notes: If you are not familiar with Italian deli meats, or cannot find all of those listed, you can easily make some substitutions. Use baked ham for the prosciutto, your favorite salami for the sopressata and garlic bologna for the mortadella. The capicola can be omitted. Any cheese you like can be used instead of provolone. You will still have a delicious hoagie sandwich.

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