ITALIAN HOAGIE

SERVES 4

This type of sandwich has many different names depending on the region where it is made. It is called a sub, hoagie, hero, grinder, even a po' boy. Whatever you call it, it is delicious. Great for lunch or an easy dinner. The meats and cheese used make it are Italian, but there are other choices. See the notes below.

INGREDIENTS

2 teaspoons red wine vinegar

1 tablespoon dried oregano

1 tablespoon olive oil

4 hoagie or sub rolls, split

Mayonnaise (optional)

1/4 pound prosciutto, thinly sliced

1/4 pound capacola, thinly sliced

1/4 pound mortadella, thinly sliced

1/4 pound Genoa or Soprassata salami, thinly sliced

1/4 pound provolone or Italian (not Danish) fontina cheese, thinly sliced

1 large tomato, thinly sliced

1 small onion, thinly sliced

1/2 green bell pepper, thinly sliced

3 or 4 romaine leaves, shredded

Hot or medium minced pickled peppers or rings (optional garnish)

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. (This is not a necessary step, but I like it.) Save for future bread crumbs. If desired, spread each half of roll with mayonnaise. Place first 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 can not find them, you can easily substitute baked ham for the prosciutto, your favorite salami for the Genoa, and garlic bologna for the mortadella. The capacola can be omitted. It will still make an excellent sandwich.

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