Extra-Loaded Italian Hoagie (Print version)
A messy, stacked Italian hoagie packed with deli meats, provolone, shredded lettuce, tomatoes, peppers, and oregano dressing.
# Ingredients:
For the hoagies
01 -
4 large hoagie rolls, split lengthwise
02 -
8 oz (225 g) sliced deli ham
03 -
6 oz (170 g) sliced Genoa salami
04 -
6 oz (170 g) sliced capicola
05 -
8 slices provolone cheese
06 -
2 cups shredded iceberg lettuce
07 -
2 medium tomatoes, thinly sliced
08 -
1/2 small red onion, thinly sliced
09 -
1/2 cup sliced banana peppers
10 -
1/4 cup sliced pepperoncini
For the dressing
11 -
1/4 cup extra-virgin olive oil
12 -
3 tablespoons red wine vinegar
13 -
1 teaspoon dried oregano
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon black pepper
16 -
1/4 teaspoon kosher salt, plus more to taste
17 -
Pinch of crushed red pepper flakes, optional
# Instructions:
01 -
Whisk the olive oil, red wine vinegar, oregano, garlic powder, black pepper, salt, and crushed red pepper flakes in a small bowl until combined.
02 -
Add the shredded lettuce, red onion, banana peppers, and pepperoncini to a bowl. Toss with about half of the dressing until lightly coated.
03 -
Open the hoagie rolls and place provolone on both cut sides. Layer the ham, salami, and capicola in loose folds over the cheese.
04 -
Add the dressed lettuce mixture and tomato slices. Drizzle with a little more dressing if desired, but avoid soaking the bread.
05 -
Close the hoagies, press gently, and let them rest for 5 minutes. Slice in half with a serrated knife and serve right away.
# Good to know:
01 -
Best served the same day for crisp lettuce and sturdy bread.
02 -
For parties, wrap each hoagie tightly and slice just before serving.