Loaded Italian Hoagie (Print version)
A loaded Italian hoagie piled with deli meats, provolone, crisp lettuce, peppers, tomato, onion, and a punchy oil-and-vinegar dressing.
# Ingredients:
For the hoagies
01 -
4 sturdy hoagie rolls, 7-8 inches each
02 -
6 oz (170 g) Genoa salami, thinly sliced
03 -
6 oz (170 g) capicola, thinly sliced
04 -
6 oz (170 g) deli ham, thinly sliced
05 -
4 oz (115 g) mortadella, thinly sliced
06 -
8 slices sharp provolone cheese
07 -
2 medium tomatoes, thinly sliced
08 -
2 cups finely shredded iceberg lettuce
09 -
1/2 small white onion, very thinly sliced
10 -
1/2 cup sliced pepperoncini or banana peppers, drained
11 -
1/4 cup sliced black olives, optional
For the dressing
12 -
1/4 cup (60 ml) extra-virgin olive oil
13 -
3 tablespoons red wine vinegar
14 -
1 teaspoon dried oregano
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon kosher salt, plus more to taste
17 -
1/4 teaspoon black pepper
18 -
Pinch of crushed red pepper flakes, optional
# Instructions:
01 -
Whisk the olive oil, red wine vinegar, oregano, garlic powder, salt, black pepper, and red pepper flakes in a small bowl until combined.
02 -
Place the shredded lettuce and sliced onion in a bowl. Add 1-2 tablespoons of dressing and toss lightly so the lettuce is seasoned but not wet.
03 -
Split the hoagie rolls lengthwise without cutting all the way through. If the rolls are very thick inside, remove a little soft bread from the center.
04 -
Line each roll with provolone. Fold the salami, capicola, ham, and mortadella into loose layers and divide them evenly among the rolls.
05 -
Top with tomato slices, dressed lettuce and onion, drained peppers, and olives if using. Drizzle with a little more dressing to taste.
06 -
Close each hoagie, press gently, and slice in half. Serve right away while the bread is still fresh and the lettuce is crisp.
# Good to know:
01 -
Serve immediately for the best texture.
02 -
Keep deli meats chilled until assembly.
03 -
Dressing can be made up to 3 days ahead.