Italian Hoagies

Italian Hoagies are the best cold sandwiches! Filled with deli meats, provolone cheese, juicy tomatoes, crisp onions, and lots of shredded lettuce. Drizzle with olive oil, vinegar, and oregano for a sandwich you’ll crave!

Italian Hoagies

If you’ve followed me for a while, you know how much I love sandwiches! From chicken salad to a quick tomato sandwich, and even a simple grilled cheese, sandwiches are my thing.

But this Italian Hoagie? It’s my all-time favorite cold sandwich! I crave it year-round and make it often. I’m excited to share this recipe with you, along with all my tips and tricks for making the best Italian Hoagie!

These sandwiches are salty and savory, with a subtle sweetness from the tomato hoagie spread. Every bite is packed with flavor.

Italian Hoagies Ingredients

• Red wine vinegar: Adds a nice tangy flavor.
• Olive oil: Use extra virgin for the best flavor.
• Dried oregano: Crush it between your fingers to release more flavor.
• Crusty hoagie roll: Get these from the bakery section. The fresher the bread, the better the sandwich!
• Salami, ham, pepperoni: Choose good quality meats from the deli. Add Capicola for a more authentic hoagie. Ask the deli for thin slices!
• Provolone cheese: Sharp provolone gives more flavor. Again, thinly sliced is best.
• Tomato: Use ripe, sweet tomatoes. Garden tomatoes are delicious!
• White onion: Soak in cold water to make it milder. Drain and dry well before using.
• Iceberg lettuce: Shred finely and make sure it’s completely dry before adding the dressing.
• Cherry pepper hoagie spread: Adds a sweet and tangy kick. It’s the “secret” ingredient! If you can’t find the spread, use regular jarred cherry peppers instead.

Italian Hoagie Meats

You’ll typically find 3-4 cold cuts on Italian hoagies, often a combination of the following:

• Genoa Salami: Adds a rich, tangy flavor.
• Ham: Provides a mild, savory flavor.
• Pepperoni: Brings a bit of spice.
• Capicola: Sweet and spicy; use the hot variety for extra heat.
• Prosciutto: Offers a delicate, salty flavor.
• Mortadella: Gives a smooth, slightly nutty flavor that is unique.
• Soppressata: Adds a robust, peppery flavor for more depth.

How To Make Italian Hoagies

1. Prep the Roll: Slice the roll lengthwise and remove some bread from the middle if it’s too thick.
2. Make the Dressing: In a jar, mix red wine vinegar, olive oil, and dried oregano with a pinch of salt and pepper. Shake well.
3. Dress the Lettuce: Toss shredded lettuce with some of the dressing.
4. Layer the Ingredients:
   1. Drizzle a bit of dressing on the roll base.
   2. Layer meats and cheese.
   3. Add thinly sliced onions and tomatoes.
   4. Top with dressed lettuce and cherry pepper spread.
5. Finish and Serve: Drizzle more dressing on top if desired. Cut in half and enjoy immediately before it gets soggy.

Recipe Tips

• Bread: Use a fresh, crusty hoagie roll from the bakery section. Hollow out some of the inside if it’s too thick for easier filling.
• Cold Cuts: Use a mix of high-quality cold cuts. Choose your favorites to make these Italian Hoagies your own!
• Lettuce: Add the oil and vinegar to the lettuce just before putting it on the sandwich so it doesn’t get soggy.
• Assembly: Layer ingredients evenly for a balanced sandwich. Add more dressing as you eat if you want more flavor.
• Serving: Cut the sandwich in half and eat right away to keep it crisp and fresh.

More Sandwich Recipes

• French Dip Sandwich made in the slow cooker
• Mediterranean Sandwich with loads of veggies
• Honey and Banana Sandwich with cinnamon
• BBQ Chicken Sandwich made in the slow cooker
• Cucumber Sandwich Recipe with a 3-ingredient spread

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5 from 1 vote

Italian Hoagies

By Chelsea Lords

Italian Hoagies are the best cold sandwiches! Filled with deli meats, provolone cheese, juicy tomatoes, crisp onions, and lots of shredded lettuce. Drizzle with olive oil, vinegar, and oregano for a sandwich you’ll crave!

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 sandwich (easily scales up or down)

Ingredients  

1x2x3x

• ▢ 1 tablespoon red wine vinegar
• ▢ 2 tablespoons olive oil
• ▢ 1-1/2 teaspoons dried oregano
• ▢ 1 crusty hoagie roll Note 1
• ▢ 3-4 slices deli ham
• ▢ 6 slices Genoa salami Note 2
• ▢ 6 slices deli pepperoni
• ▢ Optional: add in some capicola or prosciutto
• ▢ 2 slices provolone cheese
• ▢ 1 small white onion, thinly sliced Note 3
• ▢ 1 medium tomato, thinly sliced
• ▢ 2 tablespoons cherry pepper hoagie spread Note 4
• ▢ 3/4 cup finely shredded iceberg lettuce

Instructions 

• Slice the roll lengthwise, keeping it intact. If the base is too thick, pull out some of the center of the bread with your hands. Set the roll aside.
• In a small jar, combine vinegar, oil, oregano, and a pinch of salt and pepper. Seal the jar and shake vigorously until emulsified. This mixture will be used 3 times.
• Add shredded lettuce to a small bowl and drizzle about 1/3 of the mixture (eyeball it) over the lettuce. Use tongs to toss and coat.
• Drizzle a small amount of the oil/vinegar mixture on the base of the roll, then layer the meats and cheese.
• Add onions, tomatoes, and then spoon the hoagie spread evenly on top. Top with dressed lettuce. Drizzle with additional oil/vinegar mixture to taste.
• Cut in half and enjoy! Eat quickly before it gets too soggy.

Video

Recipe Notes

Note 1: The fresher the bread, the better! Grab from bakery section of the store if you are able. I'm using an 8-inch long roll.

Note 2: If you can get your cold cuts sliced by the deli, request them as thin as possible! You'll want just over 1/4 pound of meat total for an 8-inch hoagie roll.

Note 3: To reduce the bite of the onion, soak in cold water, then drain and dry well before adding to the sandwich.

Note 4: This cherry pepper hoagie spread makes the sandwich! If you can't find it use jarred cherry peppers instead (thinly slice).

Nutrition

Serving: 1serving | Calories: 912kcal | Carbohydrates: 58.1g | Protein: 29.9g | Fat: 63.3g | Cholesterol: 96.3mg | Sodium: 1943mg | Fiber: 10.3g | Sugar: 8.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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