Italian Hoagies

5 from 1 vote

Italian Hoagies are the ultimate cold sandwich, packed with deli meats, Provolone, juicy tomatoes, crisp onions, and shredded lettuce. A drizzle of olive oil, vinegar, and oregano makes them totally crave-worthy!

Prep Time15

Total Time15

Course: Dinner, Lunch

Cuisine: American

Keyword: Italian Hoagies

Servings: sandwich (easily scales up or down)

Author: Chelsea Lords

Cost: $6.73

Equipment

Small jar or other sealable container

Ingredients

1 tablespoon red wine vinegar
2 tablespoons olive oil
1-1/2 teaspoons dried oregano
1 crusty hoagie roll see note 1
3 to 4 slices deli ham
6 slices Genoa salami see note 2
6 slices deli pepperoni
Capicola or prosciutto, optional
2 slices Provolone cheese
1 small white onion thinly sliced, see note 3
1 medium tomato thinly sliced
2 tablespoons cherry pepper hoagie spread see note 4
3/4 cup finely shredded iceberg lettuce

US - Metric

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

Notes

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

Storage: This sandwich is best enjoyed right away to prevent the bread from getting soggy. You can prep the ingredients ahead of time and assemble the sandwich right before eating.

Nutrition