Giant Hoagie Sandwich Recipes

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GIANT HOAGIE



Giant Hoagie image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 8 to 16 servings

Number Of Ingredients 23

1 cup packed fresh basil leaves
5 cloves garlic
2 cups mayonnaise
2 tablespoons lemon juice
Kosher salt
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 heads romaine, finely shredded
2 red bell peppers, very thinly sliced
2 yellow bell peppers, very thinly sliced
Kosher salt and freshly ground black pepper
One 6-foot hoagie roll
4 pounds spicy capicola, sliced
4 pounds mortadella, sliced
4 pounds genoa salami, sliced
1 pound provolone, sliced
12 Roma tomatoes, sliced
2 cup sliced green olives
2 cups sliced pepperoncini
2 cups sliced roasted peppers

Steps:

  • For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
  • For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
  • For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
  • Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
  • Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
  • Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.

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