Giant Hoagie Recipes

THE WHOLE HOG HOAGIE

Steps:

• Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.
• Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

REAL ITALIAN HOAGIE

Steps:

• Slice the rolls, but not all the way through.
• Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
• Remove some of the bread from the center of each half of roll.(if desired)
• Drizzle a little of the olive oil mixture on the bread.
• Place first the meats, then the cheese in layers.
• Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

STUFFED-MUSHROOM HOAGIE

Steps:

• Preheat broiler, with a rack 6 inches from heating element. Combine parsley and carrots in a bowl. Toss with cherry-pepper brine and oil; season with salt and pepper.
• Heat butter in a small saucepan with garlic, oregano, garlic powder, and 1/2 teaspoon salt until melted. Scoop out some of top of each roll to make room for filling. Brush split sides with garlic butter.
• Arrange mushrooms on a broiler pan; season with salt. Broil, flipping once, until tender and shriveled slightly, 10 to 12 minutes. Push to one side of pan and sprinkle with Parmigiano.
• Place rolls, split-sides up, on other side of pan. Broil 1 minute. Top mushrooms with provolone and broil until bread is golden brown and cheese is melted, 30 seconds to 1 minute more. Use a spatula to transfer half of mushroom mixture to bottom half of each roll. Top with cherry peppers and parsley salad, then other halves of rolls; serve immediately.

BUFFALO WING GARLIC-TOASTED HOAGIES!

Steps:

• In frying pan combine chicken, hot sauce, 4 Tbl. butter, bbq sauce and chili powder.
• Heat til simmering. Simmer on very low.
• In small bowl, combine 1 1/2 sticks soft butter, garlic and parsley.
• Spread insides of hoagie rolls with butter mixture, (both cut sides.).
• Place open-faced on cookie sheet and broil til lightly toasted. Or 4 minutes at 400º.
• Top each bottom half of hoagie rolls with meat mixture, (pile high), then top each with 2 slices muenster cheese.
• Return to oven and bake 2 more minutes.
• Remove from oven and top each with lettuce tossed with celery, and a pinch each of salt and pepper.
• Top each with 3 tomato slices.
• Top each with 2 Tbl. blue cheese dressing. Place on top halves of toasted hoagie rolls. Cut in half on the bias. Makes 4 hoagies.
• *I use Tyson(fully cooked)Southwest Chicken Breast Strips for this this, but it just would NOT go into the computor right.
• **Note: You can make these with a purchased rotisserie chicken from your local grocery store, too. Just pick the meat off, and cut it into pieces. Leftover chicken, even BBQ'ed, also works well for this. In a PINCH, canned chicken (2-3 large cans) drained, also works.
• Just use whatever you have on hand for convenience or have a taste for!