Hoagiesalad Recipes

HOAGIE DIP

Hoagie Dip image

This mouth-watering dip tastes like a hoagie!

Provided by C. Schuster

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

½ pound cooked ham, thinly sliced
½ pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
½ head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping

Steps:

Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 28.5 g, Cholesterol 59.3 mg, Fat 41.4 g, Fiber 2.1 g, Protein 18.1 g, SaturatedFat 12.4 g, Sodium 1288.8 mg, Sugar 3.7 g

AMISH RECIPE GRAB BAG: HOAGIE SALAD

Amish Recipe Grab Bag: Hoagie Salad image

Time 20m

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 box medium shells
1½ green peppers
1 medium onion
2 tomatoes
½ pound boiled ham
1 /2 pound cooked salami
1 /2 pound pepperoni
½ pound provolone cheese
½ red wine vinegar
½ cup oil
oregano
Salt and pepper

Steps:

Cook shells.
Chop peppers, onion, tomatoes, meat and cheese into bite-sized pieces.
Mix all ingredients together in a large bowl.
Add oregano, salt, and pepper to taste

HOAGIE SALAD

Hoagie Salad image

Make and share this Hoagie Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Potluck

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup oil
1/4 cup vinegar
dried oregano, to taste
salt
pepper
1 (16 ounce) package elbow macaroni, cooked
2 plum tomatoes, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 lb cooked ham, chopped
1/2 lb genoa salami, chopped
1/4 lb provolone cheese, cubed
1/2 lb mozzarella cheese, cubed

Steps:

In a small bowl, whisk together the oil and vinegar; add oregano, salt, and pepper to taste; whisk and set aside.
Rinse cooked macaroni in cold water; drain well and transfer to a large bowl.
Add remaining ingredients to the macaroni; toss gently.
Pour oil/vinegar mixture on top; toss gently.
Cover and refrigerate a few hours before serving.

Nutrition Facts : Calories 543.9, Fat 31.3, SaturatedFat 10.7, Cholesterol 70.2, Sodium 673.8, Carbohydrate 39.3, Fiber 2, Sugar 2.3, Protein 25.3

GIANT HOAGIE

Giant Hoagie image

Provided by Trisha Yearwood

Categories main-dish

Time 30m

Yield 8 to 16 servings

Number Of Ingredients 23

Ingredients

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.

MARY ALICE'S HOAGIE DIP

Mary Alice's Hoagie Dip image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Steps:

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

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