Hoagiespread Recipes

HOAGIE DIP

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.

HOAGIE SPREAD

Steps:

• Chop ham, salami, pepperoni, american cheese, provolone cheese and place in a large bowl.
• Chop tomatoes and onions and add to meat/cheese mixture.
• Add shredded lettuce and toss well.
• In a separate bowl mix italian dressing and mayonnaise.
• Add to meat/cheese/tomato/lettuce mixture and toss until blended.
• Serve with French or Italian bread.

HOAGIES WITH QUICK PEPPER RELISH

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

HOMEMADE HOAGIE ROLL RECIPE

Steps:

• In a mixing bowl or bowl of a stand mixer, combine the warm water with the yeast and sugar. Let stand for 5 minutes. Combine the milk, egg, and olive oil in a cup and whisk to blend. Add the milk and egg mixture to the yeast mixture along with the bread flour and salt. Mix by hand or with a dough hook until the dough comes together. Knead by hand or with the dough hook for about 8 minutes, adding more flour or water if necessary. The dough should be firm and smooth but slightly tacky to the touch.
• Grease a large bowl with olive oil .
• Gather the dough into a ball and put in the oiled bowl. Turn to grease all sides of the dough ball. Cover the bowl with plastic wrap and let the dough rise for about 1 1/2 hours or until doubled in volume.
• Continue with the recipe or refrigerate overnight at this point. If you refrigerate overnight, let the dough come up to room temperature before shaping. 1 1/2 to 2 hours should be enough time.
• Line two baking sheets with parchment paper . Sprinkle lightly with cornmeal or semolina flour.
• Divide the dough into 10 portions, roughly 4 ounces each. Shape into 6-inch hoagie roll shapes and arrange on the prepared baking sheet.
• Cover the rolls with a light towel and let stand at room temperature for 1 hour.
• Preheat the oven to 425 F.
• With a baker's lame, sharp knife, or razor, cut a 1/4-inch-deep slit down the tops of the rolls just before they go in the oven.
• Put the rolls in the oven and reduce the temperature to 375 F.
• Bake the rolls for 15 to 18 minutes, rotating the pan once about halfway through the baking time. The rolls will be about 195 F in the center when done. Or check by tapping on the bottom of a roll. It will sound hollow when done.
• Makes about 41 ounces of dough for about 10 sandwich rolls. Note: If you are making kaiser rolls with a kaiser roll stamp, shape the dough portions into balls, then flatten slightly. Press with the stamp firmly, but don't cut through the dough. Arrange the stamped rolls upside-down on the parchment paper. Before baking, turn them right-side-up, brush with egg wash if desired, and bake as above.

MARY ALICE'S HOAGIE DIP

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!

ITALIAN HOAGIE SPREAD RECIPE - (5/5)

Steps:

• 1. In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour. 2. Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

HOT HOAGIES

Steps:

• In a small bowl, combine butter and salad dressing mix; spread 1 tablespoonful inside each bun. On bottom of each bun, layer one slice of meat, two slices of cheese and another slice of meat; replace tops. Spread 1 tablespoon butter mixture over top of each bun. , Place on a baking sheet. Broil 6 in. from the heat for 2-3 minutes or until tops are lightly browned.

AWESOME ITALIAN HOAGIE SPREAD

Steps:

• In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour.
• Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

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.