Real Italian Hoagie Recipes

THE BEST PHILLY STYLE ITALIAN HOAGIES

Steps:

• Slice the rolls lengthwise, cutting only half way through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.
• In a small bowl whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
• Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.
• Top with the tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve!

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.

ITALIAN SUBS

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

ITALIAN BEEF HOAGIES

Steps:

• Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

HOAGIES

Steps:

• Halve the rolls horizontally, leaving on edge cut to form a hinge, spread the mayonnaise on the cut sides of the rolls, and on the bottom halves of the rolls layer the lettuce, the onion, the salami, the capicola, the provolone, and the tomato. In a small bowl whisk together the oil, the vinegar, the orégano, the cherry peppers, and salt and pepper to taste, drizzle the dressing over the fillings, and cover the fillings with the top halves of the rolls. Cut each sandwich in half.

SPECIAL ITALIAN HOAGIE WITH CHEESE, PEPPERS, AND FIVE MEATS

Steps:

• **Pick your favorite bottled pepper product.
• Cut the bread in half lengthwise; open it on the counter.
• Pull out some of the interior; sprinkle the oil and vinegar over the cut side of each half; distribute evenly.
• Lay the lettuce on one of the halves; spread it out evenly.
• Top with 2 thin layers of tomato slices (reserve remaining tomato slices); season with salt and pepper.
• Layer the meat and cheese, making sure each layer is distributed evenly along the length and width of the bread half.
• Layer in the following order: the ham, the sopressata, 1 ounce provolone, the prosciutto, the remaining provolone, the Genoa salami, and the cappicola.
• Top meats with the peppers and onion; spread them out evenly.
• Top with 2 thin layers of thin tomato slices.
• Season tomato with salt and pepper.
• Lay the second half of bread on top of the hoagie; cut in half crosswise and serve.