Supreme Hoagie Recipes

CHICKEN SUPREME

Chicken Supreme image

I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.

Provided by MizzNezz

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves
4 tablespoons butter
1/4 lb sliced fresh mushrooms
1 cup sour cream
1 (10 ounce) can cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 cup shredded swiss cheese

Steps:

Heat oven to 350 degrees F.
Saute chicken in butter until lightly browned.
Place chicken in greased 8x8 baking dish.
In skillet, saute mushrooms until lightly browned; add sour cream and soup.
Cook and stir for 1 minute, scraping bits from bottom of pan.
Add garlic salt and paprika.
Pour mixture over chicken.
Bake for 30-35 minutes, until juices run clear.
Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

ITALIAN SAUSAGE HOAGIES

Italian Sausage Hoagies image

In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. -Craig Wachs, Racine, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

10 Italian sausage links
2 tablespoons olive oil
1 jar (24 ounces) meatless spaghetti sauce
1/2 medium green pepper, julienned
1/2 medium sweet red pepper, julienned
1/2 cup water
1/4 cup grated Romano cheese
2 tablespoons dried oregano
2 tablespoons dried basil
2 loaves French bread (20 inches)

Steps:

In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.

Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1451mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.

ITALIAN HOAGIE SUPREMO (SUB OR GRINDER)

Italian Hoagie Supremo (Sub or Grinder) image

This is a great sandwich direct from South Philadelphia and New York. If you can use all of these ingredients it will be super fantastic, but do not worry if you cannot find all of them. All of these meats can be purchased at an Italian Delicatessen and in the deli section of most supermarkets in the United States. If you have any questions, you can e-mail me: [email protected]

Provided by Alan Leonetti

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

2 hoagie rolls (If you can't get Amoroso's or Del Campo, use any good, crusty sub roll or 1 Italian bread)
4 -6 leaves iceberg lettuce
extra virgin olive oil (for drizzle)
1/4 lb genoa salami (Thinly Sliced)
1/4 lb pepperoni (Thinly Sliced)
1/4 lb prosciutto di Parma (Thinly Sliced)
1/4 lb roast beef (Thinly Sliced)
1/4 lb pastrami (Thinly Sliced)
1/4 lb capicola (Thinly sliced)
1/4 lb mortadella (Thinly sliced)
1/4 lb mozzarella cheese (Thinly Sliced)
1/4 lb provolone cheese (Thinly Sliced)
1 large tomatoes (Thinly Sliced)
1 onion (Thinly Sliced)
4 tablespoons pitted green olives (Sliced)
salt
fresh ground black pepper
garlic powder
1/4 cup grated parmesan cheese
crushed red pepper flakes (optional)

Steps:

Slice the Italian bread lengthwise being careful not to cut completely through. Open the bread. Drizzle extra-virgin olive oil onto both halves of the bread.
Evenly distribute and lay out the leaves of lettuce, Genoa Salami, Pepperoni, Prosciutto di Parma, Roast Beef, Pastrami, Capicola, Mortadella, Mozzarella Cheese, Provalone Cheese, Tomato, and Onion. Evenly spread the sliced and pitted Green Olives.
Sprinkle with salt, freshly ground black pepper, and garlic powder to taste. Sprinkle with the grated Parmesan Cheese. If you like crushed red pepper flakes, sprinkle with the flakes. Drizzle with Extra-Virgin Olive Oil again. Close the bread and cut in half crosswise to make 2 hoagies.

SONNY'S STEAK HOAGIE

Sonny's Steak Hoagie image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 hoagies

Number Of Ingredients 8

Ingredients

4 (8-inch) hoagie rolls, homemade preferred
2 3/4 ounces blended canola/olive oil, 60/40 ratio
10 ounces sliced thin sweet onions in 1/16-inch slices
28 ounces sliced thin rib-eye steak in 1/16-inch slices
2 ounces melted sweet butter
1/4 teaspoon salt
Provolone cheese
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

Steps:

For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

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