0 0
Real Italian Hoagie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 teaspoons red wine vinegar
1 tablespoon dried oregano
1 tablespoon olive oil
4 hoagie rolls
1/4 lb prosciutto di parma, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb genoa salami or 1/4 lb soprassata salami, thinly sliced
1/4 lb provolone cheese
1 large tomatoes, thinly sliced
1 small onion, thinly sliced

Nutritional information

424.8
Calories
207 g
Calories From Fat
23 g
Total Fat
9.1 g
Saturated Fat
48.6 mg
Cholesterol
1081.5 mg
Sodium
35 g
Carbs
2.5 g
Dietary Fiber
3.2 g
Sugars
19.5 g
Protein
184 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Real Italian Hoagie

Features:
    Cuisine:

    I live in eastern Kentucky Powell county can't find a hoagie roll anywhere well a descent 1/anyway gotta use baguettes nasty and can't find the necessary lunch meat to complete the task no cappicola no hot ham and no prosciutto wow amazing they don't even know what a sub is I'm from NJ don't have to ask me twice lol hheellpp

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Real Italian Hoagie, More Philly Stuff? You got it! Here’s how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed “hog island” The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as “hoggies” which eventually morphed into hoagie… Now that I’ve sounded like a Cliff Claven… the only other thing I have to say is don’t make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!, I live in eastern Kentucky Powell county can’t find a hoagie roll anywhere well a descent 1/anyway gotta use baguettes nasty and can’t find the necessary lunch meat to complete the task no cappicola no hot ham and no prosciutto wow amazing they don’t even know what a sub is I’m from NJ don’t have to ask me twice lol hheellpp, I think one of the reviews claiming that Philly doesn’t have decent hoagie roll is bogus. The problem is, I live in upstate NY near Canada, and there are no decent hoagie rolls. I have resorted to using baguette which has a thicker crust and the bread is too dense. However, the baguette is better than what they market as a sub/hoagie roll…nothing more than a large hot-dog bun yuck. Everyone who understands hoagies knows that if you don’t have the right bread, it won’t matter if you have Prosciutto di Parma…the hoagie will taste awful…you’d be better off eating the meat/cheese without the bread. Why can’t I find a decent bread up here???!!!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Slice the Rolls, but not All the Way Through.

    2
    Done

    Place the Vinegar and Oregano in a Small Bowl. Slowly Whisk in the Oil Until Emulsified.

    3
    Done

    Remove Some of the Bread from the Center of Each Half of Roll.if Desired

    4
    Done

    Drizzle a Little of the Olive Oil Mixture on the Bread.

    5
    Done

    Place First the Meats, Then the Cheese in Layers.

    6
    Done

    Top With the Tomatoes, Onions, Then the Lettuce. Drizzle With More of the Dressing, as Desired.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Mushroom Pasta Sauce
    previous
    Mushroom Pasta Sauce
    Secret Ingredient Raspberry Coffee Cake: A Surprise In Every Bite
    next
    Secret Ingredient Raspberry Coffee Cake: A Surprise in Every Bite
    Mushroom Pasta Sauce
    previous
    Mushroom Pasta Sauce
    Secret Ingredient Raspberry Coffee Cake: A Surprise In Every Bite
    next
    Secret Ingredient Raspberry Coffee Cake: A Surprise in Every Bite

    Add Your Comment

    seven + 7 =