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Classic Italian Sub (Hoagie) Recipe

Italian-American · Main course · 15 min total

A classic Italian sub loaded with cured meats, provolone, and tangy giardiniera, all piled onto a crusty hoagie roll. Perfect for a hearty lunch or game day.

Ingredients

• 4 (6-inch) hoagie rolls, split lengthwise
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 4 ounces thinly sliced Genoa salami
• 4 ounces thinly sliced capicola
• 4 ounces thinly sliced mortadella
• 4 ounces thinly sliced provolone cheese
• 1 cup shredded iceberg lettuce
• 1/2 cup sliced red onion
• 1/2 cup sliced pickled jalapeños (optional)
• 1/2 cup giardiniera (Italian pickled vegetables), drained
• 1/4 cup sliced black olives (optional)
• Salt and black pepper to taste

Instructions

1. In a small bowl, whisk together olive oil, red wine vinegar, and dried oregano. Set aside.
2. Open the hoagie rolls and lightly toast them if desired. Brush the cut sides with the oil-vinegar mixture.
3. Layer the salami, capicola, mortadella, and provolone evenly on the bottom half of each roll.
4. Top with shredded lettuce, red onion, jalapeños (if using), giardiniera, and black olives (if using). Season with salt and pepper.
5. Close the sandwiches, press down gently, and cut in half on a diagonal. Serve immediately.

Tips

• For a warm sub, wrap the assembled sandwich in foil and bake at 350°F for 10 minutes.
• Substitute pepperoni for some of the meats if desired.
• Store leftover components separately and assemble just before serving.

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