Hoagie Recipe
Italian-American · Main course · 15 min total
A classic Philadelphia-style hoagie loaded with Italian meats, provolone, and fresh veggies on a soft Italian roll.
15
min prep
min prep
4
servings
servings
750
kcal/serving
kcal/serving
Ingredients
- 4 Italian hoagie rolls (about 8 inches each)
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 ounces thinly sliced provolone cheese
- 8 ounces thinly sliced Genoa salami
- 8 ounces thinly sliced capicola
- 8 ounces thinly sliced ham
- 1 cup shredded lettuce
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sliced pepperoncini peppers (optional)
- 1/4 cup mayonnaise (optional)
Instructions
- Slice each hoagie roll in half lengthwise, but not all the way through, leaving a hinge.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Brush the inside of each roll with the oil-vinegar mixture.
- Layer the bottom half of each roll with provolone cheese, then salami, capicola, and ham.
- Top with lettuce, tomato slices, red onion, and pepperoncini if using.
- Spread mayonnaise on the top half of the roll if desired.
- Close the sandwich, press gently, and serve immediately.
Tips
- For a warm hoagie, wrap in foil and heat in a 350°F oven for 10 minutes.
- Substitute meats with turkey or roast beef for variation.
- Store leftover ingredients separately; assemble just before serving.
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