Eat Together, Make Life Delicious...

There are few better surprises than opening your lunch bag to find an Italian hoagie.

Hoagies are certainly filling, they take a while to eat, and are built to please. To have some fun with this traditional recipe, roll up the meat and stuff it into a hallowed out hoagie roll as shown in the picture. Once rolled up, place it in a glass cup upright and drizzle the Vinaigrette down into the sandwich. Either eat it whole and drizzle it again as you go or consider cutting the sandwich into width-wise-bite-size slices. Of course if you like the traditional method of preparing and eating the hoagie with the split roll, simply follow the instructions below.

Italian Hoagie
Makes 4 Servings

4 fresh Italian hoagie rolls, split lengthwise
½ medium white onion, thinly sliced
1 fresh tomato, thinly sliced
1 cup shredded iceberg lettuce
3 tablespoons Vinaigrette (see recipe below)
¼ pound hard Genoa salami, thinly sliced
¼ pound capacolla, thinly sliced
¼ pound mortadella, thinly sliced
¼ pound Provolone cheese, thinly sliced

Place the split hoagies on four plates and begin equally dividing up the onion, tomato, and lettuce, putting a thin layer of each on only one side of the hoagie before placing the next ingredient on top of that layer. Generously sprinkle the hoagies (everything) with vinaigrette, dividing it among the four sandwiches, and continue the layering process of the salami, capacolla, mortadella, and provolone cheese. When all the ingredients are evenly distributed among the four hoagies close up the split hoagie rolls and serve immediately.

Vinaigrette for the hoagie:
1 sprig fresh oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoons salt
¼ teaspoons freshly ground black pepper
1 tablespoon roasted red peppers, finely chopped

To make the Vinaigrette combine the oregano olive oil, vinegar, salt, pepper and roasted red peppers in a small bowl and whisk until well combined.

Labels: Comfort Food, Italian Hoagie, sandwich