7.26.2012

Italian Hoagies

I'm originally an east coast girl and I soon found out after moving to California that they just don't make a lot of things the same here.  I have found that for several of my favorite things (Italian hoagies, steak and cheese subs, crab cakes, pizza...) that I just have to make them myself.  So here's my "east coast girl" version of an Italian Hoagie Sandwich.


Lady by the Bay - Italian Hoagies Recipe
Before I list the ingredients I have to mention that the roll is very important and really makes this sandwich. You can use any sandwich roll that you like, but in my opinion this particular roll is the best, outside of baking your own. So the roll I use is actually from Safeway, can be found in their bakery, and is called "Filone." I get the 'plain' filone. 

I'd also like to mention that the amounts of meat/vegetables that I list here are approximately what you would want to use.  Of course, put as much meat or as little as you wish.  We all have our own preferences. :)

Ingredients:
2 Filone rolls
1/4 lb. of your favorite ham, sliced thin
1/4 lb. mortadella, sliced thin
1/4 lb. sopressata salami, sliced thin
4 slices provolone cheese
1 tomato, sliced
4-6 leaves romaine lettuce, chopped or shredded
3-4 slices red onion
2 Tbsp. pepperoncinis
2 Tbsp. olive oil
1 Tbsp. dried Italian seasoning
1/2 tsp. crushed red peppers
Kosher salt and freshly ground pepper

Directions:
Slice rolls in half lengthwise.


Lady by the Bay - Italian Hoagies Recipe

Drizzle one half of each roll with olive oil and then sprinkle with Italian seasoning and crushed red peppers. Then put the half that you did not put anything on and lay it on top of the half that you did. Gently rub the two halves together to incorporate the seasoning on both halves.

Lady by the Bay - Italian Hoagies Recipe


Begin layering your meats and cheese. One thing you don't want to do is just lay the meat on the roll flat--fold the meat over--it gives more volume to the sandwich.

Lady by the Bay - Italian Hoagies Recipe


Begin adding your vegetables.

Lady by the Bay - Italian Hoagies Recipe

When you are finished adding everything to the sandwich, sprinkle salt and pepper over the veggies, put the other half of roll on top, place some toothpicks through the sandwich to hold it together, and then cut into serving sizes.

Lady by the Bay - Italian Hoagies Recipe

That's it! I promise you'll love these sandwiches. There is so much flavor in every single bite.

Lady by the Bay - Italian Hoagies Recipe

Enjoy!

Until next time...

Lady by the Bay

8 comments

  1. Wow! I'd love a bite of this right now. You have a way of making your readers hungry ;)
    Thanks for sharing your version of a hearty lunch treat!
    Anyways, your phenomenal photos have caught our attention, we have been in the lookout for unique and interesting bloggers since we have launched our food photo gallery http://www.yumgoggle.com/gallery/ This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

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  2. Thank you for the very kind words, Yumgoggle. I look forward to adding my posts to your gallery.

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  3. Looks delicious!
    Greetings from
    Mara Zeitspieler

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  4. I used to buy Italian subs at Duke's, in Westfield NJ. They were great -- similar to Mara's, but they'd splash olive oil and red wine vinegar on top of the lettuce and onions. Can't be beat.

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    1. I sometimes splash some red wine vinegar, but usually just put some of the juice from the pepperoncinis. :)

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  5. Don't slice all the way through the hoagie roll or it automatically is no longer a hoagie. The constituent parts are held together better when the sandwich is hoagie style.

    Also, mortadella is questionable here, but it'll taste good. To ensure even greater authenticity swap mortadella with capacolla and genoa salami with the ham

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    Replies
    1. Thank you for your suggestions. Actually, I do usually make sandwiches without cutting all the way through, but in order to get the seasoning into the bread the way I do, it requires cutting them all the way so that they can be rubbed together. Makes for a very delicious flavoring. :) And I agree on the capacolla, but I am not a fan of it, which is why I use mortadella. And sopressata is much tastier than genoa, in my opinion. :)

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